Name: Blueberry Lemon Scones
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 scones
Ingredients: 1 1/2 cups whole wheat pastry flour or whole wheat flour; 1/2 cup whole wheat flour; 1 tablespoon baking powder; 3 tablespoons turbinado (raw cane) sugar, plus more for sprinkling on top; 1/8 teaspoon salt; 5 tablespoons cold unsalted butter; Zest of 1 lemon; 1 cup blueberries (I used frozen but fresh would be even better!); 1/2 cup plain low fat Greek yogurt (I used 0% fat yogurt by Fage); 1/2 cup milk of choice (I used 2%)