I love Starbucks blueberry scones! Not a whole lot beats a cup of coffee and a blueberry scone from Starbucks! This is my version of their scone that is of course eggless. I added the yogurt to help with the missing eggs as sometimes I find the egg replacer needs a little help. These are a great weekend breakfast item with some fresh fruit on the side.
Sift Dry ingredients:
- 3 cups flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 2 tbsp egg replacer (not mixed with water)
- 1/2 tsp salt
- 1/2 cup cold butter
Add wet ingredients:
- 1 cup milk or half and half cream
- 1/2 cup plain yogurt
- zest of one lemon
- 1 tbsp lemon juice
Mix together unless it is mostly combined, then
- 3/4 cup blueberries (if frozen, dust with flour)
Gently stir in the blueberries, roll out on a floured surface into a rectangle. Cut into 10 triangles. Brush with cream and sprinkle with sugar.
Bake on parchment paper so they don’t stick. Bake 400 degrees F for 15-18 minutes.