Double Blueberry and Almond Scones


3/4 c. white flour

1/2 c. whole wheat flour

3 tbsp. sugar

1 1/2 tsp. baking powder

1/4 tsp. salt

6 tbsp. refined coconut oil (butter can be substituted)

1/2 c. fresh blueberries

1/4 c. dried wild bluberries

1/4 c. sliced almonds

1/3 c. buttermilk

1 egg

2 tsp. vanilla

Preheat oven to 400º.  Line baking sheet with parchment paper.

Whisk flours, sugar, baking powder, and salt in a medium bowl.  Cut coconut oil in with a pastry cutter until it's the consistency of coarse sand.

Gently stir in fresh blueberries, dried blueberries, and almonds.

In a small bowl whisk the buttermilk, egg, and vanilla to blend.  Pour over dry ingredients and fold with a rubber spatula until just combined.

Drop batter in 8 mounds onto prepared baking sheet (about 1/2 c. of batter each).

Bake until golden, about 15 minutes.  Remove from oven and let cool slightly before serving.