Whole-Grain Blueberry Lemon Scones Recipe

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.