Whole Wheat Blueberry Scones

• Vegetarian

• Produce

  • 1 cup Blueberries, frozen
  • 2 tsp Lemon, zest

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 2 tbsp Corn starch
  • 2/3 cup Powdered sugar
  • 1/2 tsp Salt
  • 1/3 cup Sugar
  • 2 cups Whole wheat flour

• Dairy

  • 1 stick Butter, frozen
  • 3 tbsp Butter
  • 2 tbsp Milk
  • 1/2 cup Sour cream

Found on anotherroot.com

Description

Ingredients

• 2 cups whole wheat flour, minus 2 Tbsp
• 2 Tbsp corn starch
• ⅓ cup sugar, or equivalent alternative sweetener of choice**
• 1 tsp lemon zest
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 1 cup frozen blueberries
• 1 stick (8 Tbsp) butter, frozen
• ½ cup sour cream
• 1 large egg
• 3 Tbsp butter
• 2 Tbsp milk
• 1-2 tsp of lemon zest
• 1 tbsp lemon juice
• ⅔ cup of powdered sugar, or equivalent alternative sweetener**

Directions

• Preheat the oven to 400 degrees F. Line a cookie sheet with parchment paper and set aside.
• Combine the flour, corn starch, sugar / sweetener, lemon zest, baking powder, baking soda and salt in a large mixing bowl.
• Using a box graters largest holes, grate the frozen butter directly into the mixing bowl. When you get to the end, chop up the remainder and add to the bowl. Working quickly with your fingertips, combine the butter and flour mixture until it resembles a course corn meal. Then add the frozen blueberries and toss to coat in the flour.
• Mix the sour cream and egg in a small bowl until completely combined and creamy. Pour into the flour mixture and use a spoon to combine until the mixture starts to come together in large clumps. Then start mixing by hand, gently pressing the mixture into the sides of the bowl until it comes together -- it may not seem like enough liquid, but itll come together!
• Once the dough comes together, itll still be pretty loose but itll hold its shape. Turn it out onto a floured countertop, and shape into a 7-inch disk about ¾ to 1 inch high. Using a sharp knife, cut into eight wedges. Place each wedge onto the parchment-lined baking sheet, a little bit apart -- the scones will rise slightly in the oven. Top with a little extra sugar if youd like.
• Bake on the middle rack for 16 minutes, until starting to brown. Remove from the oven and set aside while you prepare the lemon glaze.
• Set a small saucepan with about an inch of water to boil. Place a mixing bowl into the saucepan, one large enough that the bottom does not touch the water. Melt the butter and then stir in the milk, lemon juice, and 1 tsp of lemon zest. Once combined, add the sugar / sweetener and whisk until completely combined and smooth. Taste to see if youd like it to be a bit more lemony -- add an extra tsp of lemon zest if desired! Drizzle over the scones and serve warm or room temperature.