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

Directions

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!!

    ReplyDelete

Thanks for your comment!

Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.
-Voltaire

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