For this early summer version, I just folded fresh blueberries right into the dough, then topped the scones with a puckery-sweet lemon glaze. Yogurt takes the place of heavy cream in my recipe, and the scones always come out fluffy and delicate – not at all like those dense hockey pucks sold in coffee shops. For extra-fluffy scones, it’s also important to chill the dough thoroughly before cutting the scones and then to handle them as little as possible as you transfer them to the baking sheet. You can make the dough in a food processor, or do it by hand with a pastry cutter. It’s up to you! I made them by hand for many years, but now I use the food processor since it’s so much faster. These scones don’t need any extra jam or butter – they’re perfect on their own, with a big mug of tea alongside.
2 1/3 cup (300g) unbleached all-purpose flour
1/4 cup (56g) granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
8 tablespoons (1 stick, 4 ounces) unsalted butter, cut into 1/2-inch cubes
3/4 cup (170g) whole milk Greek yogurt
1 large egg
1 (6 ounce) container fresh blueberries, picked over for stems, rinsed, and dried
For the glaze:
1 tablespoon lemon zest, from 1 medium lemon
2 tablespoons lemon juice, from 1 medium lemon
1 cup (120g) powdered sugar
Sprinkle the cubed butter over the flour mixture, and process the mixture in 1-second pulses until the butter is no longer visible and the mixture looks somewhat sandy. In another mixing bowl, whisk together the yogurt and egg until no streaks of egg yolk remain. Pour this mixture into the food processor with the flour and the butter. Run the food processor for about three seconds, just until all of the flour is absorbed and the dough begins to come away from the sides of the bowl. Wrap the disks of dough in plastic wrap and refrigerate for at least two hours, or up to 24 hours. Place the wedges an inch apart on the lined baking sheet. Try not to touch the sides or handle the scones too much as you transfer them since this can inhibit how much they rise in the oven. Bake the scones for 15 to 18 minutes, until they are lightly browned.
