Snack

Greek Yogurt Blueberry Scones is for Snack.

Greek Yogurt Blueberry Scones takes 10 minutes to prepare.

Greek Yogurt Blueberry Scones takes 20 minutes to cook.

Greek Yogurt Blueberry Scones makes 8 servings.

The ingredients for Greek Yogurt Blueberry Scones are:

.33 cup, unthawed Blueberries, frozen (unsweetened)
0.66 cup Flour - Gold medal all purpose flour
.5 cup Wheat flour, white, all-purpose, unenriched
9 tsp Domino Light Brown Sugar
1 tsp Baking Powder
.5 tsp Baking Soda
.33 cup Nonfat Plain Greek Yogurt (Kirkland)
.5 tsp Vanilla Extract
3 tbsp Butter, unsalted
1 serving Egg white, large

Here is how you make Greek Yogurt Blueberry Scones:

Notes: I froze the butter the night before a grated it when needed to use it.Preheat oven to 400 degrees F.In a large bowl, whisk together both flours, brown sugar, baking soda, baking powder and salt.In a small bowl, combined greek yogurt, vanilla, grated butter, and egg. Add wet ingredients to dry ingredients and stir until just moist. Mixture should be crumbly. Gently fold in blueberries.Turn dough onto a lightly floured surface and knead about 8 times with your hands. Dough will begin to come together. Form dough into a 6-8 inch circle and place on baking sheet or parchment paper coated with cooking spray. Cut into 8 wedges and barely separate.To make a topping, combine a sprinkle sugar and cinnamon. Spray the top of the dough with cooking spray then sprinkle the top of the dough with the cinnamon sugar mixture. Bake for 20-25 minutes or until top of the scones are lightly golden brown.Serving Size:?Makes 8 Scones

The nutritional information for Greek Yogurt Blueberry Scones is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 128.7

• Total Fat: 4.4 g
• Cholesterol: 12.1 mg
• Sodium: 151.2 mg
• Total Carbs: 19.1 g
• Dietary Fiber: 0.7 g
• Protein: 3.3 g