Ingredients
- 2 cups flour
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 tablespoon baking powder
- 6 tablespoons butter, cold, cut into pieces
- 2 large eggs, beaten
- 1/3 cup Greek yogurt
- 1/2 teaspoon vanilla
- 1 tablespoon lemon zest
- 1 cup fresh blueberries, rinsed
Topping:
- 2 tablespoons butter, melted
- 1 tablespoon turbinado sugar
Directions
- Preheat the oven to 375
- Whisk the dry ingredients together in a bowl
- Use your fingers to work the cold butter into the dry ingredients (or pulse in a food processor)
- Stir the eggs, yogurt, vanilla, and lemon zest together
- Add the wet ingredients to the dry ingredients and stir just until combined
- Stir in the blueberries
- Liberally flour your counter and your hands
- Take the dough out of the bowl and place it on the counter
- Pat it into a 1″ thick rectangle and cut into 10 triangular scones
- Place on a well-greased or parchment-lined baking sheet
- Brush the scones with melted butter and sprinkle with turbinado sugar
- Bake for 20 minutes, or until lightly browned and a toothpick or cake tester inserted into a scone comes out dry
- Cool completely on a rack
Recipe slightly adapted from King Arthur.