I know it's exciting to get baked goods around the holidays and usually people opt for baking cookies. This year, I'm encouraging you to break out of your cookie routine and make wild blueberry scones for your loved ones. Why? Because everyone gets sick of cookies, scones are exciting and more memorable, and you can eat a scone at breakfast or for dessert.
A special thank you to Wild Blueberries of North America for partnering with me on my recipe development for this post.
Wild Blueberry Scones
2 cups flour
1/4 cup sugar
1/4 tsp salt
1/2 tsp baking soda
1 Tbsp baking powder
1/4 cup frozen butter, half stick
3/4 cups 1% buttermilk
1/4 cup of Greek yogurt
1 tsp vanilla
1 cup frozen, wild blueberries
Preheat the oven to 400F°.
In a stand mixer, add all the dry ingredients and mix.
Using a cheese grater, grate the frozen butter into the dry ingredients.
Add buttermilk, Greek yogurt, and vanilla to the mixer and slowly blend all ingredients together. Do not overwork the dough.
Remove mixer and using hands, fold wild blueberries into the dough. Create one large ball of dough.
Line a baking sheet with a baking mat. Place the dough in the middle and cut it into triangles.
Place each scone on the baking sheet and bake for 15-20 minutes.
If you don't want the blueberries to bleed into the dough, leave them in the freezer until you are ready to fold them in.
Using a cheese grater allows the frozen butter to melt while being baked, creating fluffy layers.
Swap Greek yogurt for an egg or 1/4 cup of apple sauce.
You can make your scones as a drop scone using one ice cream scooper and plopping the dough onto the baking sheet or set in one large circle and cut into triangles.