Lately I've been craving blueberry/lemon concoctions. And tea and scones. So let's put them together, shall we? Whole Wheat Blueberry Scones
2 cups whole wheat flour
1 3/4 cups white flour
1/4 cup brown sugar
4 teaspoons baking powder
1/3 cup butter (chilled, cut into pieces)
1 3/4 cups fat-free buttermilk
1 1/2 cups fresh blueberries
Juice of 1 lemon
Preheat oven to 375. Mix dry ingredients. Cut butter into dry mix. Stir in buttermilk just until moistened, then stir in the blueberries. Form dough into 12 wedges. Bake for 30-35 minutes. Let cool. Mix powdered sugar into lemon juice till mixture is thick but still runny. Drizzle over scones.
Serve these with iced blueberry mint tea, and perhaps some marscapone cheese to spread on.