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About This Recipe
Spring is upon us and I’m so excited for delicious recipes that come with it. These buttery greek yogurt scones are the perfect recipe for spring and summer. They’re light, sweet and full of blueberry flavor.
I’m not going to lie, scones recipes have always intimidated me a little. But oh my goodness, it was way easier than I thought and so worth it. The best part is these scones taste just like traditional scones but lightened up a bit (and higher in protein) because of the greek yogurt! I love adding greek yogurt to just about any baked good, like these Greek Yogurt Biscuits, because provides the most moist texture while keeping calories a little lighter and you can’t even tell a difference!
The most important thing when making these flaky scones is COLD butter! I give you all my baking tips below but if there is one thing that is key for any scone recipe is to keep the butter cold. The cold butter releases steam when baked and creates pockets of air to get the flaky layers scone recipes are known for.
If you have a few blueberries left, I highly recommend trying my Low Calorie Blueberry Muffins! Or you can throw them into these yummy Meal Prep Greek Yogurt Parfaits!
Why You’ll Love These Blueberry Greek Yogurt Scones
- The best baked scones to welcome spring & summer! Filled with fresh blueberries and topped with a little crunch from the sweet cane sugar.
- A great option for a sweet breakfast, afternoon snack or dessert.
- Lightened up from a traditional scone. Less than 250 calories and 6 grams of protein per scone make these a better option than store-bought!
- Ready from start to finish in just an hour – an easy recipe for any level baker.
- Can easily be prepared in advance or frozen for a later date!
- Flour – I used all-purpose flour for these scones. Use gluten-free flour is needed.
- Sugar – you can also use your favorite zero-calorie sweetener like Truvia, if you prefer.
- Baking essentials – baking powder, baking soda & salt
- Butter – I used unsalted butter for these scones. The trick to scones is to make sure you’re using FROZEN butter! I recommend placing a stick of butter in the freezer about 30 minute before making these.
- Greek yogurt – I used plain 2% greek yogurt. I prefer the little bit of extra fat in the 2% for this recipe but you can use fat-free greek yogurt if you want to make them even lighter.
- Buttermilk – or any milk with 1 Tablespoon lemon juice to create your own buttermilk.
- Fresh blueberries – you can also use frozen blueberries. If using frozen, add blueberries to the dough directly out of the freezer (no need to defrost).
- Lemon – for the zest (and juice if you want to make a lemon glaze!)
- Cane sugar – for sprinkling before baking
- High fiber! Swap the all-purpose flour with white-whole wheat flour and each scone will have 4g of fiber.
- Use a different fruit! Swap the blueberries for strawberries, raspberries or blackberries!
- Add a glaze! Whisk together a little confectioner’s sugar and liquid (you can use milk, coffee cream, heavy cream, etc) to make a delicious glaze and drizzle on the top once removed from the oven.
- Lemon icing! If you love the taste of lemon and blueberry, sprinkle a little lemon zest on top of the scones when you add the coarse sugar before baking and use lemon juice with confectioner’s sugar to make a lemon glaze.
- Make them vegan! To make a vegan version, use the buttermilk alternative (using dairy-free milk), dairy-free butter and dairy-free greek yogurt.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. In a large bowl, mix together the flour, sugar, lemon zest, baking powder, baking soda and salt.
2. Use a box grater to grate the frozen butter into the bowl. Then use a pastry cutter, two forks, or your fingers to cut the butter into the flour until the mixture comes together in pea-sized crumbs. Place in the freezer for a few minutes if the dough starts to get too warm.
3. Add the greek yogurt and buttermilk. Mix together with a rubber spatula until everything is combined (be careful not to overmix).
4. Then carefully fold in the blueberries. The dough should be like biscuit dough and there may still be some dry flour at the bottom of the bowl.
5. Transfer dough to a lightly floured surface and carefully work into a ball as best you can. If dough is too sticky to work with, add more flour. If too dry, add a splash of milk. Then shape into an 8-inch disc. Using a sharp knife, cut into 8 triangles.
6. Transfer scones to a parchment paper lined baking sheet at least 2 inches apart (or plate if your fridge doesn’t have space for a baking sheet) and refrigerate for at least 15 minutes. Cold scones = BEST scones.
7. Meanwhile, preheat the oven to 400 degrees F. Once preheated, sprinkle scones with turbinado sugar.
8. Bake for 22-25 minutes, or until the edges are golden brown.
These delicious scones are best served fresh within a few hours of baking. To store, wrap tightly in plastic wrap or place in an airtight container and store at room temperature for 2-3 days.
To freeze already cooked scones, let cool completely then wrap tightly in plastic wrap (to help prevent freezer burn) then place in freezer-safe bag and store in freezer for up to 3 months. You can also freeze the scone dough if you want to prepare this scone recipe in advance.
To freeze the dough, prepare through step 4 where you cut the dough into triangles. Then place on a baking sheet lined with parchment paper and flash freeze the scone triangles. Once frozen, you can move to a freezer-safe bag and freeze for up to a month. To bake from frozen, just follow baking instructions as directed. You may need to add 1-2 minutes depending on your oven.
If you prefer a reheated scone, preheat the oven or air fryer to 300 degrees and place a scone on a baking sheet and reheat for 2 to 3 minutes.
- Use cold butter. A MUST. We want the butter to stay solid before going in the oven so that it can appropriately melt and release steam to create pockets of air once in the oven (otherwise the scones will be more dense). I recommend putting a stick of butter in the freezer 30 minutes before making these. If the dough seems too warm at any point, pop it in the freezer for a little!
- Work quickly with the dough. Again, so it stays cold. We just don’t want the butter to melt while we’re working with it!
- Cut the butter in properly. A pastry cutter is the best way to cut the butter into the dough. If you don’t have a pastry cutter, you can use two knives or your fingers. We’re looking for pea-size (or a little bigger) pieces of butter, just not smaller than that. Making them too small will in turn make the pockets of air smaller and the scones will be more dense.
- Use fresh baking powder. If you haven’t used your baking powder in a while, you may want to check if it’s still good before using it. To do this, mix a small spoonful of baking powder with ¼ cup hot water. It should bubble vigorously. If it doesn’t, it’s time to replace it.
- Measure ingredients accurately. Important, as using too much flour can cause dense or dry biscuits. Using a digital scale is the preferred way to measure because then you know you’re using the exact amount. But If you’re using a measuring cup, just make sure to fluff your flour up with a fork FIRST. Then use a spoon to scoop the flour into the cup so you’re not pressing any down. Once you have a heaping cup, level it off with a knife. We want to avoid packing the flour into the cup which will likely result in more flour than we really need.
- Don’t overwork the dough. We actually want the dough to still be a little floury and kneaded as little as possible. Overworking or compressing the dough causes dense biscuits.
What if I don’t have buttermilk?
If you don’t have buttermilk on hand, you can use any type of milk and add one tablespoon of lemon and let sit for a few minutes. For best results, I highly recommend using buttermilk (or the alternative provided) because of how the acidity reacts with the baking powder and creates tall, tender scones. If you use regular milk (without the lemon juice), the scones will have a much different texture.
What type of blueberries should I use for this recipe?
You can use frozen or fresh blueberries for this recipe. I like the fresh better personally but i’ve done both and both are yummy! If using frozen, fold them into the dough immediately after taking them out of the freezer.
Can I prep these scones in advance?
Yes, you can prepare the scones and refrigerate overnight if needed. Bake as directed from fridge. If you need to prep further in advance, you can freeze the prepped scones and bake from frozen (add 1-2 minutes, or as needed).
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Healthy Blueberry Greek Yogurt Scones
Ingredients
- 2 cups all-purpose flour (240g)
- 1/3 cup sugar (80g)
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 6 Tbsp cold unsalted butter (84g) FROZEN*
- 3/4 cup plain 2% greek yogurt (170g)
- 1/3 cup buttermilk (80g) or any milk with 1 Tbsp lemon juice
- 1 cup fresh blueberries (140g) *
- 1 lemon zested
- 2 Tbsp cane sugar for sprinkling before baking
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Instructions
- In a large bowl, mix together the flour, sugar, lemon zest, baking powder, baking soda and salt.
- Use a box grater to grate the frozen butter into the bowl (or cut the butter into small cubes). Then use a pastry cutter, two forks, or your fingers to cut the butter into the flour until the mixture comes together in pea-sized crumbs. Place in the freezer for a few minutes if the dough starts to get too warm.
- Add the greek yogurt and buttermilk. Mix together with a rubber spatula until everything is combined (be careful not to over-mix), then carefully fold in the blueberries. The dough should be like biscuit dough and there may still be some dry flour at the bottom of the bowl.
- Transfer dough to a lightly floured surface and carefully work into a ball as best you can. If dough is too sticky to work with, add more flour. If too dry, add a splash of milk. Then shape into an 8-inch disc. Using a sharp knife, cut into 8 triangles.
- Transfer scones to a parchment paper lined baking sheet at least 2 inches apart (or plate if your fridge doesn’t have space for a baking sheet) and refrigerate for at least 15 minutes. Cold scones = BEST scones.
- Meanwhile, preheat the oven to 400 degrees F. Once preheated, sprinkle scones with turbinado sugar and bake for 22-25 minutes, or until the edges are golden brown.
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
