Blueberry Lemon Scones -

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Blueberry Lemon Scones

Tender, buttery, and flaky these blueberry lemon scones are packed with juicy berries and bright lemon zest, plus whole wheat flour.

Prep Time5

Cook Time30

Resting time1

Total Time1 35

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: scones

Calories: 275kcal

In a large bowl, whisk together the 1 ½ cups whole wheat flour, ½ cup almond flour , ½ teaspoon fine sea salt, ½ cup granulated sugar, and 1 tablespoon baking powder. Work in the 6 tablespoons unsalted butter with your hands until crumbles form.
In a small bowl, whisk together the 2 large eggs, ⅓ cup plain yogurt, and 1 lemon zest. Add this mixture to the dry ingredients and stir just until combined. Gently tir in the 1 cup blueberries. The dough will be very wet. To make it more workable, place the bowl of dough in the fridge for about 20-30 minutes.
When the dough has firmed up a bit, place a piece of parchment on the counter, sprinkle it with oat flour, then take the dough out of the bowl and place it on the paper. Pat it into a 1" thick circle and cut into it 8 triangular scones. Place on the prepared baking sheet, then place the baking sheet in the freezer for 30 minutes.
Preheat the oven to 375°F. Bake for 20 minutes, or until lightly browned and a toothpick or cake tester inserted into a scone comes out dry. Cool completely on a rack.

Freeze the dough first: Don't skip the step of placing the dough in the freezer. This allows the butter to chill, and will result in those ultra-flaky layers.
Use all-purpose flour: Don't have whole wheat flour? No problem. Just use regular all-purpose flour.
Switch up the sugar: Try maple syrup, brown sugar, or coconut sugar for a different flavor note.
Add nuts: For a little crunch, fold in ¼ cup of chopped walnuts or pecans along with the blueberries.
Try other berries: Use this recipe as a base and make raspberry or blackberry scones.
Make a glaze: For extra lemony goodness, whisk 1 cup of sifted powdered sugar with the juice of ½ a lemon and drizzle it over the baked scones.
Do ahead: Make and form the dough, then place it in an airtight container or cover a baking sheet tightly with plastic, and store in the fridge for up to 24 hours before baking.