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Multigrain Lemon Blueberry Scones

Multigrain Lemon Blueberry Scone

These scones are perfect for a summer weekend treat when using fresh picked blueberries!
Total Time1 hr
Course: Breakfast, Main Course, Snack
Cuisine: American
Servings: 8 scones


  • 1 cup all-purpose flour spooned and leveled
  • 1 cup whole wheat flour spooned and leveled
  • 6 Tablespoons sugar
  • 1 Tablespoon fresh lemon zest about 1 lemon
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, unsalted frozen
  • 1/2 cup low-fat milk plus some for brushing
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 1 cup fresh or frozen blueberries do not thaw if frozen

Lemon Icing

  • 1/2 cup powdered sugar
  • 1 1/2 Tablespoons fresh lemon juice about 1/2 large lemon


  • Wash hands with soap and water for 20 seconds.
  • Whisk flour, sugar, lemon zest, baking powder, and salt together in a large bowl. Grate the frozen butter and add it to the flour mixture. Combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
  • Whisk 1/2 cup milk, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.
  • Do not taste or eat any raw dough or batter made with uncooked flour and/or raw eggs.
  • Pour dough onto the counter and, with floured hands, work into a ball. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons milk. Press into an 8-inch disc and, with a sharp knife, cut into 8 wedges.
  • Brush scones with remaining milk.
  • Place scones on a plate and refrigerate for at least 15 minutes.
  • Preheat oven to 400°F.
  • Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
  • Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with lemon icing.


  • Whisk the icing ingredients together. Drizzle over warm scones.
  • Leftover iced or un-iced scones keep well in the refrigerator for 5 days.
Nutrition Label

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Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

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