Blueberry Lemon Buttermilk Scones
Scones complete any brunch menu, especially these ones packed with blueberries and secret ingredient yellow split peas! Enjoy warm, drizzled with delicious lemony icing.
- Serving Size 1 scone with icing
- Calories 160
- Fat 5 g
- Saturated Fat 2.5 g
- Cholesterol 20 mg
- Carbohydrate 27 g
- Fibre 3 g
- Sugars 13 g
- Protein 4 g
- Sodium 50 mg
- Potassium 100 mg
- Folate 15 mcg
- Iron 1 mg
- 3/4 cup (175 mL) cooked yellow split peas (see tips)
- 1/2 cup (125 mL) buttermilk
- 1 large egg
- 1 tsp (5 mL) vanilla extract
- 2 cups (500 mL or 250 g) whole wheat all-purpose flour, plus more as needed for rolling
- 1/2 cup (125 mL) granulated sugar
- 1 large lemon, zest for dough & juice for icing
- 2 tsp (10 mL) baking powder
- 1/2 tsp (2 mL) sea salt
- 1/3 cup (75 mL) unsalted butter, frozen
- 1 1/2 cups (375 mL) frozen or fresh blueberries, smaller size is ideal
- 1-2 Tbsp (15-30 mL) buttermilk
- 3/4 cup (175 mL) icing sugar
- 2 Tbsp (30 mL) lemon juice (use lemon from dough section above)
For the Dough: Combine cooked yellow split peas, 1/2 cup (125 mL) buttermilk, egg, and vanilla together in a blender and purée until smooth. Set aside.
In a large bowl, whisk together flour, sugar, lemon zest, baking powder and salt.
Grate frozen butter into flour mixture and combine with a pastry cutter or a fork until the mixture comes together in pea-sized crumbs.
Slowly pour split pea liquid mixture into dry ingredients, add blueberries, and combine just until the dough becomes moistened. Avoid over mixing.
Transfer dough to a clean floured surface and work dough into a ball. If the dough is too sticky, add a bit of flour; if too dry, add additional buttermilk, 1 Tbsp (15 mL) at a time. Split dough into 2 rounds and press each into disks that are 1 ½-inch (4 cm) thick, wrap and refrigerate for 15 minutes to chill. Preheat the oven to 400°F (200°C) while the dough chills.
Cut each disk into 8 even wedges. Transfer the wedges to a parchment-lined baking tray and brush the tops and sides with the reserved 1-2 Tbsp (15-30 mL) buttermilk. Bake for 15-17 minutes or until the tops and sides are lightly golden brown.
For the Icing: in a small bowl whisk together the icing sugar and lemon juice and drizzle on top of the warm scones. Enjoy!
For 3/4 cup (175 mL) cooked split peas: combine 5 Tbsp (75 mL) dry yellow split peas (rinsed & drained) with 2/3 cup (150 mL) water in a medium sized pot. Bring to a boil, then reduce heat and simmer for 30 minutes or until peas are very soft and almost mushy. Add more water as needed to keep peas covered while cooking. When ready, drain any excess water and gently rinse. Proceed with rest of the recipe!
Cooked yellow split peas can be substituted with cooked white beans or lentils.
You can substitute blueberries with diced peaches or apples and adding your favourite spices!