Lazy Blueberry Scoop Scones
Sweet, buttery, and studded with blueberries, these Lazy Blueberry Scoop Scones are a dream come true for the easygoing baker. Just scoop, bake, and enjoy a golden, tender treat with your favorite coffee or a cold glass of milk.
Equipment
- Mixing bowl
- Stand mixer or hand mixer
- Measuring cups and spoons
- Cookie scoop or large spoon
- baking sheet
- parchment paper
Ingredients
- 2 heaping cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- 1/2 cup granulated sugar
- 1 cup cold butter cubed
- 1/2 cup Greek yogurt or sourdough discard
- 3/4 cup whole milk
- 1 1/4 cups fresh or frozen blueberries*
- Raw or coarse sugar for sprinkling
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a stand mixer or large bowl, combine the flour, baking powder, salt, and granulated sugar. Mix well.
- Add the cold, cubed butter and mix on low speed (or cut in by hand) until the butter pieces are the size of large peas.
- Add the Greek yogurt or sourdough discard and mix gently. Once partially combined, slowly stream in the milk while mixing on low.
- Add the blueberries and fold in gently to avoid crushing them.
- Using a large scoop or spoon, portion the dough into 9–12 mounds on the prepared baking sheet, leaving at least 2 inches of space between each scone.
- Sprinkle the tops generously with raw or coarse sugar.
- Bake for 15–18 minutes, or until the scones are puffed and lightly golden brown.
- Let cool slightly, then enjoy with cold milk and butter.
Notes
*If using frozen blueberries, do not thaw.