📖 Recipe
Blueberry Scones with Almond and Lemon
This delicious, muffin-like drop scone recipe has lemon zest and almond extract, making a normal blueberry scone pop with extra flavor.
Servings: 12
Ingredients
- 1 ¾ - 2 cups flour (240 grams) (I used 1 cup regular and ¾ cup whole wheat)
- ¼ cup sugar (50 grams)
- 1 tablespoon baking powder
- ½ teaspoon table salt
- 6 tablespoons cold butter (cut into small pieces)
- zest of 1 lemon (or ¼ teaspoon lemon extract)
- 1 cup blueberries (1 small carton) (fresh is best, but frozen work ok too)
- 2 eggs
- ¼ cup yogurt (57 grams)
- 1 teaspoon vanilla
- ½ teaspoon almond extract
- 1 tablespoon milk (if needed if the dough is dry)
- 1 tablespoon sugar (for sprinkling on top)
Instructions
- Combine flour, sugar, baking powder, and salt. Use a pastry cutter (affiliate link) or two knives to cut the butter into the flour mixture. Stir in lemon zest (if using). Stir in blueberries.
- In a separate bowl, whisk together eggs, yogurt, vanilla, and almond extract (and lemon extract, if using). Pour mixture into the flour mixture and use a fork to gently stir the dough together. It should be wet, like cookie dough or muffin batter. Add more milk, 1 teaspoon at a time, until no dry bits remain, but be careful not to overmilk.
- Scoop scant ¼ cups onto a parchment or Silpat-lined baking sheet, placing them 2 inches apart. (I used a #40/ 1.5 tablespoon scoop and scooped two level scoops per scone.) You will need 2 baking sheets.
- Bake at 375F for 15-25 minutes, rotating the pans between racks halfway through baking. My scones baked for 18 minutes, but I could have done with a little less baking time. Serve warm. Store in an airtight container.
Notes
These scones turn out best if you weigh your flour, instead of scooping it. If you scoop, you run the chance of getting too much flour into your scones; you will need to add a little milk to the dough, or the scones will be dry. 240 grams of flour for me is 1 ¾ scoops.
Adapted from King Arthur Flour
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