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Lemony blueberry scones melt in your mouth -- without a lot of work

Recipe: Blueberry lemon scones made with yogurt

Freshly baked scones
Blueberry lemon scones are a delicious treat
for brunch or a coffee break.
(Photos: Debbie Arrington)

Scones are like buttery biscuits with less work. Kneading or over-stirring makes tough, chewy scones instead of a treat that melts in your mouth.

Using a food processor to cut the butter and lemon zest into the dry ingredients creates a finely textured crumb with tiny bits of lemon flavor in every bite. Blueberries (fresh or frozen, defrosted) add bursts of juicy flavor.

Treat this sticky dough gently to keep it tender. That includes when folding in the blueberries.

Blueberry lemon scones

Makes 8 servings


2 cups all-purpose flour

1 teaspoon salt

1 tablespoon baking powder

2 tablespoons white sugar

2 tablespoons lemon zest, finely grated

6 tablespoons butter, cut into 6 pieces

2 eggs

¾ cup plain yogurt

1 cup blueberries

Flour for dusting

Scone dough patted out on floured board
Pat flour-dusted dough into an 8-inch round.

For egg wash:

1 egg

1 tablespoon water

3 tablespoons Demerara or white sugar


Preheat oven to 450 degrees F.

In a food processor, mix together flour, salt, baking powder, sugar and lemon zest; pulse to combine.

Add butter; pulse until butter is combined with dry ingredients; about 20 pulses. Set aside.

In a large bowl, beat 2 eggs. Add yogurt and combine with a few quick strokes. Add dry ingredients, mixing just until combined to form a sticky dough. Gently fold in blueberries.

Put dough on lightly floured board. With floured hands, gently pat dough into an 8-inch round about 1 inch thick. With a floured knife, cut round into 8 wedges.

Transfer wedges onto baking sheet lined with parchment paper.

Make egg wash. Beat remaining egg together with 1 tablespoon water. With a pastry brush, brush egg wash over top of wedges. Sprinkle Demerara or white sugar over egg wash.

Baked scones
Serve the baked scones warm.

Bake scones in a 450-degree oven until golden brown, about 12 to 15 minutes.

Remove from oven. Let cool for 5 minutes on baking sheet, then transfer to a rack. Let cool for 10 more minutes, then serve.

Serve warm.


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Garden Checklist for week of July 7

Take care of garden chores early in the morning, concentrating on watering. We’re still in survival mode until this heat wave breaks.

* Keep your vegetable garden watered, mulched and weeded. Water before 8 a.m. to conserve moisture.

* Prevent sunburn; provide temporary shade for tomatoes, peppers, eggplant, melons, squash and other crops with “sensitive” skin.

* Hold off on feeding plants until temperatures cool back down to “normal” range. That means daytime highs in the low to mid 90s.

* Don’t let tomatoes wilt or dry out completely. Give tomatoes a deep watering two to three times a week. Harvest vegetables promptly to encourage plants to produce more.

* Squash especially tends to grow rapidly in hot weather. Keep an eye on zucchini.

* Some weeds thrive in hot weather. Whack them before they go to seed.

* Pinch back chrysanthemums for bushy plants and more flowers in September.

* Harvest tomatoes, squash, peppers and eggplant. Prompt picking will help keep plants producing.

* Remove spent flowers from roses, daylilies and other bloomers as they finish flowering.

* Pinch off blooms from basil so the plant will grow more leaves.

* Cut back lavender after flowering to promote a second bloom.

* One good thing about hot days: Most lawns stop growing when temperatures top 95 degrees. Keep mower blades set on high.

* Once the weather cools down a little, it’s not too late to add a splash of color. Plant petunias, snapdragons, zinnias and marigolds.

* After the heat wave, plant corn, pumpkins, radishes, winter squash and sunflowers. Make sure the seeds stay hydrated.

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