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Blueberry Scones

Preheat oven to 425 degrees F (220 degrees C). In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Cut the butter into small, 1/4 inch cubes. Add to the dry ingredients and cut butter into the mixture using a pastry cutter, your fingers, or your friend's fingers until it is a coarse mixture. Mix in yogurt followed by blueberries. At this point, you should be able to. . .

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Servings: 8

Prep Time: 00:30

Cook Time: 00:15

Main Ingredients

2 cups all purpose flour (plus more for dusting)

1/4 cup sugar

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

4 tbsp cold unsalted butter

3/4 cup greek yogurt

1 cup blueberries

1 - 2 tbsp coarse sugar crystals (or regular sugar)

milk as needed

Preparation

1Preheat oven to 425 degrees F (220 degrees C).

2In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

3Cut the butter into small, 1/4 inch cubes. Add to the dry ingredients and cut butter into the mixture using a pastry cutter, your fingers, or your friend's fingers until it is a coarse mixture.

4Mix in yogurt followed by blueberries. At this point, you should be able to form a ball out of the dough. If not, add milk tablespoon by tablespoon until you can.

5Prepare a work surface dusted with flour. Pull the dough out of your bowl and move it to the floured work surface. Fold dough over to knead 3-4 turns.

6Shape in to 1 inch thick square and cut into 8 rectangular wedges.

7Place wedges on parchment lined baking sheet and sprinkle with sugar crystals (or regular sugar) and bake for 12-15 minutes. Allow to cool before serving.

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