While we haven't had much of a summer this year due to all the rain we've been getting, it has been a very good year for berries. I've been making jams like a crazy woman, starting with gooseberries, moving on to red currants and blackberries and throwing in a few jars of apricot.
Our blueberries have been amazing. We have 8 bushes and they have been giving us bowl after bowl of sweet berries. We've been eating them like candy and so there is rarely enough at any given time to actually make blueberry jam. When we aren't popping them into our mouths, they end up in/on pancakes and french toast, in salads or in scones.
This recipe is a summer version of one I like to make during winter, and I can see these also being very good with raspberries or other berries. There may even be a version with pears and cinnamon coming this fall! These scones aren't very sweet, so feel free to add more sugar to your liking or drizzle with a lemon glaze. The fact that they aren't too sweet make them perfect for breakfast.
- 2 tsp baking powder
- 1/2 tsp baking soda
- 55 g cold butter
- 300 g plain Greek yogurt
- 50 g sugar
- 1/2 tsp vanilla extract
- 150 g fresh blueberries
- 50 g pecans, coarsely chopped
- zest of one lemon
Preheat oven to 220°C. Using a food processor, quickly pulse the flour, baking powder, baking soda and butter until the butter is pea-sized. Put the flour mixture into a large bowl. Add the remaining ingredients and quickly stir together until just combined. Don't over mix!
Flour a work surface and scoop the dough out of the bowl onto the surface. Lightly knead the dough and form into a disk. Either cut the dough into 6-8 wedges or using a cookie cutter, cut out rounds. Place the scones on a baking sheet covered with parchment paper and bake in the oven for 10-15, until light brown. Cool on a baking rack before serving.