Blueberry Yogurt Scones

My grandparents came to visit a few days ago! They are my grandparents on my mom's side. And grandma brought dried blueberries! Yay! Where I live, there are no blueberries, and that's why I'm so excited. Anyways, they came last Sunday night. The next morning, we ate my bagels for breakfast. :)

And that afternoon, we ate my scones for dessert after lunch. Of course I made blueberry yogurt scones with the blueberries grandma had brought. I've made these scones a few times before actually, and they turned out delicious each time.

The scones are buttery, sweet but not too sweet, and crumbly. The blueberries and the yogurt add such a great taste to them. You might want to see the inside:

When my grandpa tasted these scones, he said they were delicious. The rest of the family did too. No more scone were left by the evening. This recipe yields 16 small scones.

BLUEBERRY YOGURT SCONES

Ingredients

-70g dried blueberries

-1 tsp. rum to marinate blueberries in (or 1 tsp lemon juice)

-270g all-purpose flour

-1/2 tbsp baking powder

-70g white sugar

-3 pinches salt

-110g cold! butter

-75ml milk

-80ml plain yogurt

-2 tbsp. milk for brushing the tops of scones.

Instructions

Before you start, line two baking pans with parchment paper.

1. In a really small bowl, add rum to the dried blueberries. Stir and let it rest for 30 min. The rum helps to bring out the juiciness and flavour of the blueberries.

2. Add the butter, flour, baking powder, sugar, and salt into a food processor and pulse it a few times until the mixture is mostly grinded with some pea-sized bits of butter in it.

3. Stir the yogurt with the milk in a cup. Add the yogurt and milk to the flour and butter mixture. Cut it in with a wooden spoon. When the dough starts to come together, add the blueberries and quickly gather the dough with your hands so that the butter does not melt.

4. If you need to, freeze the dough, wrapped in plastic wrap, for a few minutes so that the butter can firm up. Cold butter is crucial here for a crumbly texture. Preheat your oven at this point to 180 degrees Celsius.

5. Place the dough onto a floured surface. Divide the scone dough into two equal portions. Flatten both parts into round disks, about 1/2 inch to 1 inch thick. I really don't measure this though!

6. With a floured knife, divide each disk into 8 portions as you would divide pizza into triangular shapes.

7. Place the scones on your baking pans lined with parchment paper. Brush some milk on the surface of each.

8. Baked the scones in your preheated oven for 25 minutes. You might want to switch the positions of your pans during baking. Enjoy your scones!

Recipe adapted from a Korean cookbook named 진짜 기본 베이킹 책 by super recipes. http://www.super-recipe.co.kr/etc_06/etc_s4_01.php?inc=view&idx=130&tbname=notice

#blueberry