Tender blueberry scones flavored with lemon zest and vanilla, finished with melted butter and a crunchy sugar topping. Best served warm.
Lemon Blueberry Scones
Tender blueberry scones flavored with lemon zest and vanilla, finished with melted butter and a crunchy sugar topping. Best served warm.
Ingredients
Scones
- 2 cups all-purpose flour 240g; or use 2 cups (212g) pastry flour
- 1/2 teaspoon table salt
- 1/4 cup granulated sugar 50g
- 1 tablespoon baking powder 12g
- 6 tablespoons butter 85g, cold and cut into pieces
- 2 large eggs beaten
- 1/3 cup yogurt 74g, plain or flavored
- 1/2 teaspoon vanilla extract
- 1 tablespoon lemon zest or substitute 1/4 teaspoon lemon oil
- 1 cup blueberries 170g; or 1 cup (184g) blueberry baking bits
Topping
- 2 tablespoons butter 28g, melted
- 2 tablespoons coarse sparkling sugar or granulated sugar 28g
Instructions
Scones
- Heat the oven to 375°F. Line a baking sheet with parchment paper or grease it lightly.
- Whisk together the flour, salt, sugar, and baking powder. Work the cold butter into the dry ingredients until the mixture is irregularly crumbly.
- In a separate bowl, combine the beaten eggs, yogurt, vanilla, and lemon zest. Stir this mixture into the dry ingredients just until a soft, scoopable dough forms, then gently fold in the blueberries.
- For wedges, turn the dough onto a generously floured surface, pat it into a rectangle about 1 inch thick, and cut into 10 triangles. For round scones, portion scant 1/4-cup scoops directly onto the baking sheet. Leave about 2 inches between scones.
- Brush the tops with melted butter and sprinkle with sugar.
- Bake for 18 to 22 minutes, until lightly browned and a toothpick inserted in the center comes out dry. Cool briefly on a rack and serve warm.
Notes
These scones are best the day they are baked. Keep leftovers well wrapped at room temperature for about a day, or freeze for longer storage.
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Source: King Arthur Baking
Category: Uncategorized