Snacks & Treats

Blueberry Yogurt Scones

Jun 9, 2016

Yogurt can be used in place of milk, cream or buttermilk when making scones — if you use sweetened yogurt, omit the sugar. If your batter is too wet and sticky to cut (yogurts vary in texture), simply drop the batter by the large spoonful onto a baking sheet and call them drop scones.

You Will Need:

  • 3 cups all-purpose flour
  • 2 Tbsp. sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup butter, grated or cut into bits
  • 1 cup plain yogurt
  • 1/2 cup milk
  • 1 large egg
  • 1 cup fresh or frozen (don’t thaw them) blueberries
  • cream, for brushing (optional)
  • coarse sugar, for sprinkling (optional)


Preheat the oven to 425˚F.

In a large bowl, stir together the flour, sugar, baking powder, baking soda and salt. Add the butter and blend with a fork or your fingers until it’s well incorporated and crumbly.

In a small bowl or measuring cup, stir together the yogurt, milk and egg. Add to the dry ingredients along with the blueberries; stir just until the dough comes together.

Pat into a circle an inch thick on a parchment-lined baking sheet and cut into 8 wedges with a knife. If you like, brush the tops with cream and sprinkle with coarse sugar. Bake for 15–20 minutes, or until deep golden. Serve warm. Makes 8 scones.

More Ways to Use Up Leftover Yogurt: 

Article Author Julie Van Rosendaal
Julie Van Rosendaal

Read more from Julie here.

Julie Van Rosendaal is the author of six best-selling cookbooks (with a seventh due out this fall), the food editor of Parents Canada magazine and the food and nutrition columnist on the Calgary Eyeopener on CBC Radio One. She is a recipe developer, TV personality, food stylist and writes about food for local, national and international publications. She is perhaps best known as the voice behind her popular food blog, Dinner with Julie, where she documents real life at home in Calgary with her husband and nine-year-old son. Connect on twitter @dinnerwithjulie.


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