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5 from 1 vote

blueberry scones with crumble topping

Ingredients

for the crumble topping:

  • ¼ cup King Arthur White Whole Wheat flour
  • 2 tablespoon brown sugar
  • 2 ½ tablespoon butter
  • ¼ teaspoon cinnamon

for the scones:

  • 2 cups King Arthur White Whole Wheat flour
  • ½ teaspoon salt
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • 6 tablespoon cold unsalted butter cut into pieces
  • 1 cup fresh or frozen blueberries
  • 2 large eggs beaten
  • ¼ cup vanilla yogurt
  • 1 teaspoon vanilla extract
  • 1 tablespoon grated lemon zest
  • ½ teaspoon almond extract

Instructions

To make the crumble topping:

  • 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 tablespoon of flour if needed and place onto baking sheet.
  • Using a large knife, cut into 8 triangles and gently space them apart about ½".
  • 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.