When I was in elementary school, everybody brought cupcakes for the class on their birthday. I never really understood why the person whose birthday it was brought in the cupcakes; it always made more sense to me that the class should bring cupcakes for the birthday boy or girl. But what’s done is done and we all looked forward to our classmates’ birthdays because we were allowed to eat dessert in the middle of the day.
Now I was a weird kid. I know it, I accept it, I have recovered from it. I didn’t want to bring cupcakes! Come April all I wanted was blueberry muffins. From a box. With tons of sweet yummy streusel topping. It’s funny because now I insist on making everything–cakes, brownies, scones, muffins–from scratch. But back then, it was all about those boxed blueberry muffins with a sugar topping. Forget birthday cake, bring me on some muffins!
These scones came about simply because I was wandering the grocery store aisles, saw Vanilla Yogurt Covered Blueberries, and figured what the heck I’ll throw them into a scone. But when I tasted them, oh my third grade goodness, they tasted exactly like my birthday blueberry muffins! So yeah, they’re good 😉
Basically these are my plain scone recipe with a bag of Sunmaid’s Vanilla Yogurt Covered Blueberries tossed in like you would chocolate chips. They are simple, sweet, and delicious, therefore perfect for kids! For a fun twist on an ice cream sandwich, place these scones in the freezer for a little while then sandwich two with vanilla ice cream. Or stick with tradition and top with clotted cream or whipped cream. Keeping it simple today.
vanilla yogurt covered blueberry scones
- 200 g self-raising flour
- 1/4 tsp salt
- 50 g ultrafine baking sugar
- 1 bag Sunmaid’s vanilla yogurt covered blueberries
- 150-200 mL heavy whipping cream (always start with the lower amount)
Preheat oven to 220°C (450°F). Place rack as high as possible in oven. Line a baking tray with parchment paper and set aside.
Sift flour and salt together in a medium sized mixing bowl. Add the sugar and yogurt covered blueberries, mixing until well distributed.
Add 150 mL cream then work in by hand by rubbing in the cream trying to incorporate as much air as possible until fully mixed. DO NOT OVERMIX. If the mix is too dry, now add the extra cream until the dough is wet enough to hold together.
Place dough on a heavily floured surface and knead a couple of times until relatively smooth. Pat down to desired height (we did 1 cm as usual). Cut out 5 cm circles with a crimped scone cutter and place on the baking tray. HINT: dip the cutter in flour before cutting out each scone. Knead the extras back together and repeat until most of the dough is used up.
Bake for 8-10 minutes (we did 8) until they have risen and are slightly browned around the edges and on top.