Name This Dish! Blueberry Scones
- Level: Easy
- Yield: 8 blueberry scones
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 265
- Total Fat
- 9
- Saturated Fat
- 5
- Carbohydrates
- 41
- Dietary Fiber
- 3
- Sugar
- 17
- Protein
- 6
- Cholesterol
- 42
- Sodium
- 245
- Total: 1 hr 20 min (plus cooling)
- Active: 30 min
Ingredients
1 cup all-purpose flour, plus more for dusting
1 cup rye flour (preferably medium rye)
1/4 cup almond flour
2 tablespoons turbinado sugar, plus more for sprinkling
1 tablespoon baking powder
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cut into small pieces
1/2 teaspoon finely grated lemon zest
1 cup fresh blueberries
1/4 cup dried blueberries
3/4 cup plain whole-milk yogurt (not Greek), stirred
1 large egg
1/2 cup confectioners’ sugar
1 tablespoon unsweetened blueberry juice
Directions
- 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.
- 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.
- 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.
- 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.
- 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.