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Whole-Grain Blueberry Lemon Scones Recipe

Recipe by: nicole spiridakis

"Cream scones made with whole wheat pastry flour and honey."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook12 m
  • Ready In32 m
  • 1Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • 2Whisk all-purpose flour, whole wheat pastry flour, baking powder, and salt together in a large bowl. Rub in cubed butter with your fingers until mixture resembles coarse meal. Fold in blueberries and lemon zest.
  • 3Whisk 5 tablespoons heavy cream, honey, and egg together in a small bowl. Pour over the flour mixture; mix gently with your hands until dough just comes together.
  • 4Turn dough out onto a lightly floured work surface. Pat dough into a 6-inch round about 1 inch thick. Cut dough into 12 rounds using a round cutter.
  • 5Transfer rounds to the prepared baking sheet. Drizzle remaining 2 tablespoons heavy cream over the tops.
  • 6Bake in the preheated oven until golden brown, 12 to 15 minutes.
Footnotes
  • Cook's Notes:
  • Substitute spelt flour for the whole wheat pastry flour if desired.
  • If dough appears dry in step 3, add an extra tablespoon of cream.
Ingredients
  • 12 servings
  • 191 cals
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat pastry flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup very cold unsalted butter, cut into 1/2-inch cubes
  • 1 cup blueberries
  • 2 teaspoons lemon zest
  • 7 tablespoons heavy whipping cream, divided
  • 1/4 cup honey
  • 1 egg
Nutrition

Amount per serving ( 5 total)

  • Calories:
    191
    10%
  • Fat:
    11.5
    18%
  • Carbs:
    20.5
    7%
  • Protein:
    2.7
    5%
  • Cholesterol:
    48
    16%

Based on a 2,000 calorie diet

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