Blueberry Greek Yogurt Scones

These Blueberry Greek Yogurt Scones are a perfect sweet breakfast or snack! Flaky, golden, with 6 grams of protein, and packed with blueberries.

We also love with these pumpkin cottage cheese scones and savory zucchini cheddar cottage cheese scones.

I won’t lie, scones used to intimidate me. But not anymore! All you have to remember is to keep your butter cold and dough should be quite dry. See the Tips section below for more advice!

I also love to make scones with Greek yogurt because it makes them lighter and higher in protein.

You can also whip up the dough in advance, so come morning you’ll have fresh, warm blueberry Greek yogurt scones ready to enjoy. After all, they’re at their best when fresh!

Why You’ll Love This Recipe

• Easy recipe: Super beginner friendly. Mix in one bowl and ready in 40 minutes.
• Higher in protein: Greek yogurt makes them lighter and healthier with a boost of protein.
• Irresistible: Deliciously buttery, flaky, golden, and blueberry packed.
• Perfect for any occasion: Be it breakfast, a quick snack, a healthy dessert, brunch, or even a special Mother’s Day treat.

Ingredients for Blueberry Greek Yogurt Scones

This blueberry Greek yogurt scones recipe uses 9 everyday essentials and lets you choose between fresh or frozen blueberries.

In my second test, I skipped the milk (pictured) since the yogurt adds enough creaminess and moisture.

• All-purpose flour: You’ll need 1 3/4 cups for the scones plus a little extra for dusting.
• Sugar: I used cane sugar, but regular sugar will work. Brown sugar or coconut sugar will work but will make scones darker.
• Baking essentials: Baking powder, salt (not pictured), and pure vanilla extract for rise and flavor.
• Butter: Straight from the fridge so it’s very cold. I used salted butter. If you use unsalted butter, add extra 1/4 teaspoon salt.
• Greek yogurt: I used plain 1% Greek yogurt, but you can opt for fat-free Greek yogurt if you want them even lighter. If you prefer a bit more richness, 2% Greek yogurt works great too.
• Blueberries: We fold in a cup of blueberries for a burst in every bite. You can use fresh or frozen berries, just keep the frozen ones as they are, no need to thaw.
• Egg: For brushing on top of the scones to get that golden, delicious crust.

How to Make Blueberry Greek Yogurt Scones

These healthy scones are easy to make in just a few simple steps. I’m kicking myself for not making them sooner!

To prep, preheat your oven to 425 F and line a large baking sheet with parchment paper.

• Mix dry ingredients and cut in butter: In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold butter with a pastry cutter, two forks, or your hands until you get small crumbles.
• Mix and knead the dough: Add Greek yogurt and vanilla, stirring with a spatula first, then with your hands. Gently fold in the blueberries, then transfer the dough to a floured surface. Knead a few times without squishing the blueberries, and try tearing the dough into pieces and folding it back together with the blueberries inside.
• Shape and cut the dough: Roll the dough into an 8 inch circle, keeping it flat and even. Cut it into 8 triangles then gently separate them and place them onto your prepared baking sheet, spacing them out.
• Egg Wash and Bake: Whisk the egg with a bit of cold water, and brush it over each scone. Sprinkle with sugar, if you like, and bake for 20 minutes or until golden brown.

Tips for Best Results

Here are 5 insider tips for making the best Greek yogurt scones!

• Use cold butter: The crucial tip for perfect scones. When it bakes, the cold butter releases steam and creates those flaky layers we love.
• Measure flour correctly: Scoop the flour into the cup and level it off. Adding too much flour can make the scones dense and dry.
• Work dough quickly: To keep it cold and prevent the butter from melting while you handle it. If you’re working slowly or it’s hot in your kitchen, chill the dough in the fridge before baking.
• Aim for dense dough but not overworked: Keep the dough a bit floury. Overworking it can make them dense. Knead minimally and aim for a thick, dry dough that holds together without sticking to your hands.
• Be gentle with blueberries: So they don’t get squished. A few squished ones are fine though. It’s hard to incorporate soft berries into dry dough. It helps to tear it into sections and “stuff ” with blueberries when connecting pieces of dough again.

Variations

• Frozen blueberries: Add them straight from the freezer, no need to thaw.
• Add lemon to the dough: Mix in a bit of lemon zest into the flour mixture. You can also add a splash of lemon juice to the wet ingredients.
• Lemon glaze: Add a lemon drizzle to make them extra special, just like the one on my almond flour lemon cookies.
• Flavored Greek yogurt: Like vanilla or lemon or blueberry. Cut down sugar to 1/4 cup then.
• Dairy-free: Both dairy-free yogurt and butter should work. Just make sure dairy-free butter isn’t soft butter.
• Sugar-free: Feel free to use erythritol or monkfuit sweetener, just make sure it’s a dry sweetener.
• Vegan: Make them with dairy-free Greek yogurt and butter. Skip the egg wash and brush with vegan butter, then sprinkle with sugar.
• Sprinkle with sugar: To give your blueberry scones a sparkling, glittery touch.

How to Store and Make Ahead

Store scones: Enjoying one fresh scone is a must! Store the rest under a linen towel for the first day, then keep in an airtight container for up to 2 more days. After that, freeze them for later.

Freeze scones: Store already baked scones in the freezer in an airtight container or Ziploc bag for up to 3 months. Thaw on the counter, then reheat in the microwave, air fryer, or oven at 300 F until warmed through.

Make ahead the dough: Refrigerate the dough for up to 24 hours either in a ball, flattened, or shaped into scones. Another option is to flash freeze unbaked scone triangles on a baking sheet, then transfer to a Ziploc bag.

You can freeze the dough for up to 1 month, then bake from frozen adding 1-2 minutes to the baking time if needed.

FAQs

More Greek Yogurt Recipes

• Greek yogurt bagels
• Greek yogurt bread
• Greek yogurt pizza dough
• Greek yogurt cake

More Blueberry Recipes to Try

• Healthy lemon blueberry bread
• Healthy blueberry breakfast cake
• Healthy blueberry muffins
• Blueberry coffee cake