What could be better on a dewy summer's morning than lifting the lid on your dutch oven to these shimmering, blueberry scones? This recipe from the King Arthur site makes light and lemony scones that are just busting with blueberries. It's simple in that you don't have to roll or knead the dough, just drop it into your well oiled oven with an ice cream scoop or large spoon. If you substitute plain yogurt like I did for the vanilla flavor, add an extra tablespoon of sugar. Also, I did not have any almond extract in the cupboard but they were equally delicious without it. After I plopped them in the oven I brushed them with cream and sprinkled them with sugar. In my 10 inch camp oven they baked for exactly 20 minutes with 10 coals in a circle around the bottom and with the lid completely covered with coals. Like biscuits they need that initial blast of heat to help them rise. The recipe makes 12 scones but 8 larger ones fit perfectly in my 10 inch oven. You're bound to have a great day if you pour yourself a cup of coffee, curl up with the paper and indulge yourself in a basketful of these warm and tender scones.
2 cups all purpose flour
1/2 teaspoon salt
1/4 cup granulated sugar
1 tablespoon baking powder
6 tablespoons cold butter, cut into pieces
1 cup fresh blueberries
2 large eggs, beaten
1/4 cup vanilla yogurt
1 teaspoon vanilla extract
1 tablespoon grated lemon zest
1/2 teaspoon almond extract
2 tablespoons coarse sugar, for sprinkling on top
Lightly oil or spray a 10 or 12 inch dutch oven.
Whisk the dry ingredients in a bowl. 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. Gently mix the blueberries with the dry ingredients.
Whisk 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.
Use a scoop or large spoon to drop the dough into the prepared oven. Brush each ball of dough with a bit of milk or cream and sprinkle with sugar.
Bake at 375 degrees for 20-24 minutes or until cake tester inserted into a scone comes out dry. Remove from oven and serve warm. Makes 8-12 scones.
|Drop scoops of wet batter into well oiled oven|