Good scones are so light and tasty…throw in some fresh blueberries and you have a terrific morning treat!

These scones are super easy to make, and you only have to scoop up the dough for baking, no shaping needed.

Just remember: scones are at their best right from the oven. They taste good the next day but they aren’t fluffy and light like they are when just baked. You can always “refresh” day-old scones by loosely wrapping in aluminum foil and reheating in a 350 degree oven for around 10 minutes.

Serve warm scones with lightly whipped cream and/or jam. Get yourself some fresh blueberries and bake up a batch of these scones today. Here is how you can make your own:

pic_1_extract

You can find the entire recipe here. Start by preheating the oven to 375 degrees. Line a baking sheet with parchment or Silpat. Set aside.

In a large bowl whisk together the flour, salt, granulated sugar and baking powder. Pour flour mixture into the bowl of a food processor and add the pieces of cold butter. Pulse the mixture a few times until it looks like small crumbs. Transfer back to bowl and mix in fresh blueberries. Set aside.

In a medium bowl, whisk together the eggs, vanilla yogurt, vanilla extract, lemon extract and almond extract. Add this mixture to the flour/blueberry mixture and gently stir until a dough comes together.

Using a 1/4 cup measure or ice cream scoop, scoop dough onto the prepared baking sheet leaving two inches between each scone.

I was able to bake four scones per baking sheet. Bake scones until lightly browned, around 19 minutes. Transfer to wire rack to cool slightly and serve warm with lightly whipped cream and jam.

Want more news, sent to your inbox every day? Then how about subscribing to our email newsletter? Here’s why we think you should. Come on, give it a try.

Please make sure your comment adheres to our comment policy. If it doesn't, it may be deleted. Repeat violations may cause us to revoke your commenting privileges. No one wants that!
  • Becca Klarin

    These look delicious!

  • Goodies! by anna

    Thanks Becca!