Ingredients
1½cupswhole wheat pastry flouror whole wheat flour
½cupwhole wheat flour
1tbspbaking powder
3tbspcane sugar(turbinado) raw
⅛tspsalt
5tbspunsalted buttercold
1zest of lemon
1cupblueberriesfrozen or fresh
½cupplain low fat Greek yogurt
½cupmilk of choice
Preparation
Preheat oven to 425 degrees F.
Combine flours, baking powder, sugar and salt in a bowl and whisk together.
Slice butter and drop into dry ingredients. If you have a pastry cutter, use it to cut the butter into the flour. If you don’t have a pastry cutter, use a knife to cut the butter into tiny pieces and mix it into the flour.
Add blueberries and lemon zest and gently stir. You can use frozen blueberries, no thawing necessary.
Gently mix in milk and yogurt. Eventually you’ll need to use your hands to knead the last of the flour into the dough.
Form dough into a circle about that’s about an inch deep all around. Cut the circle into 8 slices.
Separate slices and place on a baking sheet covered in parchment paper or foil.
Sprinkle the tops of the scones with a bit of raw sugar.
Bake for 15 minutes or until light brown.
