Blueberry Greek Yogurt Scones Recipe 435 Food

BLUEBERRY YOGURT SCONES

Steps:

• Preheat the oven to 425 degrees. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the butter with two butter knives or a pastry cutter, trying not to leave any big chunks of butter in the flour.
• In a small bowl, whisk together the egg and yogurt. Add it to the flour and butter mixture, along with the dried blueberries. Fold the mixture together with a spatula, trying your best not to overwork the dough. If the dough is looking a bit dry, you can add some whole milk a tablespoon at a time until it comes together.
• Using the spatula, just start taking chunks of dough and shape them roughly into little mounds onto a sheet pan lined with nonstick foil. You should have enough dough for about 10 to 12 scones.
• Then mix 1/2 teaspoon sugar with 1 tablespoon of milk and use that mixture to brush the top of each scone. Pop these into the oven and turn the temperature down to 400 degrees. Bake for about 12 minutes until golden.

BLUEBERRY CREAM CHEESE SCONES WITH YOGURT GLAZE

Steps:

• For the scones: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper and set aside.
• Add the flour, granulated sugar, baking powder, salt and lemon zest to a food processor and pulse to combine. Add the butter and pulse until it's mostly pea-sized; a few larger chunks are okay. Dump the mixture into a large bowl and gently toss in the blueberries.
• In a medium bowl, whisk together the eggs, yogurt, vanilla and almond extract. Pour into the dry ingredients and, using a rubber spatula, mix until about 80 percent of the dry mixture is incorporated. Dollop teaspoon-sized plops of cream cheese all over the mixture, then gently fold the mixture just until the remaining dry ingredients are incorporated. (You want the cream cheese to generally stay intact but it will of course swirl a little.) Using an ice cream scoop or large spoon, divide the dough into 8 balls and place them on the lined baking sheets about 2 inches apart (they will spread quite a bit). Bake until the tops are lightly browned and the bottoms are golden, 16 to 20 minutes.
• For the glaze: Meanwhile, whisk together the powdered sugar, yogurt and salt in a bowl.
• Let the scones cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool for 5 more minutes. While they're still a little warm, brush with the glaze, then sprinkle with the sanding sugar, if using. These are best enjoyed the day of.

BLUEBERRY-GREEK YOGURT SCONES RECIPE - (4.3/5)

Steps:

• Instructions *Preheat oven to 425°F. Line a baking sheet with parchment or a nonstick silicone baking sheet. Set aside. *In a bowl, combine the flours, baking powder, sugar, cinnamon and salt. Stir to combine. Cut in butter with a fork or pastry blender until the mixture forms a coarse meal. Add in the yogurt, milk and blueberries. Stir until mixture just holds together. Turn onto a lightly floured surface and form into a rectangle about 1/2 inch thick. Cut into six to eight square scones. Transfer to the baking sheet. Sprinkle with the coarse sugar. Bake for 15 minutes, or until lightly golden brown around the edges.

GREEK YOGURT BLUEBERRY SCONES

Steps:

• Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
• In a large bowl mix together flours, salt, baking powder, baking soda, sugar, and lemon zest.
• Cut the butter into small cubes then quickly work it into the mixture (using your fingers) until lit resembles a coarse meal.
• In a small bowl, whisk together the egg, Greek yogurt, milk, and vanilla, then add to flour and butter mixture. Use a fork to stir everything together until just moistened.
• Add in the blueberries and gently fold them into dough with a spatula - don't worry if some of the berries break up a bit.
• Pour the shaggy dough out onto a clean, floured work surface and shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer to the prepared sheet.
• Lightly brush each scones with the egg wash, then sprinkle the top of each scone with sugar.
• Bake for 18-20 minutes, or until the tops are lightly golden brown.
• Cool for about 10 minutes, then make your glaze.

BLUEBERRY SCONES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
• In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
• Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
• Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!

NAME THIS DISH! BLUEBERRY SCONES

Steps:

• Preheat the oven to 425˚ F. Line a rimmed baking sheet with parchment paper. Whisk the three flours, turbinado sugar, baking powder and salt in a large bowl. Add the butter and lemon zest and work the butter into the flour with your fingers until it is in pea-size pieces. Add the fresh and dried blueberries and toss well.
• Make a well in the center of the flour mixture. Whisk the yogurt and egg in a small bowl, then pour into the well. Stir with a fork until all the flour is moistened, then knead with your hands until the dough comes together.
• Turn out the dough onto a floured surface and pat into a 7-inch round. Cut into 8 wedges; arrange 1 to 2 inches apart on the baking sheet. Sprinkle with turbinado sugar.
• Bake the scones until they puff up and are set and golden, about 25 minutes. Let cool 5 minutes on the pan, then transfer to a rack to cool completely.
• Whisk the confectioners' sugar and blueberry juice in a small bowl until thick and smooth. Drizzle over the scones. Let stand until the glaze sets, about 20 minutes.

BLUEBERRY SCONES

Steps:

• Heat oven to 200C/180C fan/ gas 6 and line a baking tray with parchment. To make the scones, put the flour, baking powder, sugar and lemon zest in a large bowl and mix together to combine. Add the butter and use your fingers to rub into the flour until the mixture resembles coarse breadcrumbs (don't rub too thoroughly; some larger lumps are preferable). Add the blueberries and toss together.
• In a small jug, mix together the cream, vanilla and eggs, and pour into the mixture. Use a cutlery knife to stir together until the mixture starts to form a dough. Tip onto the work surface and use your hands to gently knead until the dough just comes together. Lightly flour your work surface and flatten the dough into a disc about 2.5cm thick. Use a sharp knife to cut it into eight triangles.
• Transfer the scones to the prepared baking tray. Beat the remaining egg, then lightly brush it over the top of each scone. Bake in the oven for about 20-25 mins or until deep golden brown. Will keep for up to 3 days in an airtight container.