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Ingredients

1 cup all-purpose flour ¾ cup whole wheat pastry flour 2 ½ teaspoons baking powder ¼ teaspoon salt ½ cup very cold unsalted butter, cut into 1/2-inch cubes 1 cup blueberries 2 teaspoons lemon zest 7 tablespoons heavy whipping cream, divided ¼ cup honey 1 egg

Nutrition Info

191.5 calories carbohydrate: 20.5 g cholesterol: 47.7 mg fat: 11.5 g fiber: 1.2 g protein: 2.7 g saturatedFat: 7 g servingSize: - sodium: 160.8 mg sugar: 7.1 g transFat: : - unsaturatedFat: : -

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Whisk all-purpose flour, whole wheat pastry flour, baking powder, and salt together in a large bowl. Rub in cubed butter with your fingers until mixture resembles coarse meal. Fold in blueberries and lemon zest.
Whisk 5 tablespoons heavy cream, honey, and egg together in a small bowl. Pour over the flour mixture, mix gently with your hands until dough just comes together.
Turn dough out onto a lightly floured work surface. Pat dough into a 6-inch round about 1 inch thick. Cut dough into 12 rounds using a round cutter.
Transfer rounds to the prepared baking sheet. Drizzle remaining 2 tablespoons heavy cream over the tops.
Bake in the preheated oven until golden brown, 12 to 15 minutes.

12 scones

Cream scones made with whole wheat pastry flour and honey.