It doesn’t have to be a special occasion for you to enjoy these blueberry scones. They really taste as good as they look. Even if you’re watching your waistline, you can enjoy this dessert, because it is small, and you’re actually get a serving of fruit in this one. Who said that desserts are not good for you?
You can easily substitute the blueberries with raspberries or cranberries, walnuts or white chocolate. Yum!
- 1 cup (or more if you’d like) frozen blueberries
- 4 cups flour
- 1/2 cup sugar
- 3 tablespoons baking powder
- 3/4 cup cold butter
- 1 cup Greek Yogurt (I used non-fat)
- 1 cup whipping cream
- 1 egg
In large bowl mix flour, sugar, baking powder. Cut in butter until mixture resembles coarse crumbs.
Add yogurt and cream; stir until dry ingredients are moistened. Add blueberries.
Divide dough into 3 pieces. Press each piece into 6-inch circle. Cut into 8 wedges.
Place wedges 2 inches apart on ungreased parchment paper. Brush with egg.
Bake at 350F for 20 minutes or until browned. Serve warm.
This recipe makes 24 scones.