Blueberry Scones
"These tender scones feature fresh blueberries, which leak rivulets of purple-blue juice into the dough around them as they bake, making for an especially enticing presentation. Use wild (lowbush) blueberries if you can find them; they?re much smaller than cultivated (highbush) blueberries, and distribute themselves more readily throughout the scone dough. Follow our step-by-step photos for making these scones at ?our blog, Flourish. ?..."
INGREDIENTS
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2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour; or 1 cup all-purpose flour + 1 cup Organic White Whole Wheat Flour
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1/2 teaspoon salt
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1/4 cup (1 3/4 ounces) granulated sugar
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1 tablespoon baking powder
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6 tablespoons (3 ounces) cold butter, cut into pieces
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1 cup (about 5 ounces, about half a pint) fresh blueberries
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2 large eggs, beaten
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1/4 cup (2 ounces) vanilla yogurt
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1 teaspoon vanilla extract
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1 tablespoon grated lemon zest (or 1/4 teaspoon lemon oil)
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1/2 teaspoon almond extract
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2 tablespoons coarse sugar, for sprinkling on top
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