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Lead editor and food writer Posie Brien joins us to discuss The King Arthur Baking Company’s All-Purpose Baker’s Companion. She'll also take calls from listeners about pandemic baking. Brien spearheaded the first revision of this book in nearly 20 years, which features updated recipes and a fresh design.

Fresh Blueberry Scones

10 scones

These tender, moist scones—studded with juicy blueberries—are wonderful when eaten hot, split in half, and slathered with butter. With a more delicate crumb, they’re less sturdy than other scones and best enjoyed right from the oven, although they do freeze well.

Scones

2 cups (240g) unbleached all-​purpose flour

½ teaspoon salt

¼ cup (50g) sugar

1 tablespoon (12g) baking powder

6 tablespoons (¾ stick, 85g) unsalted butter, cold, cut into pieces

2 large eggs

1/3 cup (74g) plain yogurt

½ teaspoon vanilla extract

1 tablespoon (6g) lemon zest or ¼ teaspoon lemon oil

1 cup (170g) blueberries

Topping

2 tablespoons (28g) butter, melted

2 tablespoons (25g) sugar

Preheat the oven to 375°F.

Whisk the dry ingredients together in a bowl. Use your fingers to work the cold butter into the dry ingredients.

Stir the eggs, yogurt, vanilla, and lemon zest or oil together. Add to the dry ingredients and stir just until combined. Stir in the blueberries. This dough is the consistency of a wet drop-​cookie dough.

Liberally flour your counter and your hands. Take the dough out of the bowl and place it on the counter. Pat it into a 1̋ thick rectangle. Cut into 10 scones. Place on a well-​greased or parchment-​lined baking sheet.

Brush the scones with melted butter, and sprinkle with sugar. Bake for 20 minutes, or until lightly browned and a cake tester or toothpick inserted into a scone comes out dry. Cool completely on a rack.

Scones are best enjoyed fresh from the oven, or within several hours of baking.

Nutrition information per serving:  1 scone, 80g

220 cal | 11g fat | 5g protein | 19g complex carbohydrates | 10g sugar | 1g dietary fiber | 60mg cholesterol | 260mg sodium

Excerpted from The King Arthur Baking Company’s All-Purpose Baker’s Companion: Revised and Updated. Copyright © 2021, 2003 by The King Arthur Baking Company, Inc. Reproduced by permission of The Countryman Press, a Division of W.W. Norton & Company. All rights reserved.