Lemon-Blueberry Scones with Blueberry Glaze

Ingredients

• 1/4 cup swhole wheat flour
• cup all-purpose flour
• 1/4 cup white sugar
• 1/2 teaspoon sbaking powder
• teaspoon ground cardamom
• teaspoon grated lemon zest
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/2 cup unsalted butter, frozen
• 1/2 cup whole milk Greek yogurt
• tablespoon sheavy cream
• egg
• teaspoon svanilla extra ct
• cup frozen blueberries, unthawed
• egg
• teaspoon water
• 1/4 cup frozen blueberries, thawed
• 2/3 cup confectioners' sugar
• tablespoon lemon juice

Instructions

1. Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
2. Combine whole wheat flour, all purpose flour, sugar, baking powder, cardamom, lemon zest, baking soda, salt, and ginger in a large bowl. Grate in frozen butter using a box grater; toss until mixture resembles coarse crumbs.
3. Combine yogurt, cream, 1 egg, and vanilla extract in a small bowl; stir into flour mixture until forms a crumbly dough and just until no dry clumps of flour remain. Stir in 1 cup unthawed blueberries.
4. Pour crumbly dough onto the prepared baking sheet; firmly press together until forms a cohesive 8 inch circle. Flatten top to ensure circle is even. Cut into 8 triangular pieces; space pieces 1 inch apart on the baking sheet.
5. Whisk 1 egg and water together in a small bowl; gently brush over tops of each scone.
6. Bake in the preheated oven until tops are golden brown, 20 to 25 minutes. Cool completely, about 30 minutes.
7. Press 1/4 cup thawed blueberries through a fine mesh strainer into a medium bowl using the back of a wooden spoon to extract 2 to 3 tablespoons juice. Discards skins and seeds. Whisk confectioners' sugar and lemon juice into blueberry juice until smooth; drizzle over cooled scones.