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.
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.
Per Serving: 355 calories; protein 6.9g; carbohydrates 46.1g; fat 16.7g; cholesterol 87.5mg; sodium 407.4mg.
The best flavour of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which not always getting bigger as well as clear bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.