blueberry scones

Blueberry Scones

blueberry scones

Blueberry Scones

Makes 10 scones
Course Breakfast, Snack

Ingredients
  

  • 2 cups unbleached all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 6 tablespoons cold butter cut into pieces
  • 2 large eggs beaten
  • 1/3 cup plain yogurt
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1 cup fresh Root 24 Farms blueberries picked over and rinsed (if using frozen blueberries, thaw the berries and drain; if using dried blueberries, reduce amount to 1/3 cup)
  • 2 tablespoons melted butter
  • 2 tablespoons sugar

Instructions
 

  • Preheat the oven to 375°F.
  • Whisk the dry ingredients together in a bowl. Use your fingers to work the cold butter into the dry ingredients.
  • Stir the eggs, yogurt, vanilla extract, and lemon zest together. Add to the dry ingredients and stir just until combined. Stir in the blueberries.
  • Flour your hands and work surface and place the dough on it. Pat the dough into a 1″ thick rectangle. Cut into 10 triangular scones. Place on a well-greased or parchment-lined baking sheet.
  • Brush the scones with melted butter and sprinkle with sugar. Bake for 20 minutes, or until lightly browned and a toothpick or cake tester inserted into a scone comes out dry. Cool completely on a rack.

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