It’s time for another recipe post! Today we are making whole-grain blueberry lemon scones. We are going to use only the best ingredients, like honey, almond flour, and whole wheat pastry flour. This is a great breakfast or brunch idea that will leave everyone feeling satisfied without leaving them sluggish. We hope you enjoy this recipe as much as we do!
The wonderful thing about these scones is that they are made with wholesome ingredients but still taste sweet and delicious. The almond flour gives it a nice crunchy texture while the blueberries give it a tart flavor burst. And of course there’s the lemon zest which kicks up the flavor even more! With all these flavors combined together you can’t go wrong with these
prep: 20 mins, cook: 12 mins, total: 32 mins, Servings: 12, Yield: 12 scones
¼ teaspoon salt
¾ cup whole wheat pastry flour
1 cup all-purpose flour
7 tablespoons heavy whipping cream, divided
½ cup very cold unsalted butter, cut into 1/2-inch cubes
1 cup blueberries
2 ½ teaspoons baking powder
¼ cup honey
2 teaspoons lemon zest
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Whisk all-purpose flour, whole wheat pastry flour, baking powder, and salt together in a large bowl. Rub in cubed butter with your fingers until mixture resembles coarse meal. Fold in blueberries and lemon zest.
Whisk 5 tablespoons heavy cream, honey, and egg together in a small bowl. Pour over the flour mixture; mix gently with your hands until dough just comes together.
Turn dough out onto a lightly floured work surface. Pat dough into a 6-inch round about 1 inch thick. Cut dough into 12 rounds using a round cutter.
Transfer rounds to the prepared baking sheet. Drizzle remaining 2 tablespoons heavy cream over the tops.
Bake in the preheated oven until golden brown, 12 to 15 minutes.
Per Serving: 192 calories; protein 2.7g; carbohydrates 20.5g; fat 11.5g; cholesterol 47.7mg; sodium 160.8mg.