Four Clan Kitchen

What we eat everyday

Blueberry Yogurt Scones

Posted by fourclankitchen on April 25, 2011

If you try this scone recipe, you will throw away all others that you previously used and loved.  This is not hyperbole, seriously.  This is the one.  This recipe is adapted just slightly  from the bakery Tartine via Alexandra Cooks (see link here).  This (as written below) makes 12 giant sized scones,  I halved the recipe and cut it into 8 scones.  I froze half of them unbaked.  If they bake well, I will come back and report on how long etc.

Ingredients (for the full recipe):

4 3/4 cup all-purpose flour

1 tbs.  baking powder

3/4 tsp. baking soda

1/2 cup sugar

1/2 tsp salt

Zest of 1 lime

1 cup + 1 T. salted butter, very cold, cut into half inch pieces  (if you use unsalted butter, use 1 1/4 tsp. salt)

1 1/2 cups whole milk yogurt (the original recipe calls for the same amount of  butter milk)

2 cups blueberries (washed, drained and dried on a paper towel)
Topping: 3 tbs. butter+ sugar for sprinking  (regular granulated will do)

Method:
1. Preheat the oven to 400ºF. Use parchment paper to line a baking sheet if you like.

2. Combine  flour, baking powder and baking soda, sugar, salt and lemon zest in a food processor. Add the cubed butter into 1/2-inch cubes and scatter the cubes over the dry ingredients. Pulse until a pea sized clusters  form. Do not over process.
3. Remove from the food processor into a large bowl.  Add the yogurt/buttermilk along with the blueberries and mix gently with a wooden spoon or with your hands until the dough holds together.  This is a big and clumsy piece of dough, but it will all come out ok.
4.  Turn the dough out onto a dusted surface. If you’ve made the whole recipe, divide the dough into two. Using your hands, pat each portion into a circular disk about 1 1/2 inches thick.  Brush the top with melted butter. Sprinkle with sugar. Cut each disk into 8 wedges (the original instructions say 6, but 8 works just fine and the scones are still large).
5. Transfer the triangles to your baking sheet. Bake until the tops of the scones are lightly browned, about 22 to 25 minutes.

6. Remove from the oven and serve immediately.

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4 Responses to “Blueberry Yogurt Scones”

  1. Those look amazing. I like how you cook the triangles, more crust. I’ve always done it in one pan.

  2. Sharon Vann said

    Just made these & am now having one with coffee. Absolutely delicious. This will be my forever blueberry scone recipe 🙂

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