Whole Wheat Lemon Blueberry Scones
These delicious little things are a variation of my basic scone recipe. If you like the sound of these, you may want to try my Peach and Candied Ginger Scones from which they’re derived. Blueberry and lemon is a classic combination, perfect for the warmer weather heading our way with the coming of Spring. Using whole wheat gives it a healthful twist, making the devouring of 2 or 3 at a time relatively guilt-free!
Here’s what you’ll need for this simple recipe:
- 2.5 cups whole wheat flour
- 1/4 cup sugar
- 3 tsp baking powder
- 1/4 tsp salt
- zest of 2-3 lemons
- 1/2 cup Earth Balance, room temperature
- 1/2 cup water
- 1/3 cup blueberries, rinsed and patted dry. If you use frozen blueberries, rinse them free of excess juice and get them as dry as you can.
Preheat the oven to 425 degrees and line a baking sheet with parchment.
In a large bowl, mix the flour, sugar, baking powder, salt and lemon zest. Add the Earth Balance, cutting it into the dry mixture until it resembles coarse crumbs. Add the water and mix well. Finally, fold in the blueberries. I use my hands for this last step in order to be more gentle with the folding process. If you crush the blueberries too much, they’ll add too much moisture to the scone batter.
Next, you can either turn the dough onto a floured surface, form it into a ball, flatten the ball and then slice it into wedges or you can do as I do and shape them by hand into mini scones. I shape them into rounded triangle wedges and I like the unique look of each one being slightly different.
Place the scones onto the parchment-lined baking sheet and bake for 13 minutes or until the tops are turning slightly golden.