Scones - Lemon-Blueberry Scones

By PamCallan

Ingredients

• SCONE
• 1 1/2 cups all-purpose flour
• 1 cup whole wheat flour
• 1/4 cup granulated or light brown sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup vanilla-flavored Greek yogurt
• 1 egg
• 1/4 cup butter, melted
• Juice and zest of one lemon (about 2 tbsp juice and 2 tsp zest)
• 1 cup fresh blueberries (look for smaller ones; better for scones)
• Milk for brushing tops of scones
• Glaze
• 1/2 cup confectioner’s sugar (icing sugar)
• 1 tbsp freshly squeezed lemon juice
• 1 tsp butter, melted
• 1/2 tsp grated lemon zest

Details

Servings 12
Adapted from janetandgreta.com

Preparation

Step 1

Preheat oven to 400°F. Lightly grease a large cookie sheet or line with parchment paper and set aside.

In a large bowl, mix together both flours until well blended. Remove ¼ cup flour blend to use for dusting work surface later. You will be left with 2 ¼ cups flour blend in bowl; to this add the sugar, baking powder, baking soda and salt. Mix well.

In a medium bowl, whisk together yogurt, egg, butter, lemon juice and zest. Pour wet ingredients into dry ingredients and mix using a wooden spoon until a soft dough forms. If dough is too stiff, add a couple tablespoons milk. If too sticky, add a bit more flour. Fold in blueberries, being careful not to squish them.

Turn dough out onto a lightly floured surface (use reserved flour mixture!). Divide dough in half and form each half into a ball. Place both dough balls on prepared cookie sheet. Pat each ball into a 1-inch-thick circle, about 6 to 7 inches in diameter. Using a large, sharp knife, cut each circle into 6 wedges, but do not separate them. Brush tops lightly with milk (helps with browning).

Bake scones for 16 to 18 minutes, until puffed up and golden. Transfer scones to a wire rack to cool slightly while you make the glaze:

GLAZE
Combine glaze ingredients in a small bowl and mix well until very smooth. Pull scones apart and drizzle glaze over them. (This is glaze, not icing, so don’t go crazy!) The glaze will firm up if the scones are left to sit for a few minutes, or you can eat them right away. Enjoy!

Makes 12 scones