– 1 ½ cups whole wheat pastry flour or whole wheat flour – ½ cup whole wheat flour – 1 tablespoon baking powder – 3 tablespoons turbinado (raw cane) sugar, plus more for sprinkling on top – ⅛ teaspoon salt – 5 tablespoons cold unsalted butter – Zest of 1 lemon – 1 cup blueberries (I used frozen but fresh would be even better!) – ½ cup plain low fat Greek yogurt (I used 0% fat yogurt by Fage) – ½ cup milk of choice (I used 2%)
Warm the oven up to 425 degrees Fahrenheit. Whisk the flours, baking powder, sugar, and salt together in a bowl. Cut up the butter and add it to the dry ingredients.
Cut the butter into the flour with a pastry cutter if you have one. Cut the butter into small pieces with a knife if you don't have a pastry cutter. Then, mix the butter into the flour.
Stir in blueberries and lemon zest. No-thaw frozen blueberries work. Gently mix milk and yoghurt. The last flour must be kneaded into the dough by hand.
Make an inch-deep dough circle. Slice the circle 8 times. Place slices on a parchment- or foil-lined baking sheet. Top the scones with raw sugar. Bake 15 minutes until light brown.