8 Servings 17 min Cook
1 Cup Wheat Flour
1 Cup Wheat Flour
1 Lemon Lemon Zest
3 Tbsp Brown Sugar
4 Tsp Baking Powder
1/2 Tsp Salt
5 Tbsp Butter
1 Cup Blueberries
2/3 Cup Whole Milk
1 Large Egg
2 Tsp Turbinado Suga
Preheat oven to 400 degrees F.
Line a large baking sheet with parchment paper.
In a large bowl, combine flours, zest, sugar, baking powder, and salt.
Add cold butter and work into the flour mixture until the biggest pieces are the size of small peas with either your fingertips or a pastry blender.
Stir in blueberries, then milk, mixing only until large clumps form.
Use your hands to reach inside the bowl and very gently knead the mixture into one mass.
The more you knead, the wetter the dough will get as the blueberries break up, so work quickly and knead only a few times, if you can get away with it.
Transfer dough to a well-floured counter and pat into a roughly 1-inch tall disc.
Cut into 8 to 10 wedges, do not fret if the blueberries are now making a mess of the dough; it will all work out in the oven.
Transfer wedges to prepared baking sheet, spacing them apart.
Brush the tops of each with egg, then sprinkle with coarse sugar.
Bake for 15 to 17 minutes, until scones are golden brown on top.
Serve warm.
