Lazy spring Sundays call for wide open windows, pajamas ’til noon, a hot cup of tea and a warm scone. If waking up at dawn to make dough isn’t your idea of peaceful, make it the night before, wrap well in plastic, and refrigerate overnight.
2½ cups all-purpose flour, plus two additional tablespoons
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick cold butter
1/4 cup honey
1/2 cup full-fat Greek yogurt
2 tablespoons milk
1/2 cup frozen blueberries
Additional egg for egg wash
Preheat oven to 375°F.
In the bowl of a stand mixer, combine flour, sugar, baking powder, baking soda, and salt, and mix well. With a sharp knife, quickly dice butter and add to the dry ingredients (if the butter begins to warm, place in the freezer for a few minutes to firm back up). Mix on medium speed until it resembles coarse meal.
In a small bowl, whisk the egg until smooth, then whisk in honey, Greek yogurt, and milk. With the mixer running, slowly pour in the liquid until a smooth dough forms.
Toss the frozen blueberries with the additional flour to coat completely. Turn the dough out onto a lightly floured board or countertop, and pat out into a 1” thick rectangle. Spread the blueberries across and gently push them into the dough with your hands. Fold the dough into quarters and gently knead it two or three times until smooth. Divide dough in half and pat each into an 8” circle about ½” thick, then cut into six wedges.
Place scones at least 4” apart on two parchment-lined baking sheets and bake for about 15 minutes. Make an egg wash by whisking 2 tablespoons of water with an egg, brush on top of the scones, and return to the oven for 3 minutes until brown. Cool on wire rack for at least 15 minutes before serving.
Allison Robicelli is a James Beard-nominated writer, cookbook author, humorist, chef/owner of the highly-acclaimed Robicelli’s Bakery, occasional TV personality, raconteur, wife, mother, and all-around good time.