If you think you’ll find a better scone recipe, you are high.
1 cup (125 grams) all-purpose flour
1 cup (120 grams) whole wheat flour
Zest of 1 lemon, finely grated
3 tablespoons raw light brown sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
5 tablespoons cold butter, cut into small bits
1 cup fresh blueberries
2/3 cup (150 ml) milk (always use whole milk, everything else is boring)
1 large beaten egg
1 tablespoon coarse sugar for finishing
Heat oven to 400°F (205°C). Use a silpat or baking sheet lined with parchment.
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 cutter.
Stir in blueberries, then milk, mixing only until large clumps form. Use your hands to reach inside the bowl and gently (so 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 possible.
Transfer dough to a well-floured counter and shape it into a roughly 1-inch tall disc. Cut into 8 wedges. 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.
This recipe original appeared here. Thanks Smitten Kitchen.