Whole Wheat Lemon Blueberry Scones

Flaky, nutty, and glazed: the Wonderful® Seedless Lemons scone worth baking this weekend.

Difficulty: Easy — The technique is straightforward, but keeping your ingredients cold and your hands light is the key to a truly flaky result.

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes (plus optional 15-minute chill)

Difficulty:

Easy

Serves:

Yield:

Makes 8 scones

Overview

Fresh blueberries, bright lemon zest, and a pourable lemon glaze come together in a scone that’s tender inside and golden outside. Wonderful Seedless Lemons make the zesting fast and the glaze effortless, with no straining required.

Ingredients

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

Instructions

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

Optional Tips

Keep everything cold. Cold butter, cold cream, cold egg, and cold blueberries. Room-temperature ingredients are the single fastest way to a dense, flat scone.
Resist the urge to mix. Over-mixing is the most common scone mistake. Fold minimally, pat gently, and stop as soon as the dough holds together.
Toss fresh blueberries in flour. Coat fresh blueberries in one teaspoon of flour before adding to the dough to reduce bleeding. Frozen blueberries (unthawed) bleed far less and work beautifully.
Respect the whole wheat ratio. More than 50 percent whole wheat makes scones heavy and dense. This 50/50 blend is the sweet spot.
Chill the cut scones before baking. Fifteen minutes in the refrigerator gives the butter time to re-firm, which produces sharper edges, a better rise, and a more defined crumb.
Glaze only when cool. Drizzling glaze on warm scones melts it into a puddle rather than a coating. Wait until the scones are at room temperature.
Refresh day-old scones. Scones are best the day they’re baked, but a five-minute warm in a 300°F oven the next morning brings them back.

Variations

Classic Lemon Blueberry Scones. Replace the whole wheat flour with all-purpose flour for a more traditional, soft, and tender crumb. The lemon and blueberry flavors remain the star.
Lemon Poppy Seed Scones. Omit the blueberries, add two tablespoons of poppy seeds to the dry ingredients, and increase the lemon zest to two tablespoons for an intensely lemon-forward scone.
Lemon Cranberry Scones. Replace the blueberries with one cup of dried cranberries. Rehydrate the cranberries in warm water for 10 minutes, drain well, and pat dry before folding in.
Lemon Raspberry Scones. Swap the blueberries for fresh raspberries, and handle the dough with extra care. Raspberries are more fragile than blueberries and will break apart with too much folding.
Lemon Cream Scones. For an ultra-tender Devon cream tea-style scone, replace the cold butter entirely with ½ cup of cold heavy cream. The texture is richer and more delicate, with less flakiness and more melt-in-your-mouth softness.

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