Cream scones made with whole wheat pastry flour and honey.

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Ingredients

Directions

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

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  • Whisk all-purpose flour, whole wheat pastry flour, baking powder, and salt together in a large bowl. Rub in cubed butter with your fingers until mixture resembles coarse meal. Fold in blueberries and lemon zest.

  • Whisk 5 tablespoons heavy cream, honey, and egg together in a small bowl. Pour over the flour mixture; mix gently with your hands until dough just comes together.

  • Turn dough out onto a lightly floured work surface. Pat dough into a 6-inch round about 1 inch thick. Cut dough into 12 rounds using a round cutter.

  • Transfer rounds to the prepared baking sheet. Drizzle remaining 2 tablespoons heavy cream over the tops.

  • Bake in the preheated oven until golden brown, 12 to 15 minutes.

Cook's Notes:

Substitute spelt flour for the whole wheat pastry flour if desired.

If dough appears dry in step 3, add an extra tablespoon of cream.

Nutrition Facts

191.48 calories; 2.73 g protein; 20.47 g carbohydrates; 11.53 g fat; 47.72 mg cholesterol; 160.83 mg sodium.Full Nutrition


Reviews (2)

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Most helpful positive review

02/08/2017
I made Whole-Grain Blueberry Lemon Scones It was very tasty. I like this recipe.

Most helpful critical review

09/28/2018
I followed this recipe exactly and found the dough was too wet when I transferred it to the floured board. I did not want to add too much more flour - afraid it would make it very dry. Instead of individual scones l baked this as a 6 inch round on the cookie sheet. I baked it for 15 -20 minutes at the suggested temperature. It is edible with a good flavor but not what I set out to make. I kept returning to the recipe to see if I missed something but I did not. I would suggest trying less cream -5TB in dough seems too much"Maybe try a different recipe!
4 Ratings
  • 3 Rating Star 2
  • 2 Rating Star 1
  • 4 Rating Star 1
02/08/2017
I made Whole-Grain Blueberry Lemon Scones It was very tasty. I like this recipe.
09/28/2018
I followed this recipe exactly and found the dough was too wet when I transferred it to the floured board. I did not want to add too much more flour - afraid it would make it very dry. Instead of individual scones l baked this as a 6 inch round on the cookie sheet. I baked it for 15 -20 minutes at the suggested temperature. It is edible with a good flavor but not what I set out to make. I kept returning to the recipe to see if I missed something but I did not. I would suggest trying less cream -5TB in dough seems too much"Maybe try a different recipe!