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    Blueberry Scones


    Source of Recipe


    The Baker's Catalogue


    List of Ingredients


    • 2 cups all purpose flour
    • 1/2 teaspoon salt
    • 1/4 cup granulated sugar
    • 1 tablespoon baking powder
    • 6 tablespoons cold butter, cut into pieces
    • 2 large eggs, beaten
    • 1/3 cup vanilla yogurt
    • 1/2 teaspoon vanilla extract
    • 1 tablespoon grated lemon zest
    • 1 cup blueberries, picked over and rinsed
    • 2 tablespooons melted butter
    • 2 tablespoons granulated sugar


    Instructions


    1. Preheat the oven to 375 degrees.
    2. Sift the dry ingredients together in a bowl. Add the butter and rub it into the dry ingredients using your fingers.
    3. Stir the eggs, yogurt, vanilla extract and lemon zest together. Add to the dry ingredients and stir until just combined.
    4. Stir in the blueberries. This dough is the consistency of a wet drop-cookie dough.
    5. Liberally flour your counter and your hands. Take the dough out of the bowl and place it on the counter.
    6. Pat the dough into a 1-inch thick rectangle. Cut into 10 triangular scones.
    7. Place scones on a well-greased cookie sheet.
    8. Brush with melted butter and sprinkle with sugar.
    9. Bake for 20 minutes, or until lightly browned and a cake tester inserted into the scone comes out dry.
    10. Cool completely on a wire rack.
 

 

 

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