Whole Wheat Lemon Blueberry Scones

Recipe Developed by The Culinary Institute of America.

  • Prep Time



  • Total Time



  • Servings




  • ¾ cup all-purpose flour, sifted
  • 1¾ cup fine whole wheat flour, sifted
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup granulated sugar
  • 2 Wonderful Seedless Lemons, zested and juiced, reserving 2 tablespoons of juice for icing
  • ¼ cup unsalted butter, chilled, cut into ½" cubes
  • 1¼ cup heavy cream, chilled
  • 1 large egg, with yolk and egg white separated
  • Flour for dusting
  • Cream for brushing
  • ¼ cup coarse turbinado sugar
  • 1½ cup powdered sugar
  • ½ cup dried blueberries


  1. Preheat oven to 400°F.
  2. In a bowl, combine the flours, baking powder, baking soda, salt, granulated sugar, dried blueberries, and lemon zest. Whisk until incorporated.
  3. Using your fingers, a pastry cutter, or a fork, add the butter cubes into the dry ingredients and mix until coarse and crumbly.
  4. Place the lemon juice, heavy cream, and egg yolk in a bowl, and lightly beat with a fork.
  5. Add the cream mixture to the dry ingredients, and gently mix until a cohesive dough forms. Do not over mix.
  6. On a lightly floured surface, press the dough with your hands or roll with a rolling pin into a rectangle, about 1" thick x 8" long x 6" wide.
  7. Cut the dough into 6 squares, and cut each square in half into triangles.
  8. Place triangles on a parchment-lined sheet pan. Brush each scone with cream and sprinkle with turbinado sugar.
  9. Bake 14 to 16 minutes until golden brown.
  10. While the scones are baking, whisk 2 tablespoons lemon juice, powdered sugar, and egg white together in a small bowl to form the icing.
  11. Remove the scones, cool on a wire rack, and drizzle with the icing.

In This Recipe

Wonderful® Seedless Lemons

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