2 cups whole wheat flour1 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.