Lemon-Blueberry Scones with Blueberry Glaze
Description
This lemon-blueberry scone recipe with blueberry glaze makes tender scones from Greek yogurt, plus cardamom, ginger, and whole wheat flour for flavor.
Ingredients
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1 1/4 cups whole wheat flour
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1 cup all-purpose flour
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1/4 cup white sugar
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2 1/2 teaspoons baking powder
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1 teaspoon ground cardamom
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1 teaspoon lemon zest
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/4 teaspoon ground ginger
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1/2 cup unsalted butter, frozen
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1/2 cup whole-milk Greek yogurt
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3 tablespoons heavy cream
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1 egg
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2 teaspoons vanilla extract
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1 cup frozen blueberries, unthawed
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1 egg
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1 teaspoon water
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1/4 cup frozen blueberries, thawed
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2/3 cup confectioners' sugar
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1 tablespoon lemon juice
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
2
Combine whole wheat flour, all-purpose flour, sugar, baking powder, cardamom, lemon zest, baking soda, salt, and ginger in a large bowl. Grate in frozen butter using a box grater; toss until mixture resembles coarse crumbs.
3
Combine yogurt, cream, 1 egg, and vanilla extract in a small bowl; stir into flour mixture until forms a crumbly dough and just until no dry clumps of flour remain. Stir in 1 cup unthawed blueberries.
4
Pour crumbly dough onto the prepared baking sheet; firmly press together until forms a cohesive 8-inch circle. Flatten top to ensure circle is even. Cut into 8 triangular pieces; space pieces 1 inch apart on the baking sheet.
5
Whisk 1 egg and water together in a small bowl; gently brush over tops of each scone.
6
Bake in the preheated oven until tops are golden brown, 20 to 25 minutes. Cool completely, about 30 minutes.
7
Press 1/4 cup thawed blueberries through a fine-mesh strainer into a medium bowl using the back of a wooden spoon to extract 2 to 3 tablespoons juice. Discards skins and seeds. Whisk confectioners' sugar and lemon juice into blueberry juice until smooth; drizzle over cooled scones.