Blueberry Scones

About 10 scones

Rebecca

ingredients

2 cups unbleached all-purpose flour (white wheat flour also works - denser, but healthier)
1/2 teaspoon salt
1/4 cup sugar
1 tablespoon baking powder
6 tablespoons cold butter, cut into small pieces
2 large eggs, beaten
1/3 cup vanilla yogurt (can substitute sweetened condensed milk)
1/2 teaspoon vanilla
1 tablespoon grated lemon zest
1 cup blueberries, fresh or frozen
2 tablespoons melted butter plus 2 tablespoons sugar for glaze

1
Preheat oven to 375. Sift dry ingredients in bowl. Add butter; rub into dry ingredients with fingers. Stir eggs, yogurt, vanilla, and lemon zest together. Add to dry ingredients; stir till just combined. Stir in blueberries.
2
Flour parchment paper and hands. Place dough on paper. Pat into large circle; cut into 10 or so scones. Place on well-greased cookie sheet. Brush with melted butter; sprinkle with sugar. Bake for 20 minutes, till lightly browned, and fork inserted comes out dry. Cool on wire rack.

Source: Carrie Allen