There's no need to wait until you have brunch plans to make these delicious scones, bursting with flavor from plump, juicy blueberries and a sweet, mild tang from fresh lemon zest. Each bite is light and tender, and a favorite treat at our house any time of day. You can serve them warm, straight from the oven or at room temperature. Leftovers may be kept in an air-tight container for a few days (if they last that long!) or if making ahead, wrap each individual scone tightly in plastic wrap, then store them in a Ziploc bag in the freezer, allowing them to come back to room temperature before serving.
INGREDIENTS
- 240 g Unbleached, All-Purpose Flour 2 Cups
- 50 g Granulated White Sugar ¼ C.
- 1 Tbsp. Baking Powder
- ½ tsp. Kosher Salt
- 1 C. Fresh Blueberries, rinsed and gently patted dry
- 1 Tbsp. Lemon Zest (from 1 large lemon)
- 75 g Full-Fat Vanilla Yogurt ⅓ C.
- 2 Large Eggs, beaten
- 2 tsp. Vanilla Extract
- 1 Stick Cold, Unsalted Butter, divided (6 tablespoon cut into small pieces, 2 Tbsp. melted)
- 1 Tbsp. Sparkling Sugar or granulated white sugar
INSTRUCTIONS
Step 1) Preheat your oven to 375℉ and gather your ingredients. Lightly spray a parchment lined baking sheet and set aside.
Step 2) In a large mixing bowl, whisk together the dry ingredients, starting with the flour, then adding in the granulated sugar, salt, and baking powder.
Step 3) Add the small pieces of butter into the dry ingredients. Using clean fingers, gently press the flour into the butter, until you have small, pebble size bits of butter throughout.
Step 4) Using a rubber spatula, gently begin to fold in the beaten eggs, vanilla, lemon zest and yogurt. Combine just until a rough dough is formed, being mindful not to overwork.
Step 5) Carefully incorporate the fresh blueberries into the dough, keeping the berries whole and intact.
Step 6) Place the dough onto a clean, lightly dusted work surface. Gently work the dough with clean, lightly floured hands and press to form a circle, approximately 6" in diameter, and about 1" thick.
Step 7) Using either a metal bench scraper or a large chef's knife, divide the dough into 12 wedges. The easiest way to do this is by cutting the circle in half vertically, then horizontally, creating 4 equal sections, then dividing each section into equal thirds. If you prefer larger scones, simply cut each quarter section in half, which will yield a total of 8.
Step 8) Move the scones to a parchment-lined baking sheet, spaced slightly apart. Brush the tops of each unbaked scone with the reserved melted butter and sprinkle generously with sparkling (or granulated) sugar.
Step 9) Bake scones for approximately 18-20 minutes, just until they are light and golden brown in color. When fully baked, remove the scones from the oven and allow them to cool slightly on a cooling rack. Scones may be served warm or at room temperature.
Fresh Lemon Blueberry Scones
Equipment
- Large Mixing Bowl
- Whisk
- Rubber Spatula
- Flexible Bench Scraper
- Sheet Pan
- Cooling Rack
- Parchment Paper
- Metal Bench Scraper or Large Chefs Knife
- Small Bowl
- Pastry Brush
- Cooking Spray, such as Pam
Ingredients
- 240 g Unbleached, All-Purpose Flour 2 Cups
- 50 g Granulated White Sugar ¼ C.
- 1 Tbsp. Baking Powder
- ½ tsp. Kosher Salt
- 1 C. Fresh Blueberries, rinsed and gently patted dry
- 1 Tbsp. Lemon Zest (about 1 large lemon)
- 75 g Full-Fat Vanilla Yogurt ⅓ C.
- 2 Lg Eggs, beaten
- 2 tsp. Vanilla Extract
- 1 Stick Cold, Unsalted Butter, divided, then cut into small pieces 6 Tbsp. slightly softened, 2 Tbsp. melted
- 1 Tbsp. Sparkling Sugar or granulated white sugar
Instructions
- Preheat your oven to 375℉ and gather your ingredients. Lightly spray a parchment lined baking sheet and set aside.
- In a large mixing bowl, whisk together the dry ingredients, starting with the flour, then adding in the granulated sugar, salt, and baking powder.
- Add the small pieces of butter into the dry ingredients. Using clean fingers, gently press the flour into the butter, until you have small, pebble size bits of butter throughout.
- Using a rubber spatula, gently begin to fold in the beaten eggs, vanilla, lemon zest and yogurt. Combine just until a rough dough is formed, being mindful not to overwork.
- Carefully incorporate the fresh blueberries into the dough, keeping the berries whole and intact.
- Place the dough onto a clean, lightly dusted work surface. Gently work the dough with clean, lightly floured hands and press to form a circle, approximately 6" in diameter, and about 1" thick.
- Using either a metal bench scraper or a large chef's knife, divide the dough into 12 wedges. The easiest way to do this is by cutting the circle in half vertically, then horizontally, creating 4 equal sections, then dividing each section into equal thirds. If you prefer larger scones, simply cut each quarter section in half, which will yield a total of 8.
- Move the scones to a parchment-lined baking sheet, spaced slightly apart. Brush the tops of each unbaked scone with the reserved melted butter and sprinkle generously with sparkling (or granulated) sugar.
- Bake scones for approximately 18-20 minutes, just until they are light and golden brown in color. When fully baked, remove the scones from the oven and allow to cool slightly on a cooling rack. Scones may be served warm or at room temperature.
