2 1/4 cups All Purpose Flour
3 tbsp sugar (I used 2 tbsp fructose crystals)
1 tbsp baking powder
1/2 tsp salt
117g chilled butter
1 cup fresh blueberries
1. Combine the egg, yogurt and milk in a small bowl, whisk to combine. Set aside.
2. Place the flour, sugar, baking powder, and salt in the food processor. Pulse to combine (or mix with a whisk in a large bowl). Add the cubes of butter and pulse several times, until the butter pieces are all smaller than pea-sized (or cut the butter into the flour with a pastry cutter or two knives). Transfer the mixture to a large bowl.
3. Add the berries to the flour mixture and toss to coat. Add the wet ingredients and fold them into the dry ingredients, mixing just until the dough comes together.
4. Preheat the oven to 220c. Line a baking sheet with parchment paper or a silicone mat.
5. Turn the dough out onto a well-floured work surface and pat it into a flat disk about ½-inch thick. Cut the scones with a 2 1/4 inches cutter.
6. Place the scones on the baking sheet and sprinkle sugar on top. Bake until slightly browned on top, about 15 minutes. Remove the baking sheet from the oven and let the scones cool on the sheet for a few minutes before transferring to a wire rack. The scones are best served when still slightly warm.