Blueberry Yogurt Scones

Preheat oven to 400ºF.

In a small saucepan, melt butter over medium high heat.

In a large bowl, whisk together flour, brown sugar, baking powder, baking soda and salt. In a small bowl, combine Greek yogurt, vanilla, melted butter, and egg white.

Add wet ingredients to dry ingredients and stir until just moist. Try to get the mixture to crumbly texture.
Gently fold in blueberries.

Turn dough onto a lightly floured surface and knead with your hands until it just comes together. Form the dough into a circle and place on baking sheet covered with parchment paper or coated with cooking spray.
Cut into 6 wedges and separate slightly.

Spray the top of the dough with cooking spray then sprinkle the top of the dough with sugar. Bake for 20–25 minutes or until top of the scones are lightly golden brown. Serve and enjoy!