BLUEBERRY YOGURT SCONES

These tender scones get craggy and crunchy all over under high heat while staying moist inside. The batter gets its richness from Greek yogurt, orange juice, and olive oil, which also keep these muffin-like scones tender.

makes about 2 dozen

no nuts

• 1¼ cups (188 g) whole wheat flour
• 1¼ cups (178 g) unbleached all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups (280 g) blueberries
• ⅔ cup (133 g) raw sugar, such as turbinado, plus more for sprinkling
• ½ cup (117 g) plain low-fat Greek yogurt
• ¼ cup (56 g) fresh orange juice
• ¼ cup (55 g) extra-virgin olive oil
• 1 cold large egg
• 1 teaspoon pure vanilla extract

1. Position a rack in the center of the oven and preheat to 425°F. Line two half sheet pans with parchment paper.

2. Whisk both flours, the baking powder, baking soda, and salt in a large bowl. Add the blueberries and toss until well coated. Whisk the sugar, yogurt, orange juice, oil, egg, and vanilla in a medium bowl until well blended. Make a well in the dry ingredients and pour in the wet ingredients. Gently fold just until incorporated and all traces of flour have disappeared.

3. Using a 3-tablespoon (2-inch) cookie scoop or a ¼-cup measure, drop the dough by scant ¼-cupfuls onto the prepared pans, spacing them 2 inches apart. Sprinkle sugar on the tops.

4. Bake one pan at a time until the scones are golden brown and cooked through, 15 to 20 minutes.

5. Slide the parchment paper with the scones onto wire racks to cool. Serve warm or at room temperature.

MAKE AHEAD

The scones are best the day they’re made but will keep at room temperature for up to 1 day or in the freezer for up to 3 weeks.