So tight, airy, and fluffy – these scones are delicious. The blueberries burst in your mouth surrounded by subtly lemony thyme dough. I really love this recipe – the yogurt keeps the insides moist, while the lemon brings a brightness to every bite, and then the thyme gives it that little something unexpected. I made these, went away for the night, came home, and my family had devoured all of them! It’s a perfect breakfast, dessert, or afternoon snack.

2 cups flour

1/3 cup sugar

2 teaspoons baking  powder

1/8 teaspoon salt

6 tablespoons butter (cold)

1 cup blueberries

1 lemon

2 teaspoons fresh thyme

½ cup vanilla yogurt

1 egg

1 ½ teaspoon vanilla extract

Topping – Extra milk and sugar

Preheat the oven to 400 degrees Fahrenheit.

In your food processor, add the flour, sugar, baking powder, and salt. Pulse a few times so everything is mixed together. Dice the cold butter and add to the food processor. Pulse 6-10 times, or until the mixture resembles a coarse cornmeal. Dump this mixture into a large bowl.

Add the blueberries and thyme to the large bowl, mix so thorough incorporated.

In a small bowl, put the vanilla yogurt, egg, and vanilla extra. Zest the lemon, and add the lemon zest to this bowl. Whisk everything together until smooth, about 1 minute. Add these wet ingredients to the other bowl and then mix to combine. The dough will be sticky!

Dump the dough onto a lightly floured flat surface. Knead gently for about 2 minutes, or until the dough comes together.

Roll the dough out to around an inch to an inch and a half thickness. Cut the dough like a pizza – in half lengthwise and widthwise until you have 8 triangles. Brush the tops of these triangles with milk and sprinkle liberally with sugar (I used about a teaspoon per slice).Put these slices onto a parchment paper lined baking sheet.

Bake in the preheated oven for 20-22 minutes, or until the tops are slightly golden and a toothpick inserted into the center comes out clean.

Allow to cool on a wire cooling rack.

Serve and enjoy!