RECIPE: Innkeeper-Approved™ BEST Blueberry Scones - New England Innkeeper

Name: RECIPE: Innkeeper-Approved™ BEST Blueberry Scones - New England Innkeeper
Ingredients: 1 1/2 Cups Fresh Blueberries ((285 grams)); 8 Tablespoons unsalted butter ((frozen and shredded using the large holes on a box grater)); 1/2 Cup Whole Milk ((120 grams)); 1/2 Cup Cabot Whole Milk Greek Yogurt ((114 grams)); 2 Cups King Arthur Unbleached All Purpose Flour ((280 grams)); 1/2 Cup Sugar ((100 grams)); 2 Teaspoons Baking Powder ((9.6 grams)); 1/4 Teaspoon Baking Soda ((1.2 grams)); 1/2 Teaspoon Morton Table Salt ((3 grams)); 1 Teaspoon Grated Lemon Zest; 2 Tablespoons Unsalted Butter ((melted for brushing on tops of uncooked scones)); 1 Tablespoon Coarse Turbinado Sugar ((for sprinkling))

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If you're looking for the absolute BEST Innkeeper-Approved™ Blueberry Scones recipe, you've come to the right place! Are you dreaming of baking the type of dreamy scone that's bursting with...

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Ingredients

1 1/2 Cups Fresh Blueberries ((285 grams))
8 Tablespoons unsalted butter ((frozen and shredded using the large holes on a box grater))
1/2 Cup Whole Milk ((120 grams))
1/2 Cup Cabot Whole Milk Greek Yogurt ((114 grams))
2 Cups King Arthur Unbleached All Purpose Flour ((280 grams))
1/2 Cup Sugar ((100 grams))
2 Teaspoons Baking Powder ((9.6 grams))
1/4 Teaspoon Baking Soda ((1.2 grams))
1/2 Teaspoon Morton Table Salt ((3 grams))
1 Teaspoon Grated Lemon Zest
2 Tablespoons Unsalted Butter ((melted for brushing on tops of uncooked scones))
1 Tablespoon Coarse Turbinado Sugar ((for sprinkling))