You can eat these Blueberry Scones with Greek Yogurt and Lemon for breakfast or brunch. The Greek yogurt adds moisture and a sour taste, and the fresh blueberries and lemon zest make it taste very fruity and bright. If you like scones, you have to try these. They are perfectly soft and buttery.
Ingredients: 2 cups all-purpose flour. 1/4 cup granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1/2 cup unsalted butter, cold and cubed. 1 cup fresh blueberries. 1/2 cup Greek yogurt. 2 tablespoons fresh lemon juice. 1 teaspoon lemon zest. 1/2 teaspoon vanilla extract. 1/4 cup milk plus more for brushing. 1 egg. Powdered sugar for dusting optional.
Instructions: Warm your oven up to 425F 220C and put parchment paper on a baking sheet. Put the flour, sugar, baking powder, and salt in a large bowl and mix them together. Mix the cold butter cubes into the dry ingredients. You can use your fingers or a pastry cutter to cut the butter into the flour mixture until it looks like big crumbs. The fresh blueberries should be added slowly. Mix the Greek yogurt, lemon juice, lemon zest, vanilla extract, milk, and egg in a different bowl using a whisk. Add the wet mixture to the dry mixture and mix it in just a little. Don't mix the dough too much; it should still be a little sticky. Put some flour on a surface and roll out the dough into a circle that is about an inch thick. Take the circle and cut it into eight wedges. Place the wedges on the baking sheet that has been prepared, leaving some space between each one. A little milk should be brushed on top of the scones to make them golden while they're baking. After the oven is hot, bake the scones for 15 to 18 minutes, or until they are golden brown and fully cooked. Take it out of the oven and set it on a wire rack to cool down a bit. You can sprinkle powdered sugar on top of the scones before serving if you want to. Have fun with your tasty Greek yogurt and lemon blueberry scones!
Prep Time: 15 minutes
Cook Time: 18 minutes
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