makes 8 scones
1 1/2 cups whole wheat pastry flour
1/2 cup unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons raw cane sugar
1/8 teaspoon salt
5 tablespoons cold unsalted butter, cut into cubes
1/2 cup plain low- or non-fat Greek yogurt
1/2 cup organic buttermilk
zest of one lemon
1 cup fresh blueberries (frozen also work)
1 tablespoon organic heavy cream
1-2 teaspoons turbinado sugar for sprinkling
1. Preheat the oven to 425 degrees. Line a baking sheet with a silpat or parchment paper and set aside.
2. In a large bowl, whisk together the flours, baking powder, sugar, and salt.
3. Use a pastry blender or two knives to cut the butter cubes into the flour mixture.
4. Add the yogurt and buttermilk to the flour mixture and stir to combine. Gently stir in the lemon zest and blueberries.
5. Turn the dough out onto a lightly-floured work surface. Gently pat the dough into a circle about 1" thick. Use a sharp knife or pizza roller to cut the round into 8 slices. Place the slices onto the prepped baking sheet. (Carefully use the knife to lift the slices from the work surface, if you find they are sticking.)
6. Brush the top of each scone with heavy cream and then sprinkle with turbinado sugar. Bake for 15-20 minutes, or until lightly browned. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to let cool completely.