My family and I recently visited Blueberry Haven Farms located just outside of Auburn, AL and picked like mad hatters. We ended up with 2 1/2
gallons of this beautiful fruit. This of course does not include the 1/2 gallon that was devoured along the picking route…one must keep up ones strength while exerting all that energy you know! This is a recipe that I came up with to celebrate the deliciousness of this fine berry! Note that you may choose to use a heavier sugared glaze than this recipe denotes. It’s all a preferred taste. We have used a glaze of lemon infused honey for a topping in lieu of the sugar as well. Its quite yummy!
Lemon Yogurt Blueberry Scones
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- Zest of one lemon (zest of orange is just as great!)
- 5 tablespoons unsalted butter, cubed, cold (I freeze mine for 1/2 hour before)
- 1/2 cup of cream or 1/2 & 1/2
- 1/2 cup yogurt (Greek is wonderful)
- 1 tsp. vanilla
- 1 cup blueberries, fresh or frozen
EGG WASH & SUGAR:
- 1 Egg
- 1 T. cream or milk
Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
In a large bowl sift together the flour, baking powder, salt, sugar, and lemon/orange zest. Add the cubes of cold butter, cutting in using a pastry cutter or fork until the mixture is grainy.
In a small bowl, stir together the yogurt, cream and vanilla until combined. Add this to the flour mixture and mix until the mixture just starts to come together. Do not overmix. Gently fold in the blueberries. Form into a ball and then use your hands to flatten the mixture into a circle about 1 to 1 1/2 inches thick. Using a pizza cutter or knife, slice the flattened mixture into triangles (like you would a pizza) and place on a parchment paper lined pan.
Create an egg wash by whisking egg and milk together. Brush over the top of each scone. Sprinkle with sugar.
Bake until golden, about 15-20 minutes. Transfer to a wire rack to cool.