Scones...the lovechild of a muffin and a biscuit. I love a good scone. They make me feel fancy (I don't need your judgement!) and are great for breakfast and snacking. I especially love blueberry lemon scones. The blueberries offer sweetness that balances out the tartness of the lemon in a magical way. Pair these scones with butter or honey and your favorite beverage and sit back and relax...because it's going to be a good day.
Yields between 18-22 scones...depending on your cutter size (I used a 3 inch circle cutter) and dough rolling.
- 3 cups white whole wheat flour
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 2 tablespoons baking powder
- 1 1/2 teaspoons kosher salt
- 2-3 tablespoons lemon zest
- 3 sticks cold unsalted butter, diced
- 5 eggs, lightly beaten
- 1 cup cold heavy cream
- 2 cups dried blueberries
- 1 egg, beaten with 2 tablespoons milk or water, for egg wash
- 1/2 cup powdered sugar, plus 2 tablespoons
- 4 teaspoons fresh lemon juice
- Turbinado sugar for sprinkling
- Preheat oven to 400 F.
- Using an electric mixer with a paddle attachment, mix white whole wheat and all-purpose flour with granulated sugar, baking powder, salt, and lemon zest. If you do not have white whole wheat flour, you can substitute all-purpose for the same amount.
- Add cold butter and mix at the lowest seed until the butter is pea-sized.
- In a separate bowl, combine eggs and heavy cream. Using low speed, slowly pour mixture into the flour and butter mixture. Mix until just combined. It will be lumpy. Add dried blueberries and mix until evenly distributed.
- Dump dough onto a well-floured surface and knead into a ball. Flour a rolling pin (and your hands!) and roll the dough out to about 3/4 inch thick. Make sure your surface is well-floured, otherwise your dough will stick and that is frowned upon.
- Cut out your scones! I used a 3 inch diameter circle cutter, but you may use another size if you want or another shape. Whatever twirls your beanie. When you've cut out all your scones, knead remaining dough into a ball and start the process over until you have no more dough left.
- Place scones on a baking sheet lined with parchment paper. Brush tops with the egg wash and sprinkle with turbinado sugar. Bake for 18-20 minutes, until tops are browned and scones are firm to the touch.
- Let scones cool for at least 20 minutes then whisk together powdered sugar and lemon juice, making a glaze. Drizzle over scones and enjoy!