Whole Wheat Blueberry Scones
 
Prep time
Cook time
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Surprisingly simple and oh so delicious, these Whole Wheat Blueberry Scones drizzled with a lemon glaze are perfection for breakfast, brunch or anytime really!
Author:
Serves: 8
Ingredients
For the Scones
  • 2 cups whole wheat flour, minus 2 Tbsp
  • 2 Tbsp corn starch
  • ⅓ cup sugar, or equivalent alternative sweetener of choice**
  • 1 tsp lemon zest
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1 cup frozen blueberries
  • 1 stick (8 Tbsp) butter, frozen
  • ½ cup sour cream
  • 1 large egg
For the Lemon Glaze
  • 3 Tbsp butter
  • 2 Tbsp milk
  • 1-2 tsp of lemon zest
  • 1 tbsp lemon juice
  • ⅔ cup of powdered sugar, or equivalent alternative sweetener**
Instructions
  1. Preheat the oven to 400 degrees F. Line a cookie sheet with parchment paper and set aside.
  2. Combine the flour, corn starch, sugar / sweetener, lemon zest, baking powder, baking soda and salt in a large mixing bowl.
  3. Using a box grater's largest holes, grate the frozen butter directly into the mixing bowl. When you get to the end, chop up the remainder and add to the bowl. Working quickly with your fingertips, combine the butter and flour mixture until it resembles a course corn meal. Then add the frozen blueberries and toss to coat in the flour.
  4. Mix the sour cream and egg in a small bowl until completely combined and creamy. Pour into the flour mixture and use a spoon to combine until the mixture starts to come together in large clumps. Then start mixing by hand, gently pressing the mixture into the sides of the bowl until it comes together -- it may not seem like enough liquid, but it'll come together!
  5. Once the dough comes together, it'll still be pretty loose but it'll hold it's shape. Turn it out onto a floured countertop, and shape into a 7-inch disk about ¾ to 1 inch high. Using a sharp knife, cut into eight wedges. Place each wedge onto the parchment-lined baking sheet, a little bit apart -- the scones will rise slightly in the oven. Top with a little extra sugar if you'd like.
  6. Bake on the middle rack for 16 minutes, until starting to brown. Remove from the oven and set aside while you prepare the lemon glaze.
  7. Set a small saucepan with about an inch of water to boil. Place a mixing bowl into the saucepan, one large enough that the bottom does not touch the water. Melt the butter and then stir in the milk, lemon juice, and 1 tsp of lemon zest. Once combined, add the sugar / sweetener and whisk until completely combined and smooth. Taste to see if you'd like it to be a bit more lemony -- add an extra tsp of lemon zest if desired! Drizzle over the scones and serve warm or room temperature.
Notes
I used Truvia baking blend for this recipe today with great results, following the conversion guidelines on the package. If you'd prefer to use honey or maple syrup as an alternative sweetener, reduce the volume by a tablespoon and also reduce the sour cream by a tablespoon.
Recipe by Another Root at http://www.anotherroot.com/whole-wheat-blueberry-scones/