I adore these scones and have been making them for years. They bring literal tears to hubby’s eyes when he eats them. I only use fresh fruit because I have found that frozen or bottled changes the texture or flavor too much. What you will need:
1 cup white whole wheat flour
1 cup unbleached flour
1 TBS baking powder
3 TBS sugar
1/2 tsp salt
5 TBS cold non-hydrogenated margarine cut into 1/4 inch cubes
Zest from one lemon
1/2 cup fresh blueberries
Less than 1 cup soy milk
3/8 cup powdered sugar
1/2 TBS fresh lemon juice, I always use the lemon that was just zested
Adjust oven rack to middle and heat to 425.
Sift together flour, baking powder, sugar, and salt in large bowl. With two knives or a pastry blender, cut margarine into the flour mixture. It should look like a coarse meal. Stir in the lemon zest and make a well in the mixture. Pour in the soy milk and mix just until it starts to form dough. This is a very sensitive dough and being mindful of not stirring too much is a good thing. Gently stir in the blueberries and begin to gently kneed with hands. Again, very little. Just enough to make a slightly sticky dough. If too thin, add more flour. If too thick, add more soy milk. Move dough to parchment paper and gently form into a cylinder, about an inch tall. Cut into eight wedges and place on an ungreased baking sheet. Bake until light brown, about 12-15 minutes. Cool on wire rack for at least 10 minutes before adding icing.
Sift powdered sugar into a small bowl and add lemon juice. Stir until creamy. Carefully ice scones. The warm scones will help melt the icing into place. If making scones in the winter, icing can be warmed in the microwave for about five seconds to make spreading easier.
These are best when fresh, but easily enjoyed for several hours. Yummy!