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Scones are best eaten hot, split in half and slathered with butter.
2 cups King Arthur Unbleached All-Purpose Flour or Round Table Pastry Flour
1/2 teaspoon salt
1/4 cup granulated sugar
1 tablespoon baking powder
6 tablespoons cold butter, cut into pieces
2 large eggs, beaten
1/3 cup vanilla yogurt
1/2 teaspoon vanilla extract
1 tablespoon grated lemon zest (or 1/4 teaspoon lemon oil)
1 cup blueberries, picked over and rinsed
2 tablespoons melted butter
2 tablespoons granulated sugar
Preheat the oven to 375°F. Sift the dry ingredients together in a bowl. Add the butter and rub it into the dry ingredients with your fingers.
Stir the eggs, yogurt, vanilla extract, and lemon zest or oil together. Add to the dry ingredients and stir just until combined. Stir in the blueberries. This dough is the consistency of a wet drop-cookie dough.
Liberally flour your counter and your hands. Take the dough out of the bowl and place it on the counter. Pat it into a 1-inch-thick rectangle. Cut into 10 triangular scones. Place on a well-greased cookie sheet.
Brush with melted butter and sprinkle with sugar. Bake for 20 minutes, or until lightly browned and a cake tester inserted into a scone comes out dry. Cool completely on a wire rack. Yield: Ten scones.
This recipe reprinted from King Arthur Flour's Baking Sheet, Vol. III, No. 7, End of Summer 1992.