2 cups All-Purpose Flour
1/2 teaspoon salt
1/4 cup granulated sugar
1 tablespoon baking powder
6 tablespoons cold butter, cut into pieces
1 cup frozen mixed berries
2 large eggs, beaten
1/4 cup vanilla yogurt (I added about 2 more Tablespoons)
1 teaspoon vanilla extract
1 tablespoon grated lemon zest
1/2 teaspoon almond extract
2 tablespoons coarse sugar, for sprinkling on top
Preheat the oven to 375°F. Lightly grease a baking sheet, or line with parchment.
the dry ingredients in a bowl. Add the butter and work it into the dry
ingredients till the mixture is unevenly crumbly; use your fingers, a
pastry blender, or an electric mixer. Gently mix the blueberries with
the dry ingredients.
Stir together the eggs, yogurt, vanilla
extract, lemon zest or oil, and almond extract. Add to the dry
ingredients and stir very gently, just until combined. The dough will
be quite moist, like cookie dough.
Use a muffin scoop, jumbo
cookie scoop, or 1/4-cup measure to scoop the dough onto the prepared
sheet in scant 1/4-cupfuls, leaving about 2" between each. Brush each
ball of dough with a bit of milk or cream, and sprinkle with coarse
Bake the scones for 20 to 24 minutes, or until lightly
browned and a cake tester inserted into a scone comes out dry. Remove
from the oven, and serve warm. To reheat, wrap loosely in aluminum
foil, and bake in a preheated 350°F oven for about 8 to 10 minutes.
Yield: 12 scones