I have written about my wife’s love of scones and my pursuit to create the perfect scone for her. I am getting closer but I am not there yet. These Blueberry Yogurt Scones were a totally out of the box idea. They were made with fat-free Greek yogurt.
What would that do to the texture? I had no idea but I do now. The scones generally felt similar to making a traditional scone while mixing and kneading them. When fully mixed and patted out, the dough looked generally the same. If you have made scones before, though, you could see that the consistency was just a little different. I would describe the dough as less firm, less hearty. When using a traditional liquid, milk, or buttermilk, the dough holds together quite well. Using the yogurt made the dough soft and a little harder to work with.
The result was a scone that very much looked like a scone. However, the scone was way more cakey than flaky. And my wife wants flaky. So the suggestion for this post is if you want a traditional scone, yogurt is not your answer. If you want a lighter version of a scone and the scone experience for breakfast, then go ahead and use yogurt.
- 1 1/3 cup all-purpose flour
- 3 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- 1/3 cup nonfat plain fat-free Greek yogurt
- 1/2 teaspoon vanilla
- 3 tablespoons butter
- 1 egg white
- 1/2 cup fresh blueberries
- Cooking spray
- 1/2 tablespoon granulated sugar
- Preheat oven to 400 degrees F.
- In a small saucepan, melt the butter over medium high heat.
- In a large bowl, whisk together the flour, brown sugar, baking soda, baking powder and salt.
- In a small bowl, combine the Greek yogurt, vanilla, butter, and egg white.
- Add wet ingredients to dry ingredients and stir until just moist. Try to get the mixture to crumbly texture.
- Gently fold in blueberries.
- Turn dough onto a lightly floured surface and knead with your hands until it just comes together. Form the dough into a circle and place on baking sheet covered with parchment paper or coated with cooking spray.
- Cut into 6 wedges and separate slightly.
- Spray the top of the dough with cooking spray then sprinkle the top of the dough with the sugar.
- Bake for 20-25 minutes or until top of the scones are lightly golden brown.
- Serve and enjoy!
The dry ingredients and the wet ingredients.
The dough on the baking tray pre-bake and post bake.
The final scones.