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Multigrain Lemon Blueberry Scone

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

Ingredients

  • 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

Instructions

  • 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.

Icing

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