Blueberry Lemon Scones

Summer may be over, but I collaborated with Wyman’s of Maine to bring you these delicious scones.

These soft and buttery scones are loaded with blueberries and bursting with a lemony glaze. It’s balanced with the addition of whole grains. Making them ideal for breakfast, brunch, or an afternoon snack. So, be sure to grab your favorite coffee, a cup of hot tea, or a glass of milk and enjoy this comforting treat to remember summer.

Ingredients:

1 cup whole white wheat flour

1 cup all-purpose flour + additional for dusting

2 1/2 tsp. baking powder

1/4 tsp. fine salt

1/2 tsp. cinnamon

1/2 cup granular sugar

Zest from 1 lemon (about 1 tsp.)

8 Tbsp. cold unsalted butter

1 cup frozen or fresh blueberries

1/4 cup 2% milk + additional for brushing scones

1/2 tsp. vanilla

1 egg

Optional:

Lightly sprinkle turbinado sugar (raw sugar) on top

Lemon glaze:

1/2 cup powdered sugar

1 Tbsp. lemon juice

1/8 tsp. vanilla

 Directions:

1. In a large mixing bowl, combine the two flours, baking powder, and salt. Use a whisk to combine and set aside.

2. In a small dish, combine the sugar and lemon zest. Using your fingers, rub the sugar and lemon zest together. Then, add mixture to the other dry ingredients and stir.

3. Using a knife, cut butter into small pieces and add them to the flour mixture. Combine using clean hands or a pastry cutter to cut the butter into the flour mixture until it resembles small crumbs.

4. In a separate bowl, measure blueberries and gently toss them with 2 Tbsp. of all-purpose flour. This helps to prevent the color from running into the dough.

5. In a liquid measuring cup whisk together the milk, vanilla, and an egg. Add to the flour mixture and stir together until almost moistened. Then gently mix in the blueberries.

6. Pour onto a cutting board dusted with flour. Make sure to flour your hands before touching the dough. Work the dough together into a ball as best as you can. If the dough is sticky, you can sprinkle additional flour on top. Using floured hands press the dough into an 8-inch disk. Then, using a sharp knife, cut into 12 wedges. Place the cutting board with the scones directly into the refrigerator for 15 minutes.

7. Preheat the oven to 375 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper.

8. Remove chilled scones and arrange them on the baking sheet, keeping them a few inches apart. Brush scones with milk and sprinkle with turbinado sugar (optional).

9. Place in a preheated oven and bake for 22-24 minutes or until the edges are golden brown. Remove from the oven and place them on a cooling rack. 

10. Once cooled, combine the ingredients to make the lemon glaze and drizzle over each scone. For easy clean up, place cooling rack over a large baking sheet lined with parchment paper and drizzle glaze over scones allowing glaze to drip onto the covered baking sheet. Scones can be kept at room temperature for 2-3 days, 5 days in the refrigerator, or 6 months in a freezer.

Photo credit: Valley Nutrition & Wellness, LLC/Jessica Clark, RD, LDN