Bellingham Blueberry Scones
Sweet and fruity blueberry scones with a tender crumb and golden edges, perfect for breakfast or teatime, appealing to those who enjoy buttery baked goods with a berry twist.
Ingredients
Instructions
- Preheat oven to 350 F.
- Mix sugar, flour, baking powder, and salt together in a large bowl.
- Cut in butter with a pastry blender until the mixture resembles fine crumbs.
- Stir in yogurt and egg whites just until the dough leaves the side of the bowl.
- Add blueberries and gently fold into the dough.
- Turn the dough onto a lightly floured surface and knead lightly 10 times.
- Place the dough on a cookie sheet sprayed with Pam.
- Pat into an 8-inch circle using floured hands.
- Cut the circle into 12 wedges with a sharp knife dipped in flour, without separating the wedges.
- Brush the top with milk or yogurt.
- Sprinkle with sugar.
- Bake for 18-20 minutes or until edges are brown and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider substituting half of the yogurt with sour cream. You can also use coconut oil instead of butter for a dairy-free option. If you prefer a sweeter scone, increase the sugar slightly. Ensure the blueberries are evenly distributed by tossing them in flour before adding to the dough. This recipe is versatile — feel free to experiment with different berries or add lemon zest for a refreshing twist.
Serving Suggestions
These blueberry scones are perfect for breakfast or an afternoon snack. Serve them warm with a dollop of butter or a spread of cream cheese. They pair beautifully with a cup of tea or coffee. For a delightful brunch, serve alongside a fresh fruit salad or with the Cook In Oven Chocolate Pie for a sweet finish.
Storage & Reheating
Store leftover scones in an airtight container at room temperature for up to 2 days. If you want to keep them fresh longer, place them in the refrigerator for up to a week. To reheat, pop them in a preheated oven at 350 F for about 5-7 minutes or until warmed through, preserving their texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Bellingham Blueberry Scones contains roughly 119 calories, with 6g protein, 22g carbohydrates, and 1g fat. It is a good source of vitamin C (15% of the Daily Value) and protein (13% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blueberries in this recipe?
Yes, you can use frozen blueberries! Just make sure to fold them into the dough gently to prevent them from breaking apart. If using frozen berries, there's no need to thaw them beforehand; this will help prevent the dough from turning purple.
What can I substitute for egg whites?
If you're looking for an egg white substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit until it thickens) for each egg white. This will maintain moisture and help bind the ingredients together.
How do I know when the scones are done baking?
The scones are done when the edges are golden brown and a toothpick inserted into the center comes out clean. Keep an eye on them in the last few minutes of baking to ensure they don’t overbake, as this can make them dry.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).