Makes 6-8  Inspired by Nell Montgomery’s love for tea, these flaky scones use half whole-wheat pastry flour. If you can’t find it, substitute all-purpose flour. Instead of blueberries, use raspberries, diced mango (drain excess juice) or dried cranberries.

In a large bowl, whisk together flour, salt, sugar and baking powder. Add cold cubed butter and incorporate into the flour mixture until the butter is the size of peas. Freeze for 30 minutes.

Tip: You can incorporate the butter into the flour with your hands. Press the cubes between your fingers and flatten them into small disks until all the larger pieces of butter are no bigger than a quarter. Having a few larger flat chunks of butter in the mix is fine, and will actually yield flakier scones). Or use a pastry blender or food processor.

Preheat oven to 375 degrees while dough chills. Remove dough from freezer and add lemon zest and blueberries (if you’re using frozen berries, there’s no need to thaw them). Make a well in the center of your mixture and add the buttermilk slowly until a dough forms. Tip: When I add the buttermilk, I use my hands. In baking, understanding your ingredients by touch and feel is important, I think. Bake for 30-35 minutes until golden brown. They should spring back slightly when you press them gently on top.

Turn out on a floured surface and shape into a disk. Cut into 6-8 triangles. Brush with egg yolk and dust with coarse sugar.

Note: Make your own buttermilk substitute by adding 1-2 tablespoons of lemon juice or white vinegar per cup of whole milk, and let it sit at room temperature for 10-15 minutes. You can also substitute one cup of yogurt, sour cream, heavy cream, crème fraîche, or a combination of those items.