Whole-Grain Blueberry Lemon Scones

Cream scones made with whole wheat pastry flour and honey.



Step: 1

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

Step: 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.

Step: 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.

Step: 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.

Step: 5

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

Step: 6

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


Per Serving: 192 calories; protein 2.7g; carbohydrates 20.5g; fat 11.5g; cholesterol 47.7mg; sodium 160.8mg.

The best flavour of the flour can 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 dough flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as clear bread.

To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be done 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 timesaver , as you can start it yesterday , then finish it off the next day.

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