Whole-Grain Blueberry Lemon Scones recipe

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Ingredients

1 cup all-purpose flour
¾ cup whole wheat pastry flour
2 ½ teaspoons baking powder
¼ teaspoon salt
½ cup very cold unsalted butter, cut into 1/2-inch cubes
1 cup blueberries
2 teaspoons lemon zest
7 tablespoons heavy whipping cream, divided
¼ cup honey
1 egg

Nutrition Info

191.5 calories
carbohydrate: 20.5 g
cholesterol: 47.7 mg
fat: 11.5 g
fiber: 1.2 g
protein: 2.7 g
saturatedFat: 7 g
servingSize: -
sodium: 160.8 mg
sugar: 7.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

  2. Whisk 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.

  3. Whisk 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.

  4. Turn 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.

  5. Transfer rounds to the prepared baking sheet. Drizzle remaining 2 tablespoons heavy cream over the tops.

  6. Bake in the preheated oven until golden brown, 12 to 15 minutes.

Recipe Yield

12 scones

Recipe Note

Cream scones made with whole wheat pastry flour and honey.

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