Blueberry Yogurt Scones

Have some blueberries and extra yogurt in the fridge? Don’t have any fresh blueberries, use frozen!

Make these delicious blueberry yogurt scones for breakfast. They are sweet, moist and full of juicy blueberries. According to Allison Topilow, MS, RD, CDN, Nutrition Consultant, “Berries are fiber rich fruit that taste and look great in baked goods!  Their deep, dark colors provide antioxidants to help us stay healthy!”

The icing gives it that sweet treat on top. Usually scones are made with cream but I decided to make them healthier by substituting non fat vanilla yogurt. The scones do have butter, but to me scones lack flavor and texture without using real unsalted butter. I tried to cut down on the butter without compromising texture or taste. These scones are also half wheat which can give an extra fiber boost. This recipe works best when using thinner yogurt (I used Wallaby’s Organic Vanilla Yogurt). I would avoid using a greek yogurt because it might be too thick which would affect the texture of the scone.

Carryover Book: Blueberries for Sal (see my review here with language tips)

Kid Friendly Tips: I made these scones with my daughter and it took us about 20 minutes to make. In the food processor it’s a cinch. If you don’t have a food processor, you can easily make these scones by hand. Crumble up the butter with your hands (I find your hands the best tool of all). Work on measuring and mixing with your child. Discuss the different ingredients and have your child add their own touch (substitute the blueberries with their favorite berry). Strawberries, blackberries or raspberries would work nicely with this recipe. Emphasize key vocabulary words (e.g. “scone”, “blueberry”, “butter”) and actions (e.g. “pulse”, “mix”, “whisk”, “brush”, etc).

Ingredients:
1 cup of white whole wheat flour
1 cup of white all purpose flour
4 teaspoons of baking powder
1/3 cup of light brown sugar
3/4 teaspoon of salt
1/2 teaspoon of cinnamon
1/4 teaspoon of ground all spice
6 tablespoons of unsalted butter, very cold chopped
3/4 cup of vanilla yogurt (i used wallaby vanilla bean organic nonfat)
1 egg
1 teaspoon of vanilla extract
3/4 cup of fresh blueberries mixed with a teaspoon of flour (if you using frozen blueberries add the berries right into the batter frozen mixed with a teaspoon of flour)

Icing
1 cup of confectioners sugar
1/2 teaspoon of cinnamon
1/2 teaspoon of ground cinnamon
2 tablespoons of milk

Preparation:

1. Preheat oven to 375 degrees.
2. Grease scone pan.
3. Put all dry ingredients in the food processor (flour through ground all spice). Pulse four or five times.
4. Add butter to food processor. Pulse until the dough looks like little crumbs (about 10 to 15 times pulse).
5. Mix wet ingredients together (yogurt, egg and vanilla).
6. Add to food processor. Pulse until all ingredients are combined and the dough comes together.
7. Fold blueberries carefully into batter (after you take blade out of food processor!). Skip this step if you are cutting your scones onto a flour surface.
8. Add dough evenly to scone pan.
9. If you don’t have a scone pan, put batter onto floured surface. Knead lightly, fold in blueberries carefully and then use cookie cutter to cut scones into circles.
10. Take scones carefully out of pan. Let cool on a cooling rack.
11. Add ingredients for icing until smooth. If you want it more thick, add sugar. If you want to think it out add milk.
12. Brush the icing on the scones.
13. Eat! Yum.

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Becca Eisenberg is a certified speech language pathologist and mom of two.Through her own personal challenges at mealtime with her two young children she ventured on creating a website to help parents facilitate language and make mealtime fun. Her website gravitybread.com focuses on facilitating and encouraging language with fun and easy recipes, educational books and recommended toys and apps.

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