In my previous post about our trip to Spooner Berries Farm, I went with my friend Bailey. After we filled our baskets she suggested making blueberry scones and I was like DUH. It was mayhem with two toddlers running around trying to get into everything, but we followed her tried & true recipe and they turned out simply delicious.
Recipe adapted from here:
2 cups flour
1/2 teaspoon salt
1/4 cup granulated sugar
1 tablespoon baking powder
6 tablespoons cold butter, cut into pieces
1 cup fresh blueberries
2 large cage-free eggs, beaten
1/4 cup plain greek yogurt
1 teaspoon vanilla extract
1 tablespoon lemon zest
1/2 teaspoon almond extract
powdered sugar, cream cheese, milk (for glaze) mix whatever amounts until desired consistency. refrigerate until use.
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 until 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, and lemon zest
Add to the dry ingredients and stir very gently, just until combined. The dough will be quite moist, like cookie dough.
Sprinkle flour on countertop and shape dough into an even circle. Cut into small triangles. Arrange on baking sheet.
Bake the scones for 20 to 24 minutes, or until lightly browned and a cake tester or toothpick inserted into a scone comes out dry.
Remove from the oven, top with glaze, and serve warm.
To reheat, wrap loosely in aluminum foil, and bake in a preheated 350°F oven for about 8 to 10 minutes.
Store scones, well wrapped, at room temperature for several days. Freeze for longer storage.