Whole Wheat Lemon Blueberry Scones

Recipe Developed by The Culinary Institute of America.

Ingredients

¾ cup all-purpose flour, sifted
1¾ cup fine whole wheat flour, sifted
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ cup granulated sugar
2 Wonderful Seedless Lemons, zested and juiced, reserving 2 tablespoons of juice for icing
¼ cup unsalted butter, chilled, cut into ½" cubes
1¼ cup heavy cream, chilled
1 large egg, with yolk and egg white separated
Flour for dusting
Cream for brushing
¼ cup coarse turbinado sugar
1½ cup powdered sugar
½ cup dried blueberries

Preheat oven to 400°F.
In a bowl, combine the flours, baking powder, baking soda, salt, granulated sugar, dried blueberries, and lemon zest. Whisk until incorporated.
Using your fingers, a pastry cutter, or a fork, add the butter cubes into the dry ingredients and mix until coarse and crumbly.
Place the lemon juice, heavy cream, and egg yolk in a bowl, and lightly beat with a fork.
Add the cream mixture to the dry ingredients, and gently mix until a cohesive dough forms. Do not over mix.
On a lightly floured surface, press the dough with your hands or roll with a rolling pin into a rectangle, about 1" thick x 8" long x 6" wide.
Cut the dough into 6 squares, and cut each square in half into triangles.
Place triangles on a parchment-lined sheet pan. Brush each scone with cream and sprinkle with turbinado sugar.
Bake 14 to 16 minutes until golden brown.
While the scones are baking, whisk 2 tablespoons lemon juice, powdered sugar, and egg white together in a small bowl to form the icing.
Remove the scones, cool on a wire rack, and drizzle with the icing.

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Wonderful® Seedless Lemons