Recipe courtesy of Melissa Gaman for Food Network Kitchen

Name This Dish! Blueberry Scones

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  • Level: Easy
  • Total: 1 hr 20 min (plus cooling)
  • Active: 30 min
  • Yield: 8 blueberry scones
These scones are a celebration of blueberries. A little almond and rye flour in the batter adds a deep nutty and slightly savory flavor to keep the sweetness in check and lets the berries shine through.



  1. Preheat the oven to 425˚ F. Line a rimmed baking sheet with parchment paper. Whisk the three flours, turbinado sugar, baking powder and salt in a large bowl. Add the butter and lemon zest and work the butter into the flour with your fingers until it is in pea-size pieces. Add the fresh and dried blueberries and toss well.
  2. Make a well in the center of the flour mixture. Whisk the yogurt and egg in a small bowl, then pour into the well. Stir with a fork until all the flour is moistened, then knead with your hands until the dough comes together.
  3. Turn out the dough onto a floured surface and pat into a 7-inch round. Cut into 8 wedges; arrange 1 to 2 inches apart on the baking sheet. Sprinkle with turbinado sugar.
  4. Bake the scones until they puff up and are set and golden, about 25 minutes. Let cool 5 minutes on the pan, then transfer to a rack to cool completely.
  5. Whisk the confectioners’ sugar and blueberry juice in a small bowl until thick and smooth. Drizzle over the scones. Let stand until the glaze sets, about 20 minutes.