These scones are light and fluffy and the fresh blueberries provide the perfect amount of sweetness. I discovered this recipe a few years ago on Steamy Kitchen, one of my favorite food blogs. I've made a few changes to suit my taste (doubled the vanilla and swapped Greek yogurt for sour cream) and I think it's better for it. With blueberries in season, this summer is the perfect time to give these scones a try.
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3 cups all purpose flour
2 tablespoons baking powder
1/2 teaspoon salt
3 tablespoons sugar
1 stick of butter, softened
17 ounces of lowfat Greek yogurt (I used 2% Fage)
1/2 teaspoon vanilla extract
1 cup fresh blueberries
Preheat the oven to 350 degrees.
In a large bowl combine the flour,