So last week I posted this recipe of Crispy Pork Belly with Blueberry Compote, and even though it has nothing to do with scones, I did use the same blueberry preserve for this recipe. Pig and blueberries are best friends by the way…
I was so disheartened by the fact that I couldn’t find fresh blueberries anywhere, go figure I know nothing about seasonal ingredients – (don’t tell anyone) – but luckily I found the most amazing preserve, with whole blueberries. Sweet heaven.
I also happen to have some full cream Greek yogurt in the fridge that was about to become as sour as lemons on steroids and I decided to use it in this very easy recipe.
Blueberry Yogurt Scones are my new favorite baking recipe, and you know how much I love baking… They turned out to be super fluffy, not too dense with a buttery crispy baked crumb. This is definitely one for the books.
I had to say I was very nervous for the outcome, but they rose like champs and baked perfectly with a fluffy inside and a gorgeous colored crust. Enjoy these Blueberry Yogurt Scones with grated cheddar, freshly whipped cream, biltong and preserves – the perfect tea time treat! Hope you give it a go.
| Prep Time | 10 min |
| Cook Time | 15 min |
| Servings | scones |
- 3 1/2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- pinch salt
- 7 tablespoons butter chilled
- 3 tablespoons brown sugar
- 2 large eggs
- 1 large egg for egg wash
- 1 1/2 cups plain thick yogurt
- 4 tablespoons blueberry preserve
Ingredients
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- First off, sieve the flour, baking powder, baking soda & salt.
- Next, cut the butter into small squares, add it to the flour and gently work it through with your hands, until it resembles rough crumbs.
- Whisk the sugar with the eggs and yogurt in a separate mixing bowl and add it to the flour and butter mixture.
- Mix until incorporated. Now would be the best time to add fresh blueberries (if you are using it - about 1 1/2 cups) and incorporate it into the dough.
- I then added spoonsful of preserve to my ready-to-bake dough, and roughly incorporated it into the dough without mixing too much – note: it got VERY messy and unless you want purple scones – you will have to get your hands dirty.
- Lightly dust a clean surface with flour and press your dough flat to about 3 cm thick.
- I used the base of a coffee mug to press out round pieces of dough, and arranged it on a greased baking tray. Brush with egg wash.
- Bake for 12 – 15 minutes at 200 degrees Celsius.
