Ingredients

  • baking powder 2 1/4 teaspoon baking powder
  • baking soda 1/4 teaspoon baking soda
  • blueberries 1 c. fresh blueberries (if subbing frozen, DO NOT thaw first)
  • lemon zest 1/2 T. lemon zest (about 1/2 lemon)
  • non fat buttermilk 1/2 c. non-fat buttermilk*
  • non-fat greek yogurt 1/2 c. plain, non-fat Greek yogurt (if subbing regular yogurt, strain it the night before)
  • salt 1/4 tsp. salt
  • sugar 3 T. sugar
  • unsalted butter 5 T. cold unsalted butter, cut into small cubes
  • whole wheat flour 1/2 c. whole wheat flour
  • whole wheat pastry flour 1 1/2 c. whole wheat pastry flour
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How to make it

  1. Preheat oven to 425°F. In the bowl of a food processor, combine flours, baking soda, sugar, and salt. (If you don’t have a food processor, combine in a large bowl).
  2. Add cold butter cubes. Pulse food processor until butter pieces are about the size of small peas and are incorporated with dry ingredients. (If you don’t have a food processor, use a fork or pastry blender to cut in the butter instead).
  3. Gently stir in blueberries and lemon zest. Gently stir in buttermilk and yogurt, eventually switching to kneading it with your hands. The dough will be sticky.
  4. Place the dough on a work surface and form it into an 8 in. disk.
  5. Cut into eight wedges. Separate wedges and place on a baking sheet. If your sheet tends to stick, line with foil or parchment paper first.
  6. Bake for 15 minutes or until light brown.
  7. Remove from baking sheet and serve warm.