Bluebery Scones…or whatever kind of scones you want

In the words of Ryan Atwood, brooding O.C. teenager man, these scones can be “whoever you want [them] to be.”  Seriously, these scones are super versatile and you can add whatever you desire or have on hand.  Crave some chocolate?  Add chocolate chunks and orange zest.  Breakfast your favorite meal?  Maybe try a bacon maple scone! Boom!  The possibilities!

Blueberry Scones
Adapted from Joy the Baker
Makes about 8 scones

1 1/2 cups all-purpose flour
2 Tbl granulated sugar
2 tsp lemon zest
2 1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
6 Tbl cold, unsalted butter, cubed
1 large egg yolk
3 Tbl plain yogurt
4 Tbl milk
1/2 cup blueberries
Preheat to 425 degrees.  Line a baking sheet with parchment paper and set aside.

In a large mixing bowl, sift together flour, sugar, lemon zest, baking powder, baking soda and salt.  Cut in butter until mixture resembles coarse meal.  In a measuring cup or a small bowl, whisk together egg yolk, yogurt and milk.  Add wet mixture to dry ingredients, combining just enough to make a soft, sticky dough.  Fold in blueberries.

On a floured surface, knead dough about 15 times.  It helps to flour your hands too.  Roll or pat out dough into a 1-inch thickness.  Cut scones into desired sizes or shapes.     Place on prepared baking sheet and bake at 425 degrees for about 12-15 minutes.

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