Happy 4th and a Recipe! Karen’s Greek Yogurt Scones (with Orange & Blueberry)

Today I’m happy to share a recipe from Karen Owen, who many of you may know from her fabulous cozy mystery blog, A Cup of Tea and a Cozy Mystery! Her delightful blog features reviews of cozy mysteries plus recipes and facts about tea. In other words, it’s a blog you can spend A LOT of time on. Karen is also known for her beautiful photos, including those that are featured today with her recipe.

Karen Owen

Karen very kindly shared her delicious recipe for Greek Yogurt Scones with me and is allowing me to pass it along to all of you. My amateur sleuth in On the Chopping Block is Greek-American so of course, Greek yogurt is part of her cooking repertoire.

A word about Greek yogurt in baking: yum! It’s a great substitute for sour cream and it gives a lighter feel to your baked goods, both in calories and texture. Callie Costas, my amateur sleuth, uses Greek yogurt in a recipe for coffee cakes.

My husband said his grandmother (yiayia) who hailed from Greece would make her own yogurt at home, then strain it to get the thick, creamy texture that is the hallmark of Greek yogurt. I wish she’d had access to all of the kinds of Greek yogurt we now have today  at the store — but being homemade, hers was probably the best. Besides homemade of course, my favorite is the Greek brand, Fage, found at most supermarkets.

Without further ado, here is Karen’s recipe, accompanied by her beautiful photos. Thanks, also to Karen for featuring my book on her American Flag table today!

greek yogurt collage

Karen’s Greek Yogurt Scones

Preheat the oven to 400 F

 2 1/2 cups of All Purpose Flour
1 tsp salt
4 tsp baking powder
1/4 cup of white sugar
Zest of one medium sized orange
Juice of one medium sized orange
1/2 cup of cold butter or margarine
1 egg
1/2 a cup Greek yogurt
3 tsp of Vanilla
1 cup of Frozen Blueberries
In a large metal bowl place your flour, sugar, baking powder, and salt. Zest your orange and add it to your dry mixture. Squeeze the juice from your orange and set it aside.
Cut up your butter and add it to your bowl, blend it by hand with a pastry blender until you have the consistency of bread crumbs. Crack the egg in to a separate bowl  and mix it with a fork.
Add your yogurt to the bowl with the egg and combine, add your vanilla and orange juice. Fold the wet mixture into the dry mixture and gently combine. Add your blueberries, folding them in as you go.
Use a spoon to drop the size scones you wish to enjoy (smaller for an afternoon tea or larger for a coffee shop-sized scone) on to parchment lined baking sheets. Place in your preheated oven and bake until golden grown edges and tops appear.
If you’d like to read Karen’s review of On the Chopping Block, please click this link.
Happy 4th of July and Happy Baking to you all!

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