Cream scones made with whole wheat pastry flour and honey.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
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.
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.
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.
Transfer rounds to the prepared baking sheet. Drizzle remaining 2 tablespoons heavy cream over the tops.
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.