Yoghurt & Blueberry Scones

📝 Ingredients

• 250 g plain flour (+ 10 g for the work surface)
• 1 sachet baking powder (11 g)
• 30 g caster sugar + 1 pinch of salt
• 40 g very cold unsalted butter
• 150 g natural yoghurt
• 1 egg
• 120 g frozen blueberries
• ½ lemon (for the zest)
• 400 g plain skyr (to serve)
• 4 tsp honey (to serve)

🍴 Utensils

• Mixing bowl
• Fork
• Baking sheet + parchment paper
• Knife
• Pastry brush
• Fine grater

📖 Steps

1. Preheat the oven to 200 °C and line the baking tray with baking paper. Leave the blueberries in the freezer until the last minute: once thawed, they would turn the whole dough purple.
2. In the bowl, mix the flour, baking powder, sugar, salt and the finely grated zest of the half lemon. Add the cold butter, cut into small cubes.
3. Rub the butter into the flour with your fingertips for 2 to 3 min, rolling it between your thumbs, until the mixture looks like coarse sand with no lumps bigger than a pea. Work quickly so the butter doesn't melt.
4. Beat the egg in a small bowl and set aside 1 tbsp for glazing. Mix the rest with the yoghurt, pour it into the flour mixture and stir with a fork just until the dough forms a rough ball: don't knead it, or the scones will be tough.
5. Add the still-frozen blueberries and work them in by folding the dough over on itself 3 or 4 times. If it sticks too much to your fingers, flour them lightly.
6. On the floured work surface, shape the dough into a disc 18 cm in diameter and 2.5 cm thick. Cut it into 8 triangles with a floured knife and space them 3 cm apart on the tray.
7. Brush the tops with the reserved egg and bake for 18 to 20 min, until the scones are well risen and golden; a knife inserted in the centre should come out with no raw dough. Leave them to cool on the oven rack.
8. Keep them overnight in an airtight container at room temperature. In the morning, warm them for 5 min in the oven at 160 °C (or 20 s in the microwave) and serve 2 scones per person with 100 g skyr and 1 tsp honey.