125 grams all-purpose flour
120 grams whole wheat flour
Zest of 1 lemon, finely grated
3 tablespoons demerara or light brown sugar
2 teaspoons baking powder
1/2 teaspoon coarse or kosher salt
5 tablespoons cold unsalted butter, cut into small bits
1 cup fresh or frozen blueberries, raspberries or a mix of both
150 ml milk, whole is best here1 large egg, beaten=0h79jm81 tablespoon demerara or other coarse sugar for finishing
Heat oven to 205°C. Line a large baking sheet with parchment paper.
In a large bowl, combine flours, zest, sugar, baking powder and salt. Add cold butter and work into the flour mixture until the biggest pieces are the size of small peas with either your fingertips or a pastry blender. Stir in berries, then milk, mixing only until large clumps form. Use your hands to reach inside the bowl and gently knead the mixture into one mass.
Transfer dough to a well-floured counter and pat into a roughly 2 cm tall disc. Cut into 8 to 10 wedges. Transfer wedges to prepared baking sheet, spacing them apart. Brush the tops of each with egg, then sprinkle with coarse sugar.
Bake for 15 to 17 minutes, until scones are golden brown on top. Serve warm.