This makes 4 scones.

Equipment

  • 1 Bowls
  • Pastry blender/cutter
  • Pan (greased or silicon lined)
  • Oven
  • Big spoon
  • Microplane

Ingredients

  • 60 g all purpose flour
  • 60 g whole wheat flour
  • 1 lemon’s worth of zest
  • 16 g raw or brown sugar (baked in)
  • 1 tsp raw sugar (for topping)
  • 1 tsp baking powder
  • .25 tsp salt
  • 35 g butter
  • .5 cup blueberries (fresh or frozen)
  • .33 cup milk (dairy or non-dairy)
  • 1 egg (or egg subsistute)

Instructions

Preheat Oven

  1. 400 degrees Fahrenheit

Make dough

  1. Mix flours, sugar, salt, baking powder, lemon zest in a bowl
  2. Use pastry blender or fingers to cut butter into pea-sized pieces
  3. Add blueberries and mix in
  4. Add milk and mix in

Shape

  1. Remove dough and place on baking sheet
  2. Shape dough into a circle 1 inch high
  3. Cut dough into 4 wedges and separate from each other
  4. Brush with beaten egg and topping sugar

Bake

  1. Put into oven for 15 min
  2. Remove from oven when golden brown on top

Credits

Based on Very Blueberry Scones from Smitten Kitchen.