Scones are one of those baked goods that seems like it would be REALLY hard to make because we’ve all had terrible ones that look like bricks and taste worse. But, purchased a ton of frozen blueberries a month ago and our normal fare is getting boring, so I thought I’d try an easy recipe I’d found.
I didn’t have everything the recipe required, as we don’t have any lemons to zest, which I think would have added a bit of favor. I also nixed the butter and sugar topping of the original recipe, because ain’t nobody got time for that. But, the scones are firm (but not too hard) on the outside and soft and lovely on the inside. These aren’t incredibly sweet, which I think would make them a great partner to a lemon curd, so I’ll be using this recipe now because it’s easy and in the future because it’s delicious.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 tablespoon baking powder
- 3/8 cup (6 tablespoons) cold butter, cut into pieces
- 2 large eggs, beaten
- 1/3 cup yogurt, plain or vanilla
- 1/2 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup (170g) blueberries (fresh or frozen), picked over and rinsed
Instructions
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Preheat the oven to 375°F.
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Whisk the dry ingredients together in a bowl. Use your fingers to work the cold butter into the dry ingredients.
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Stir the eggs, yogurt, vanilla extract, and lemon zest together. Add to the dry ingredients and stir just until combined. Gently stir in the blueberries.
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Liberally flour your counter and your hands. Take the dough out of the bowl and place it on the counter. Pat it into a 1" thick rectangle. Cut into triangles -- I found it easy to cut down the middle, then create 6 squares, and cut those squares on the diagonal. Place on a parchment-lined baking sheet.
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Bake for 15 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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Scones are best enjoyed fresh from the oven, or within several hours of baking.
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If you do have leftovers: store them, well wrapped, at room temperature for a day or so; freeze for longer storage.
