Featured Product: Nancy’s Organic Whole Milk Yogurt
- 1 ½ cups All Purpose Flour
- ¾ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ½ teaspoon Salt
- 2 tablespoons Unsalted Butter, cold and cubed
- ½ cup Nancy’s Organic Whole Milk Yogurt
- ¼ cup Maple syrup
- 2 tablespoons Milk
- 1 tablespoon Lemon Zest
- 1 teaspoon Vanilla Extract
- ¼ cup Fresh Blueberries
- 1 cups powdered sugar
- 3 tablespoons Fresh Lemon Juice
- 1 tablespoon Milk
Preheat the oven to 425 degrees and prepare a baking sheet with parchment paper.
In a mixing bowl, whisk together the flour, baking powder, and salt. Using a fork, cut the butter into the flour mixture until small uniform pieces form. In a separate bowl, combine the yogurt, maple syrup, 1 Tbsp. milk, and vanilla. Combine the wet and dry ingredients, and gently fold in the blueberries. Turn the dough onto the prepared baking sheet and form it into a disc shape, about one inch tall. Brush surface with the remaining milk. Using a chef’s knife, slice the shaped dough into 8 triangles and bake for 20-25 minutes, until just golden. Allow to cool slightly.
Make the glaze by whisking together the powdered sugar, lemon juice and milk. Drizzle over the scones before serving.