Happy December 1st! I hope you all had a great Thanksgiving and weekend! Mine was packed with two delicious Thanksgiving meals and a crazy day of moving. One thing I most look forward to during the holidays is delicious backed goods. I mean who doesn't love waking up to a home filled with the aroma of freshly baked scones? I was lucky enough to be treated to blueberry scones last week, and was amazed to find out how delicious and easy they were to prepare! These scones are tender full of ripe berries that are fabulous paired with a cup of coffee and served hot!
- 2 C All-Purpose Flour
- 1/2 tsp Salt
- 1/4 C Granulated sugar
- 1 Tbsp baking powder
- 6 Tbsp cold butter, cut into pieces
- 1 C Fresh blueberries
- 2 Large eggs, beaten
- 1/4 C Greek vanilla yogurt
- 1 tsp vanilla extract
- 1 Tbsp Lemon zest, grated
- 1/2 tsp Almond extract
- 2 Tbsp coarse sugar, for sprinkling
Preheat the oven to 375°F. Lightly grease a baking sheet, or line with parchment. Whisk the dry ingredients in a bowl. Add the butter and work it into the dry ingredients till the mixture is unevenly crumbly; use your fingers, a pastry blender, or an electric mixer. Gently mix the blueberries with the dry ingredients.
Stir together the eggs, yogurt, vanilla extract, lemon zest, and almond extract. Add to the dry ingredients and stir very gently, just until combined. The dough will be quite moist, like cookie dough.
Using a rolling pill, roll the dough into a 10 by 7 inch rectangle, about 1-inch thick. Using a large knife or a pizza cutter, cut the rectangle in half lengthwise, then cut into 2 even pieces crosswise, making four rectangles. Then cut each each rectangle into two triangles, making 8 triangles. Brush each ball of dough with a bit of milk or cream, and sprinkle with coarse sugar.
Bake the scones for 20 to 24 minutes, or until lightly browned and a cake tester inserted into a scone comes out dry. Remove from the oven, and serve warm. To reheat, wrap loosely in aluminum foil, and bake in a preheated 350°F oven for about 8 to 10 minutes.