Chef Dani Lind’s Blueberry Whole Wheat Scones

An undeniable highlight of a recent retreat at Red Clover Ranch was Chef Dani Lind and her delicious cooking, made with fresh, locally sourced ingredients. Now, Lind is sharing a recipe with the Edible Chicago community, so you can bring a taste of the ranch to your own kitchen.

Preheat oven to 400 degrees.  

Whisk together flour, baking powder, sugar, & salt. 

Cut in cold butter. 

Stir in lemon zest & blueberries.

Gently mix in yogurt/buttermilk & gently knead in last bits of flour.  

Form into a disc about one inch deep.  Sprinkle w/ sugar.

Cut into 8 pieces. 

Place on baking sheet w/ parchment. Bake 15 min or until lightly browned.