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We’ve been after a perfect scone recipe for quite some time. Our criteria: a melt-in-your-mouth crumb, a surprising ingredient mix and at least one healthy attribute to help offset our guilt for consuming that much butter before 10 a.m. Stephanie Izard’s blueberry and fennel-seed scones satisfy on all counts. At her modern diner, Little Goat, the Chicago chef updates the brunch staple by using fresh orange juice, toasted fennel seeds and dried blueberries (hello, antioxidants!). Still, we wanted to give her recipe one more healthy check mark. So we swapped in whole-wheat flour for the pale white stuff and created whole-grain scones that are every bit as light, fluffy and delicious as the original.
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