Lemon-Blueberry Scones with Blueberry Glaze

Definitely not your traditional scone! These scones have a bit of whole wheat flour, a bit of Greek yogurt, a touch of cardamom and ginger--and a nice lemon-blueberry flavor that gets amped up by the addition of a blueberry glaze.

• Preparation Time: 40 mins
• Cooking Time: 20 mins
• Total Time: 60 mins
• Calories: 355 Calories

Ingredients

• 1 egg
• ½ teaspoon salt
• 1 cup all-purpose flour
• 2 teaspoons vanilla extract
• ½ teaspoon baking soda
• ¼ cup white sugar
• ¼ teaspoon ground ginger
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 2 ½ teaspoons baking powder
• 1 teaspoon water
• 1 teaspoon ground cardamom
• ⅔ cup confectioners' sugar
• 3 tablespoons heavy cream
• 1 ¼ cups whole wheat flour
• ½ cup unsalted butter, frozen
• ¼ cup frozen blueberries, thawed
• ½ cup whole-milk Greek yogurt
• 1 cup frozen blueberries, unthawed

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Whisk egg and water together in a small bowl for the egg wash. Gently brush over the top of each scone.

Step 6

Bake scones in the preheated oven until tops are golden brown, 20 to 25 minutes. Let cool completely, about 30 minutes.

Step 7

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.