Blueberry Scones
Created by Judeka on July 17, 2013
- Servings: 12
- Prep Time: 25m
- Cook Time: 16-18m
- Recipe #10137
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1/4 cup granulated sugar (white)
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Greek yogurt (vanilla-flavored)
- 1 large egg
- 1/4 cup butter, melted
- 1 lemon, juiced (about 2 tbsp juice and 2 tsp zest)
- 1 cup fresh blueberries
- Light cream (or milk, for tops of scones)
How to Make
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Step 1: Preheat oven to 400°F.
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Step 2: Lightly grease a large cookie sheet or line with parchment paper and set aside.
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Step 3: In a large bowl, mix together both flours until well blended. Remove 1/4 cup white flour blend to use for dusting work surface later (you will be left with 2 1/4 cups flour blend in bowl). To the 2 1/4 cup flour add the sugar, baking powder, baking soda and salt. Mix well.
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Step 4: In a medium bowl, whisk together yogurt, egg, melted butter, lemon juice and zest. Pour wet ingredients into dry ingredients and mix using a wooden spoon until a soft dough forms. If dough is too stiff, add a couple tablespoons milk. If too sticky, add a bit more flour.
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Step 5: Gently fold in blueberries, being careful not to squish them.
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Step 6: Turn dough out onto a lightly floured surface (use reserved 1/4 cup white flour mixture).
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Step 7: Divide dough in half and form each half into a ball.
How to Make
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Step 8: Place both dough balls on prepared cookie sheet. Pat each ball into a 1-inch-thick circle (about 6 to 7 inches in diameter). Using a large, sharp knife, cut each circle into 6 wedges, but do not separate them. Brush tops lightly with light cream or milk (this helps with browning).
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Step 9: Bake 16 to 18 minutes, until puffed up and golden.
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Step 10: Transfer scones to a wire rack to cool slightly.
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Step 11: Best when served warm.