Lemon Blueberry Scones with Vanilla Bean Glaze
Recipe Adapted from Sally’s Baking Addiction
Makes 8 servings – Breakfast/Baked Good – 1 hour
2 c. unbleached whole wheat flour
1/2 c. sugar
1/2 tsp. salt
2 1/2 tsp. baking powder
1 lemon, about 1 tsp. in zest (save the juice for glaze)
1/2 c. unsalted butter
1/2 c. milk
1 large egg
1 tsp. vanilla
1 c. frozen blueberries
Turbinado or coarse sugar for sprinkling before oven
1 c. powdered sugar
2 tbsp. lemon juice
1 vanilla bean, scraped
1 1/2 tbsp. water
Preheat the oven to 400 degrees.
In a large bowl, whisk together the whole wheat flour, sugar, baking powder and salt. Cut the butter into tablespoons and toss into the flour mixture. Using your hands, combine the butter and the flour mixture until it resembles a coarse meal. Set aside.
In a small bowl, combine the milk, egg, and vanilla. Pour it over the flour mixture and mix together until moistened.
Carefully fold in the blueberries. With floured hands, transfer the dough to a baking sheet lined with parchment paper. Press the dough into an 8″ dish and cut into wedges. Separate the scones so there is some space between them.
Bake for 20-25 minutes or until golden brown in color. Remove from the oven and allow to cool for 15-20 minutes
Whisk together glaze ingredients in a small bowl and drizzle over the scones before serving.