- For the scones:
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 4 tablespoons cold, unsalted butter, cut into pieces
- 6 ounces lemon Greek yogurt (I used Chobani)
- 1/2 cup buttermilk
- 1/3 cup sliced almonds
- 1 cup blueberries
- For topping the scones:
- 1 tablespoon buttermilk
- 1 teaspoon sugar
- For the glaze:
- 3/4 cup powdered sugar
- 1 tablespoon unsalted butter, melted
- 1/4 teaspoon lemon extract
- 1 1/2 tablespoons fat free half-and-half
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.
- In a large bowl, whisk together the flours, sugar, salt, baking powder, and baking soda. Using a pastry blender, cut in the cold butter until the butter is the size of small peas. Whisk together the buttermilk and yogurt; add to the dry ingredients and combine with a fork until just barely combined. Fold in the blueberries and almonds, being careful not to over-mix. Mixture may still be somewhat crumbly in places – it will come together soon.
- Dump the dough onto a surface dusted with flour. Use your hands to bring the dough together, kneading 4-5 times until dough just comes together in a round. Pat into a circle about 1/2 inch in thickness. Using a sharp knife or a dough blade, cut into 8 wedges. Place the wedges close together on the prepared baking sheet.
- Brush the scones with the remaining 1 tablespoon of buttermilk and sprinkle with the teaspoon of sugar. Bake for 12-15 minutes, until golden brown around the edges. Allow to cool slightly on the baking sheet while you whisk together the glaze.
- In a small bowl, whisk together the glaze ingredients. Add a bit more half-and-half or powdered sugar to achieve your desired consistency. Spread or drizzle the glaze over the slightly cooled scones. Allow the glaze to set for a few moments before serving. Scones are best the first day, as the glaze will make them soft the next day, but can be stored in an airtight container for up to 3 days.