Original recipe by Joanne Chang, adapted by Dorie Greenspan for the NYT, and now me for debslunch
Scone ingredients
1 2/3 whole-wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter cold, cut small bits
1/2 cup sour cream
1/2 cup maple syrup
1/3 cup buttermilk or soured milk (see below; do this first**)
1 large egg yolk
1 heaping cup frozen or fresh blueberries
Glaze Ingredients
1/2 cup confectioners’ sugar
1 tablespoon lemon juice
approximately 2 teaspoons maple syrup
Combine the flours, baking powder, baking soda, and salt in a medium bowl. Add the butter and cut into the flour mixture using a pastry blender or your fingers. You can also do this part in a mixer or food processor, but it’s easy to do by hand.
Mix the sour cream, buttermilk, and egg yolk in a spouted measuring cup.
**If you don’t have any buttermilk, to make soured milk, measure 2 teaspoons lemon juice or vinegar into a spouted measuring cup, and add the milk of your choice – whole milk or oat milk work best. Let stand for 10-15 minutes to sour.
Add the liquids to the dry and mix briefly then add the blueberries while you can still see a small amount of un-mixed-in flour.
Line a baking sheet with parchment. Use an approximately 1/2 cup scoop to form the scones. The original recipe says 8; I got 13. Place the baking sheet in the freezer and freeze for at least 25 minutes and up to overnight. Cover the scones for the overnight freeze, the shorter freeze doesn’t need it.
When you’re ready to bake, heat the oven to 375°. Put the scones in and immediately turn the heat down to 350°. Bake the scones for 30-40 minutes until firm and browned.
Make the glaze while the scones are baking. Combine the confectioners’ sugar and lemon juice in a small bowl. Add the maple syrup, and mix until you have a thick but spreadable glaze. When the scones are baked, remove them from the oven and brush the glaze over with a pastry brush while they are still hot.
Cool about 30 minutes to set the glaze, and eat.