What's Baking: Blueberry-Lemon Scones

I am a total sucker for a fresh-baked pastry chosen straight from the bakery case. The one thing (okay, one of the things) our small Northwoods town is missing is a bakery. There's nowhere in town that I know of where I can pick up a truly-delicious fresh-baked donut. (The donuts for sale at our local chain grocery store leave a lot to be desired.) A Dunkin' Donuts is opening in town soon, but, truth be told, I'm much more of a fan of small ma-and-pa type donut shops. 

Long story short, if I want a fresh-baked treat in the morning, my best option is to just bake it myself. Hence I recently baked up a batch of these delicious blueberry-lemon scones. While scones are typically a rich, buttery treat, I wanted to make a more healthful option (since I knew most of them would be consumed by me...) so I found a recipe that subbed in Greek yogurt for some of the butter. While these scones may be a little healthier than others, they are just as flavorful as their bakery-made brethren. 

Blueberry-Lemon Scones (printer-friendly version)
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.

(adapted from this Cookie+Kate recipe)