One of the best things to have with a hot cup of coffee or tea is a scone. Cinnamon, apple and raisin are some of my favorite sweet variations, but fresh blueberry scones are at the top of my list.
1 cup whole wheat flour
1 cup all-purpose flour
1/4 cup + 2 tablespoons sugar
3 teaspoons baking powder
1/3 cup butter (at room temp)
3/4 cup buttermilk
1 egg white
1 cup fresh blueberries
- Preheat oven to 425°F. Gently rinse the blueberries and allow to dry on a few layers of paper towel.
- In a large bowl combine both the flours, baking powder and 1/4 cup sugar. Add the butter and stir with a fork until the mixture resembles coarse bread crumbs. With a mixer beat together the egg white and buttermilk, then add to the dry ingredients. Stir with a spoon until everything is moist, then gently fold in the blueberries.
- Turn out onto a lightly floured surface and knead gently (don’t be too vigorous or the blueberries will burst) then form into a ball. Transfer to a lightly greased baking sheet. Using your hands shape the dough into a circle about 3/4-inch thick. Using a pizza cutter go across the circle four times to create eight wedges, being careful not to cut all the way through. Sprinkle the remaining two tablespoons of sugar over the top. Bake for 20 minutes or until golden brown. Allow to cool for at least 15 minutes before breaking into wedges and serving with your favorite beverage.
Note: You can also add 1/4 to 1/2 teaspoon of cinnamon for an additional kick!
Source: Baking and Books
