Description
An outside crust with a soft inside, these lemon and blueberry scones are the perfect match for a cinnamon crumble. Warm them up, grab some butter, jam, and tea and start relaxing.
Ingredients
Scale
Crumble Topping
- 1/4 cup King Arthur White Whole Wheat flour
- 2 tbsp brown sugar
- 2 1/2 tbsp butter
- 1/4 tsp cinnamon
Scones
- 2 cups King Arthur White Whole Wheat flour
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 6 tbsp cold unsalted butter, cut into pieces
- 1 cup fresh or frozen blueberries
- 2 large eggs, beaten
- 1/4 cup vanilla yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon grated lemon zest
- 1/2 teaspoon almond extract
Instructions
To make the crumble
- Combine all ingredients and work together with fingers, until course crumbs form.
- Set aside.
To make the scones
- Preheat the oven to 375°F.
- Lightly grease a baking sheet, or line with parchment.
- In a large bowl, whisk the flour, salt, sugar, and baking powder.
- 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.
- Fold in blueberries.
- In a small bowl, stir together the eggs, yogurt, vanilla extract, lemon zest, and almond extract.
- Add to the dry ingredients and stir very gently, just until combined.
- The dough will be quite moist, like cookie dough.
- Form dough into a ~8-9″ wide disc, ~1″ tall, adding 1-2 tbsp of flour if needed and place onto baking sheet.
- Using a large knife, cut into 8 triangles and gently space them apart about 1/2″.
- Sprinkle with crumble topping.
- 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.
- Category: Baking