I try so hard to eat healthy and cook healthy. Really, I do. But sometimes you just need some sweet-tart lemon scones made with an overabundance of heavy cream. What can I say? They do have dried blueberries in them, which are full of antioxidants. See? That's healthy!
Lemon-blueberry cream scones
1/4 cup plus 2 Tbsp. sugar
1 Tbsp. plus 1 tsp. finely grated lemon zest
2 cups whole-wheat pastry flour
1 Tbsp. baking powder
1/2 tsp. salt
3/4 cup dried blueberries
1 1/4 cups whipping cream
3 Tbsp. unsalted butter, melted
1. Preheat oven to 425ºF. Line a large baking sheet with Silpat or parchment. Place 1/4 cup sugar in a large bowl and add 1 Tbsp. zest. Rub with your fingers until well combined. Add flour, baking powder and salt and mix well. Toss in blueberries. Stir in cream just until a dough forms. Knead gently just until dough holds together. Turn out onto a lightly floured surface and form into a 10-inch diameter, 1/2-inch-thick circle. Cut into 12 wedges.
2. Transfer wedges to baking sheet, spacing evenly. Combine remaining 2 Tbsp. sugar and 1 tsp. zest; rub together with your fingertips. Brush scones with melted butter and sprinkle with sugar-zest mixture (you may not use all of it). Bake scones until light golden, about 15 minutes. Transfer to a wire rack and let cool.