Blueberry Scones

© 2020 Cathy White
© 2020 Cathy White

Mise En Place:

2 Cups Unbleached All Purpose Flour

1/3 cup of Sugar

1/2 teaspoon Salt

1 tablespoon of Baking Powder


1 cup Blueberries Fresh or Frozen

(Wild Maine is recommended if frozen. Thaw early, sprinkle with ½ cup to sweet. Drain in a storage container – to make blueberry syrup. )


2 Eggs (beaten)

1/3 Yogurt (Plain or Vanilla)

*Avoid Greek Yogurt For this recipe 1 teaspoon Vanilla Extract

½ teaspoon Almond Extract  1 tablespoon Lemon Zest


2 tablespoons of Coarse Sparkling Sugar (Preferably Sparkling Sugar)

Directions:

Preheat oven to 375 – line cookie with parchment paper or lightly grease

For Convection Oven – reduce 25 – 50 degrees. 

Whisk dry ingredients. Add butter to dry mixture using fingers, dough cutter or mixer combine until dough is crumbly.

Gently fold in blueberries and lightly stir to keep blueberries whole. 

Stir eggs, yogurt, vanilla extract, almond extract and lemon zest. Add liquid mixture into dry ingredients. Stir until just combined (Do not over mix).

Use a medium ice cream or muffin scoop and place on parchment leaving 2 inches between each measure.

Brush with milk or cream and top with sparkling sugar

Bake until lightly browned avg* 20 – 25 as ovens vary.

Use a toothpick to check  for doneness.