Whole Wheat Blueberry Scones

Whole Wheat Blueberry Scones

2 cups all purpose flour

1 3/4 cups whole wheat flour

1/4 cup packed brown sugar

4 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/3 cup cold unsalted butter, cut into cubes

1 3/4 cups buttermilk

1 cup fresh blueberries

1 1/2 teaspoons sugar

Optional - Substitute dried fruit for the blueberries by folding fruit in after buttermilk has been added.

Preheat oven to 375 degrees F. Prepare a baking sheet with parchment paper or spray a baking sheet with cooking spray.

In a large bowl, combine all purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, and salt. Using a pastry cutter, cut in butter until mixture resembles coarse crumbs. Add buttermilk, stir just until moistened. Place dough on a floured surface, knead several times until dough comes together. Pat dough out into a 12-inch circle. Sprinkle blueberries on dough and press gently into the dough. Carefully fold the dough over and reshape into an 8-inch circle. Place dough on prepared baking sheet. Cut the dough into 8 wedges for large scones or 12 wedges for smaller scones. Do not separate the wedges. Sprinkle with sugar.

Bake for 30 - 35 minutes or until golden brown. Serve warm.

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