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Ingredients
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1 ¼ cups whole wheat flour
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1 cup all-purpose flour
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¼ cup white sugar
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2 ½ teaspoons baking powder
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1 teaspoon ground cardamom
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1 teaspoon lemon zest
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½ teaspoon baking soda
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½ teaspoon salt
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¼ teaspoon ground ginger
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½ cup unsalted butter, frozen
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½ cup whole-milk Greek yogurt
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3 tablespoons heavy cream
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1 egg
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2 teaspoons vanilla extract
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1 cup frozen blueberries, unthawed
Egg Wash:
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1 egg
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1 teaspoon water
Glaze:
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¼ cup frozen blueberries, thawed
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⅔ cup confectioners' sugar
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1 tablespoon lemon juice
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
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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.
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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.
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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.
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Whisk egg and water together in a small bowl for the egg wash. Gently brush over the top of each scone.
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Bake scones in the preheated oven until tops are golden brown, 20 to 25 minutes. Let cool completely, about 30 minutes.
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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.
Nutrition Facts (per serving)
355 | Calories |
17g | Fat |
46g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 355 | |
% Daily Value * | |
Total Fat 17g | 21% |
Saturated Fat 10g | 49% |
Cholesterol 88mg | 29% |
Sodium 407mg | 18% |
Total Carbohydrate 46g | 17% |
Dietary Fiber 3g | 12% |
Total Sugars 19g | |
Protein 7g | 14% |
Vitamin C 1mg | 1% |
Calcium 110mg | 8% |
Iron 2mg | 11% |
Potassium 134mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.