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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