Ingredients

• 2 cups of flour
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1 tbs baking powder
• 6 tbs cold butter cut into pieces
• 2 large eggs, beaten
• 1/3 cup yogurt, plain or flavored (vanilla is good)
• 1/2 teaspoon vanilla extract
• 1 tablespoon lemon zest or 1/4 teaspoon of oil
• 1 cup blueberries rinsed

Topping

• 2 tbs butter, melted
• 2 tbs sugar

Instructions

1. Preheat the oven to 375°F. Mix flour and other dry ingredients in a bowl. Use your fingers to work the cold butter into the dry ingredients.

3. Stir the eggs, yogurt, vanilla extract, and lemon zest or oil together, stir until combined. Add the blueberries. This dough is the consistency of a wet drop-cookie dough.

4. Flour your counter and your hands well, take the dough out of the bowl and place it on the counter. 

5. Pat it into a 1" thick rectangle. Cut into 10 triangular scones. Place on a well-greased or parchment-lined baking sheet.

6. Brush the scones with melted butter, and sprinkle with sugar. Bake for 20 minutes, or until lightly browned or when a toothpick or cake tester inserted into a scone comes out dry. Cool completely on a rack.

Scones are best enjoyed fresh from the oven, or within several hours of baking. If you have leftovers, store them well wrapped, at room temperature for a day or two or freeze for longer storage.

Recipe from King Arthur Flour

Scone Baking Guide