Blueberry Scones

• Vegetarian

• Produce

  • 1 cup Blueberries, fresh
  • 1 tbsp Lemon rind, zest

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1/2 tsp Almond extract
  • 1 tbsp Baking powder
  • 1/4 cup Granulated sugar
  • 2 cups King arthur all-purpose flour, Unbleached
  • 1/2 tsp Salt
  • 2 tbsp Sparkling white sugar
  • 1 tsp Vanilla extract

• Dairy

  • 6 tbsp Butter
  • 1/4 cup Vanilla yogurt

Found on kingarthurflour.com

Description

Ingredients

• 2 cups King Arthur Unbleached All-Purpose Flour; or 1 cup King Arthur Unbleached All-Purpose Flour + 1 cup King Arthur White Whole Wheat Flour or Organic White Whole Wheat Flour
• 1/2 teaspoon salt
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 6 tablespoons cold butter, cut into pieces
• 1 cup fresh blueberries
• 2 large eggs, beaten
• 1/4 cup vanilla yogurt
• 1 teaspoon vanilla extract
• 1 tablespoon grated lemon rind (zest), or 1/4 teaspoon lemon oil
• 1/2 teaspoon almond extract
• 2 tablespoons sparkling white sugar, for sprinkling on top

Directions

• Preheat the oven to 375°F. Lightly grease a baking sheet, or line with parchment. Whisk the dry ingredients in a bowl. Add the butter and work it into the dry ingredients until the mixture is unevenly crumbly; use your fingers, a pastry blender, or an electric mixer. Gently mix the blueberries with the dry ingredients. Stir together the eggs, yogurt, vanilla extract, lemon zest or oil, and almond extract. Add to the dry ingredients and stir very gently, just until combined. The dough will be quite moist, like cookie dough. Use a muffin scoop, jumbo cookie scoop, or 1/4-cup measure to scoop the dough onto the prepared sheet in scant 1/4-cupfuls, leaving about 2 between each. Brush each ball of dough with a bit of milk or cream, and sprinkle with coarse sparkling sugar. Bake the scones for 20 to 24 minutes, or until lightly browned and a cake tester or toothpick inserted into a scone comes out dry. Remove from the oven, and serve warm. To reheat, wrap loosely in aluminum foil, and bake in a preheated 350°F oven for about 8 to 10 minutes. Store scones, well wrapped, at room temperature for several days. Freeze for longer storage.

Nutrition