March 6, 2010

Whole Wheat Blueberry Scones

2 cups whole wheat flour
1 3/4 cups unbleached flour
1/4 cup brown sugar
4 teaspoons baking powder
1/4 teaspoon baking soda
1/3 cup cold butter
1 3/4 cups low-fat buttermilk
1 1/2 cups fresh blueberries


Combine first five ingredients in large bowl.

Cut in butter until mixture resembles coarse crumbs.

Stir in buttermilk just until moistened; stir in blueberries.

Turn onto floured surface and gently knead 10 times.

Transfer dough to greased baking sheet and pat into 9-inch circle; cut into 12 wedges (I used pizza cutter), but do not separate.

Bake scones at 375 degrees for 25-30 minutes or until golden brown, remove, place on rack, brush with milk and sprinkle with sugar. Serve warm.

1 comment:

  1. WOOO HOOO!!! Welcome Back! I've missed you! I'm excited to try these new recipes! Ah.... Heidi is back in the saddle! YOU ARE LOVED!!


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