I am not big on pastries with lemon which is why there is not too much lemon in my glaze. I thought it had the perfect amount but you can always add more lemon juice and lemon zest if you're a lemon lover.
1/2 c milk
1/2 c sour cream
1 c whole wheat flour
1 c all-purpose flour
1/2 c sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 stick cold butter
1 1/2 c frozen or fresh blueberries
1 Tbsp melted butter
2 tsp sugar (to sprinkle on top)
1 Tbsp butter, softened
1 1/4 powdered sugar
3 Tbsp lemon juice
Preheat oven to 375.
Mix milk and sour cream in a small bowl and refrigerate. In a medium bowl mix flours, 1/2 c sugar, baking powder, baking soda, and salt. Dice butter and cut into flour mixture with a pastry blender or fork until it is the size of small peas. Remove milk mixture from fridge and add to flour mixture by folding in with a spatula until just combined.
Flour counter and empty dough out. Sprinkle dough and hands with flour and knead 6-8 times adding flour as needed. Roll dough into a 12x12 inch square. Fold dough into thirds like a letter and then roll into a 12x12 square again (flour surface as needed). Sprinkle dough with blueberries. Roll dough into a tight log. Lay seam-side down and press into a 12x4 inch rectangle. With a sharp floured knife, cut log into four equal squares and then cut each square diagonally to make 2 triangles. Transfer to a baking sheet and brush tops with melted butter and sprinkle with sugar. Bake 18-22 minutes or until tops are golden brown.
While scones are cooking make the glaze by combining butter, powdered sugar, and lemon juice with an electric mixer until smooth. Place glaze in a plastic bag.
When the scones come out of the oven transfer to a wire rack. Cut off the corner tip of the bag with glaze and then drizzle on the tops of the scones.