Whole wheat blueberry scones with lemon glaze recipe are the perfect healthier morning pastry. Each crumbly scone is packed with ripe fruit and yogurt.
As cooking buddies, I have a secret obsession that I feel like I need to share with you. It’s no surprise that I have a sweet tooth, so I certainly do my best to balance those occasional indulgences with healthy meals and exercise. Moderation is key right? However, if you are like me, it’s hard to resist freshly baked SCONES. Those lightly sweetened fancy cousins to biscuits. It has to be those crunchy edges and crumbly centers that have got me hooked.
There is a lovely organic coffee shop walking distance from our home, on weekends, I sometimes grab a cup of chai latte and a pastry. They have the most incredible scones! I wanted to recreate my two favorite flavors together with a healthy twist. If I’m going to bake, I like to add some whole grains to the mix.
Gorgeous plump blueberries. You really can’t ask for anything more spectacular than mother nature’s edible gifts! I am hooked on anything blueberry. I like to throw a handful into my morning smoothie or to top on healthy oat pancakes.
Creating the dough for scones is crucial to the crisp exterior and tender crumb. You know, when you rip off a piece, take a bite, and it’s so flaky you end up with crumbs all over your face, fingertips, and shirt. That’s a good scone.
I make sure to start with cold butter. I freeze a few sticks and then pass it through the largest holes of a grater . This adds subtle layers to the scones. The next thing to remember is not over to mix the dough, or you’ll end up with hockey pucks. You just want to moisten the dry ingredients with the liquid, gently form into a round disc and then cut.
Check out the golden edges and blueberries exploding from the pastry, yum! I like to press a few whole berries into the top of the dough, so each scone is pretty and irresistible. The egg wash makes the scones glow.
I sprinkle some coarse sugar on top for a little crunch. You can stop here and enjoy the scones immediately with a cup of tea, of you can take it to the next level. It’s all up to you, keep reading to see what makes the scones even more SUPER.
The cherry on top is the lemon glaze. I love the brightness and zing it adds to each bite. I don’t usually skip this step. It’s just too good to miss. I used a blend of white whole wheat flour and non-fat Greek yogurt.
The flour adds a nice texture, and the yogurt helps to cut down on some of the butter and add more tenderness to the scone. With that said, don’t be afraid to add a little lemon drizzle on top.
What culinary factors make scones rise?
Scones are a quick bread which uses baking powder and baking soda to help them rise and become light and crumbly after baking. These leavening agents help to create a tender baked product quickly without waiting for yeast to ferment and rise like in other pieces of bread. The high oven temperature of 400°F also creates an “oven spring” effect, when the steam produced from the high heat release and the proteins in the dough set. All of these elements give those great thick scones, with crunchy edges and moist pastry centers.
Whole Wheat Blueberry Scones with Lemon Glaze
- 1 1/2 cups white whole wheat flour
- 1 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup granulated sugar
- 1 teaspoon lemon zest
- 4 ounces unsalted butter, cold, 1-stick
- 1 large egg, beaten
- 1/2 cup greek yogurt, non-fat
- 6 tablespoons whole milk
- 2 teaspoons vanilla extract, pure
- 1 cup blueberries, fresh or frozen plus extra for topping
- 1 large egg, beaten
- 1 teaspoon whole milk
- 3/4 cup confectioners' sugar
- 1 tablespoon lemon juice, plus lemon zest for sprinkling
- 1 tablespoon greek yogurt, non-fat yogurt, or whole milk
- Set rack to the center position of the oven. Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside.
- In a large bowl mix flours, salt, baking powder, baking soda, sugar, and lemon zest.
- Grate cold butter or cut butter into small cubes then quickly work it into the flour mixture (using your fingers) until a coarse meal is achieved. Gently fold in the blueberries with a spatula.
- In a small bowl, whisk together the egg, Greek yogurt, milk, and vanilla, then add to flour and butter mixture. Use a fork to stir everything together until just moistened.
- Pour the shaggy dough out onto a clean, floured work surface and shape the dough into an 8-inch circle. Cut the dough into 8 wedges. Lightly press in more blueberries on top of each scone of desired. Carefully transfer to the lined baking sheet.
- For the egg wash whisk together egg and milk. Lightly brush each scone with the egg wash. Bake for 15-16 minutes, or until the tops are lightly golden brown.
- Cool for about 5 minutes, then transfer to a cooling rack.
- For the lemon glaze, whisk together confectioners sugar, lemon juice and yogurt in a small bowl. Add more sugar or juice if needed for a thicker or thinner consistency. Drizzle glaze over warm scones and sprinkle with lemon zest if desired. Best served immediately or within a few hours. Store in an airtight container for up to one day.
- If the scone dough feels dry and does not come together right away when shaped, add more milk to the dough, 1 teaspoon at a time until it forms a circle when pressed together.