Description
Definitely not your traditional scone! These scones have a bit of whole wheat flour, a bit of Greek yogurt, a touch of cardamom and ginger–and a nice lemon-blueberry flavor that gets amped up by the addition of a blueberry glaze.
Ingredients
- 1 ¼ cups whole wheat flour
- 1 cup all-purpose flour
- ¼ cup white sugar
- 2 ½ teaspoons baking powder
- 1 teaspoon ground cardamom
- 1 teaspoon lemon zest
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- ½ cup unsalted butter, frozen
- ½ cup whole-milk Greek yogurt
- 3 tablespoons heavy cream
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup frozen blueberries, unthawed
- 1 egg
- 1 teaspoon water
- ¼ cup frozen blueberries, thawed
- ⅔ cup confectioners’ sugar
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
- Combine whole wheat flour
- all-purpose flour
- sugar
- baking powder
- cardamom
- lemon zest
- baking soda
- salt
- and ginger in a large bowl. Grate in frozen butter using a box grater and toss until mixture resembles coarse crumbs.
- Mix yogurt
- cream
- egg
- and vanilla extract together in a small bowl. Add to the flour mixture to form a crumbly dough
- stirring just until no dry clumps of flour remain. Stir in unthawed blueberries.
- Pour crumbly dough onto the parchment-lined baking sheet. Press dough together firmly until it forms a cohesive 8-inch circle. Flatten top to ensure the circle is even. Cut into 8 triangular pieces. Arrange the pieces 1 inch apart on the same parchment-lined pan.
- Whisk egg and water together in a small bowl for the egg wash. Gently brush over the top of each scone.
- Bake scones in the preheated oven until tops are golden brown
- 20 to 25 minutes. Let cool completely
- about 30 minutes.
- Use the back of a wooden spoon to press thawed blueberries through a fine-mesh strainer into a medium bowl to extract 2 or 3 tablespoons of juice. Discards skins and seeds. Whisk confectioners’ sugar and lemon juice into the blueberry juice until smooth. Drizzle blueberry glaze over cooled scones.
Prep Time: 40 mins
Cook Time: 20 mins
Total Time: 1 hr 30 mins
Servings: 8