Blueberry Scones

Ingredients

• Wheat flour

  White, all-purpose, unenriched

  1 cup or 125g

• Wheat flour

  Whole-grain

  1 cup or 120g

• Lemon zest

  1 lemon or 4g

• Brown sugar

  3 tbsp or 27g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  2 tsp or 9g

• Salt

  Table

  ½ tsp or 3g

• Butter

  Unsalted

  5 tbsp or 71g

• Blueberries

  Raw

  1 cup or 148g

• Whole milk

  3.25% milkfat, with added vitamin D

  ⅔ cup or 163g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Turbinado sugar

  2 tsp or 10g

Directions

1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
2. In a large bowl, combine the flours, lemon zest, brown sugar, baking powder, and salt.
3. Add the cold butter and work it into the flour mixture until the largest pieces are the size of small peas, using your fingertips or a pastry blender.
4. Gently stir in the blueberries, then add the milk, mixing only until large clumps form.
5. Use your hands to gently knead the mixture into one mass. Knead minimally to avoid breaking the blueberries.
6. Transfer the dough to a well-floured counter and pat it into a roughly 1-inch tall disc. Cut into 8 to 10 wedges.
7. Place the wedges on the prepared baking sheet, spacing them apart. Brush the tops with the beaten egg and sprinkle with turbinado sugar.
8. Bake for 15 to 17 minutes until the scones are golden brown on top. Serve warm.