Whole Wheat Blueberry Scones with Fresh Lemon Balm or Mint; *162 cal each*

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Whole Wheat Blueberry Scones with Fresh Lemon Balm or Mint; *162 cal each*- HeDoesXrayIDoFood.com

Scones aren’t just for fancy people…

These scones are a favorite of mine because they go great with a cup of smokey coffee like Peet’s Major Dickason’s blend, or Philz Tantalizing Turkish. They’re buttery, light, and perfect to add to your weekend breakfast spread. I add very little sugar to the dough, so most of their sweetness comes from what I consider to be the best frozen
Whole Wheat Blueberry Scones with Fresh Lemon Balm or Mint; *162 cal each*- HeDoesXrayIDoFood.comblueberries on the market today. *Read more about my favorite blueberries below.*

Scones are the first cousins to biscuits in that the method is pretty much the same. No matter what type of flour you use, ratio of fat to liquid you choose, or amount of sugar you include, its all in vain if you don’t focus on your method. But don’t be nervous, practice makes perfect!

Although you can use two knives or a pastry cutter to disperse the butter throughout the flour mixture, I prefer to do it by hand. For one, it means having less “uni-tools” in my kitchen, but also because I can feel the size of crumb I’m creating. That is my preference and they way I learned in culinary school, but its totally up to you. Because my hands tend to run a little on the warm side, I like to use a clean glove when I cut in the butter.

*Chef’s tip* -Remember, the best tools in your kitchen are your two hands!

So, other than getting the right size butter pieces dispersed through the flour, the most important part is to not overwork the dough after the liquids are added. You don’t want to develop gluten which makes the scones dense and tough. Which leads me to my next choice: drop the scones, or roll and cut?

I have to have a rolling pin, right? No!

The reason I don’t make biscuits or scones regularly is because of the mess made while rolling them out. Often, I just don’t have time for the whole production of dusting the counter with flour, dirtying a rolling pin, then having to scrub everything down once they’re in the oven. (With that much work, there has to at least be some pie dough in the end to make it worth it.) So having a “drop” scone is my favorite way of doing it. Traditionally you do this by using two spoons, but I like to use my handy ice cream scoop. Its faster, makes more uniform rounds, and doesn’t require your fingers to touch the dough, melting the butter along the way.

Whole Wheat Blueberry Scones with Fresh Lemon Balm or Mint; *162 cal each*- HeDoesXrayIDoFood.com

*Frozen Blueberries, does it matter which brand?*

I have sampled so many different brands of blueberries ranging from Trader Joe’s, to Whole Foods, and from Dole to “O” Organics. I’ve tried conventional, and I’ve tried organic. Why go through all of this? Well, they are a staple I like to keep in my freezer for smoothies, to throw in oatmeal, or for a quick compote to pour over pancakes. However, almost every brand requires sugar of some sort to be added in order to bring out the barely-there fragrance that makes blueberries such a universally loved berry. I have finally found an exception to the underwhelming parade of frozen blueberries that’s gone through my freezer.

ww-blueberry-scones-bluleberries-editedCascadian Farms Organic Blueberries are the (fairly overWhole Wheat Blueberry Scones with Fresh Lemon Balm or Mint; *162 cal each*- HeDoesXrayIDoFood.compriced) answer to my blueberry woes. Although the bag is small, it packs a punch with large, plump, SWEET berries that are as fresh as those from the farmers market here in Chicago. (Maybe even fresher because they don’t have to make the trek from Michigan to Lincoln Park.) Don’t believe me? Try them for yourself, you’ll see what I mean. As my grandfather always said, “It is better to have a little of the best than a lot of something average.” 

*Make ahead note: I love to make these and freeze half of them. Its only my hubby and in our house, so we can’t possibly eat 12 of these at once. Well, I could…

Low sugar, Whole Wheat Blueberry Scones with Lemon Balm or Mint

Makes 12 scones

Ingredients:

  • 2 cups whole wheat pastry flour
  • 2.5 tsp baking powder
  • 3/4 tsp salt
  • 1/4 cup sugar (I like organic)
  • 6 tbsp COLD unsalted butter, small cubes
  • 1.25 cups frozen blueberries, DO NOT THAW
  • 3 tbsp minced fresh lemon balm or mint
  • 1/2 cup fat free half & half
  • 1 large egg

Method:

Preheat oven to 400° and line a baking sheet with parchment paper.

  1. Sift the pastry flour. Don’t skip this! Whisk together with the baking powder, salt, and sugar.
  2. Add in the cubed butter and rub into the flour until it looks like coarse meal. I use a gloved hand to not melt the butter and do it manually. But you can use two knives or a pastry cutter.
  3. In a small bowl, lightly whisk the egg to break up yolk. Whisk in the half & half and set aside.
  4. Pour the blueberries (still frozen) and lemon balm/mint over top of flour mixture. Pour in half of the egg mixture and using your hand, or a large spatula begin to gently fold everything together. *Scones, like biscuits are all about the method. Be gentle so you don’t develop the gluten and end up making dense hockey pucks. But you still need to work quickly enough to not let the butter melt. The cold from the frozen blueberries will buy you a little extra time if you are new at this method.*
  5. Add in the remaining egg mixture until all the the flour, especially on the bottom of the bowl, is incorporated into the dough.
  6. Using an ice cream scoop or two large spoons, drop the 12 scones onto prepared baking sheet.
  7. Bake for 18-20 minutes, or until the tops are very lightly browned. They’re best right out of the oven, but if you can’t eat them all at once, store in an airtight container in the refrigerator. Reheat in a 250° oven for a few minutes.

*Make ahead note: I love to make these and freeze half of them. Its only my hubby and in our house, so we can’t possibly eat 12 of these at once. Well, I could…

Whole Wheat Blueberry Scones with Fresh Lemon Balm or Mint; *162 cal each*- HeDoesXrayIDoFood.com

 

 

 

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