Blueberry Scones

Blueberry Scones

Ingredients:

• 2 Cups Whole Wheat Flour

• 2 Cups All-Purpose Flour

• 2 sticks cold, unsalted butter cut into cubes

• 2 tbsp baking power

• 2 tbsp brown sugar

• 2 tbsp grated orange zest

• 1 tsp salt

• 4 large eggs, beaten

• 2 cups fresh blueberries

• 1/2 to 3/4 cup whole milk

• Egg wash for brushing (1 egg, beat + 1tbsp water added to egg)

Preheat oven to 400 ℉ .

In a stand mixer combine flour, baking powder, sugar, salt and orange zest. With paddle attachment, stir ingredients together. Add cubed butter and continue to stir until mixture looks like coarse crumbs. Stir in blueberries.

Make a well in center of mixture, add milk and beaten eggs. Stir until combined. Turn onto a floured surface and knead lightly 3 or 4 times.

Pat into a circle 1". Using a 3" diameter cookie cutter, cut scones out starting from outer corners. Gather the remaining dough and form again into a circle and cut out as much scones as you can. You should be able to get approximately 12 to 14 scones.

Place scones on two un-greased baking sheet. Brush with egg wash. Bake for 18 to 20 minutes until scones has a nice golden brown color. Let cool on wire rack.

Notes & Tips:

• Do not overwork dough or scones will not be flaky.

• If you prefer to use only all-purpose flour, by all means do so. I like the added fiber so I used a mix of the two flours.

• Heavy cream can be substituted for the whole milk.

• If you prefer the traditional triangular scones, shape dough into a rectangle, cut into squares then triangles.

• Drizzle maple syrup before serving.