***Dry Prep

All Purpose Flour, 9.3 oz

Brown Sugar,  1.6 oz

Baking Powder, .25 oz

Baking Soda, .13 oz

Salt, .15 oz

Butter, Frozen and Cubed (or grated),  2.6 oz



Yogurt , Cold,  7 oz

Vanilla, ¼ teaspoon

Lemon Zest, ½ oz

Oats, ½ Cup + 2 T for topping 

Wild Blueberries, Frozen, 3.4 oz

Turbinado Sugar, 1 ½ T for topping


  1. Pour yogurt, zest, vanilla in mixing bowl.
  2. Add dry prep, then pour oats on top, mix slightly with hand. Mix with the hook until mixture is starting to come together.
  3. Add all blueberries and mix until just incorporated.
  4. Using a ½ cup measuring cup, loosely scoop the dough and drop into mounds onto a baking sheet, which you have lined with parchment paper and sprayed with cooking spray.  Space scones 3 inches apart. 
  5. Top with extra oats and Turbinado
  6. Bake at 365 degrees for 17-19 minutes. They should have golden brown edges, and a stick inserted in the center of the scones should come out clean when done.
  7. Remove from oven and transfer the scones to a wire rack to cool slightly before