Blueberry Lemon Buttermilk Scones - Alberta Pulse Growers

Ingredients

• 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)