Ingredients
Scale
- 1 cup white whole wheat flour
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 6 tablespoons cold butter, cut into small pieces
- 1 heaping cup of fresh or frozen blueberries
- Zest of 1 lemon
- Juice of 1 lemon wedge
- 3/4 cup cannoli cream filling (recipe here) … or use 3/4 cup ricotta cheese + 1 teaspoon vanilla
- 1/3 cup fat free half & half
- For the top: about 2 Tablespoons raw (turbinado) sugar
Instructions
- In a mixing bowl, mix together the flours, baking powder, sugar and salt.
- Using a pastry cutter, 2 knives and/or your fingers, cut the butter into the dry ingredients until the mixture is a fine crumb texture and there aren’t any chunks of butter left. I usually start with my pastry cutter, then use my fingers to get it to a fine crumb.
- Carefully toss the blueberries and lemon zest in the crumbs (taking care not to burst the berries).
- Stir in the cannoli cream filling (or ricotta), the lemon juice and the cream until mixed well and the dough starts to stick together. Using your hands, very lightly knead the dough in the bowl until it sticks together into a ball, taking care not to squish too many berries in the process.
- Spray a baking sheet with cooking spray, then set the dough on the sheet and flatten it into a circle about 1/2 inch deep. Cut the circle into wedges with a pastry chopper/scraper or knife.
- Brush the scones lightly with a little half & half and sprinkle with raw sugar, then bake at 425 for about 15 – 20 minutes or until the scones are nicely golden brown.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Nutrition
- Serving Size: 1-2 scones