2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup granulated sugar
1 tablespoon granulated sugar
6 tablespoons cold butter, cut into pieces
1 cup fresh blueberries, (I always use frozen)
2 large eggs, beaten
1/4 cup vanilla yogurt (I've used plain Greek)
1 teaspoon vanilla extract
1 tablespoon grated lemon zest or lemon oil
1/2 teaspoon almond extract
2 tablespoons coarse sugar, for sprinkling on top
1. Preheat the oven to 375 degrees and lightly grease a baking sheet or line with parchment paper. Whisk the dry ingredients in a bowl. Add the butter and work it into the dry ingredients until the mixture is unevenly crumbly. Gently mix the blueberries with the dry ingredients.
2. Stir together the eggs, yogurt, vanilla extract, lemon zest and almond extract. Add to the dry ingredients and stir very gently, just until combined. Dough will be moist like cookie dough.
3. Use a muffin scoop, jumbo cookie scoop or 1/4 cup measure to scoop the dough onto the prepared sheet, leaving about 2 inches between each. Brush each ball of dough with a bit of milk or cream and sprinkle with coarse sugar.
4. Bake the scones for 20-24 minutes or until lightly browned and a cake tester or toothpick inserted comes out clean. Remove from the oven and serve warm.
Try these, you won't be disappointed!