Blueberry Almond Scones


2 C. all-purpose flour, plus more for working dough

1/4 C. granulated sugar, plus 1 tbsp for sprinkling tops of scones, if desired

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

4 tbsp unsalted butter, cold and cut into small pieces

1 cup chopped blueberries

1/4 c almonds, sliced

3/4 c vanilla Greek yogurt


Preheat oven to 425 degrees F and line a 9×13 baking sheet with a silpat or parchment paper. In a medium-sized bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Using a pastry cutter (or your fingers), mix butter pieces into dry ingredients until coarse, pea-sized pieces are formed.

Stir in blueberries, almonds, and then the yogurt until dough comes together. Do not over mix. Turn dough onto floured surface and gently work. Press dough into a circle 1 1/2 inches thick. Cut dough into 8 wedges. Brush with whipping cream. Sprinkle with turbinado sugar. Place on lined baking sheet and bake until edges begin to turn golden, 11-12 minutes.