Okay, I know I just posted scones 2 weeks ago. What can I say? I ran out and had to make more.

These are a little bit of a creative take on Cindy Mushet’s recipe for Candied Ginger Scones in The Art and Soul of Baking. I loved the idea of these, because they have no butter in them, and the cream is whipped. The original recipe was not whole wheat, so I substituted 1/2 of the flour with whole wheat pastry flour.

I wanted to go back to my original idea for this blog – the eleven best foods you’re not eating. So, blueberries it was. And lemon peel is supposed to help prevent cancer. Besides, what isn’t a little better with some Meyer lemon in it?

Blueberry-Meyer Lemon Scones
Adapted from The Art and Soul of Baking

Makes 8 wedges, or about 18 2 1/2″ circles

1/3 cup dried blueberries (I used organic Just Blueberries)
1/3 cup sugar (I used organic Florida Crystals)
2 tbsp grated Meyer lemon peel (you could substitute regular lemon)
1 cup all-purpose flour (I used organic King Arthur)
1 cup whole wheat pastry flour (I don’t recommend you try any other whole wheat flour)
1 tbsp baking powder
1/4 tsp salt
1 1/4 cups chilled heavy whipping cream
1 tsp vanilla extract
1 egg, lightly beaten
1/4 cup turbinado sugar

Preheat the oven to 375 F and position oven rack in the center. Line a baking sheet with parchment or a silicone baking mat.

Process the dried blueberries, sugar, and lemon peel until it resembles damp sand. Transfer to a large bowl and add the flour, baking powder, and salt. Blend well.

In the bowl of a stand mixer, whip cream to soft peaks. It should barely hold its shape. Add the vanilla extract at the end.

Using a silicone or rubber spatula, gently fold half the cream into the large bowl with the dry ingredients. Add the remaining whipped cream and fold until well-blended. There should be no streaks of cream or dry ingredients. The dough may be quite dry – as you can see from my picture. Don’t worry.

Turn the dough out onto a work surface and knead gently a few times to finish bringing the dough together. If the dough seems very wet and sticky, sprinkle with a little flour to keep it from sticking to your hands.

If you want wedges, pat out into a 7 inch circle and cut into 8 wedges. If you prefer round scones, roll out the dough to about 1/2″ thick and cut with a 2 1/2″ biscuit cutter. Keep re-rerolling until you have rolled out all the dough. Transfer the scones to the prepared cookie sheet. Brush tops lightly with beaten egg and sprinkle with raw (turbinado) sugar.

Bake at 375 for 15-18 minutes for wedges, 12-15 minutes for rounds. They will be firm and golden brown. Transfer to a rack. Serve warm.

If, like me, you cannot eat that many scones at a sitting, feel free to roll out the scones and transfer them to a silicone or parchment lined cookie sheet. Freeze overnight, until very firm, then transfer to a zipper bag. To bake, add 5 minutes to the above times.

PS. The original recipe is available here.