Blueberry Scones
Scrumptious blueberry scones. Tender and light with great flavor and texture. If freezing, divide and freeze the scones before baking.
  • 2 cups (8.5 oz.) all purpose flour or white whole wheat
  • ½ tsp. salt
  • ¼ cup (1.75 ounces) sugar
  • 1 Tb. baking powder
  • 6 Tb. (3 oz.) cold butter, cut into pieces (or 3 Tb. cold butter and 3 Tb. plain Greek yogurt)
  • 1 cups (5 oz.) fresh blueberries
  • 2 eggs, beaten
  • ¼ cup yogurt
  • 1 tsp. vanilla extract
  • 1 Tb. grated lemon zest (or lemon juice powder)
  • 1 Tb. milk
  • 2 Tb. coarse or regular sugar for spinkling
  1. Preheat oven to 375 degrees.
  2. In a great big bowl, whisk together the flour, salt, sugar and baking powder.
  3. Add the butter (or butter/ Greek yogurt) and cut that into the flour mixture with two knives, your fingers, or a pastry cutter. It should look like small crumbs.
  4. Gently fold in the blueberries.
  5. In a medium bowl, whisk together the eggs, yogurt, vanilla and lemon zest. Fold this gently into the flour mixture. Do NOT overmix. Fold until it just comes together.
  6. Here, you can now use a large scoop like for muffins to scoop 12 scones onto a baking sheet. Or, you can make them in a scone pan. Or, form a large circle of dough and cut them up into 8 large scones like a pizza. My dough circle was about 1"-1.5" high.
  7. Brush a little milk onto the scone. Sprinkle with the 2 Tb. of sugar. Bake 20-22 minutes. The scone will be light brown like in the photo.
  8. These are tasty soon after they are made. Or follow the freezing notes in the summary to freeze scones and have them ready to bake in the morning. Just add another 5 minutes or so to the baking time to bake frozen scones.
For icing: if you want a drizzle of icing, mix together about ¼ cup of powdered sugar and just enough lemon juice to make the icing as thick or thin as you like. I aim for the consistence of honey or a little thicker.

Recipe from King Arthur Flour
Recipe by Whisk Together at