These scones include fresh blueberries, which leak rivulets of purple-blue juice into the dough around them as they bake, making it hard to resist!
240g plain flour or 120g plain flour + 115g white wholewheat flour
1/2 tsp salt
50g granulated sugar
12g baking powder
85g cold butter, cut into peices
142g fresh bluberries
2 large eggs, beaten
60g plain yoghurt
1 tsp vanilla exract
Grated zest of 1 lemon
1/2 tsp almond extract
40g caster sugar, for sprinkling on top
Preheat oven to 190 deg celcuis. Lightly grease a baking sheet, or line with baking parchment.
Whisk the dry ingredients in a bowl. Add the butter and work it into the dry ingredients until the mixture is unevenly crumbly; use your fingers, or an electric mixer. Gently mix the blueberries with the dry ingredients.
Stir together eggs, yoghurt, vanilla exract, lemon zest, and almond extract. Add to the dry ingredients and stir very gently, just until combined. The dough will be quite moist, like cookie dough.
Using a 1/4 cup (32g) or large serving spoon, scoop the dough onto the prepared sheet in scant 1/4 cup full, leaving about 10cm between each. You’re aiming for 12 scones.
Brush each ball of dough with a bit of milk, and sprinkle with caster sugar.
Bake the scones for 20-24 minutes, or until lightly browned and a cake tester inserted into a scone ones out dry. Removed from the oven, and serve warm.
Store scones, well wrapped, at room temperature for several days. Can be frozen as well.