Blueberry Scones

Name: Blueberry Scones
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 8 servings
Ingredients: 1 cup whole wheat flour; 1 cup all-purpose flour; 3 teaspoons baking powder; 1/4 cup sugar; 1/3 cup butter or margarine; 3/4 cup light cream; 1 egg yolk; 1 cup fresh blueberries

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Level: Easy
Total: 35 min

Prep: 15 min
Cook: 20 min

Yield: 8 servings

Level: Easy
Total: 35 min

Prep: 15 min
Cook: 20 min

Yield: 8 servings

Ingredients

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1 cup whole wheat flour

1 cup all-purpose flour

3 teaspoons baking powder

1/4 cup sugar

1/3 cup butter or margarine

3/4 cup light cream

1 egg yolk

1 cup fresh blueberries

Directions

Preheat oven to 425 degrees F.
Combine flours, baking powder, and sugar in a bowl. Cut in butter until mixture resembles fine crumbs. Beat cream and egg yolk together and add to dry ingredients. Stir with a fork just until dry ingredients are moistened.
Gently fold in blueberries with rubber scraper. Turn out on a floured surface and knead gently about six times to form a ball. Pat dough into a circle about 3/4-inch thick. Carefully place on greased baking sheet. Mark off eight wedges with a sharp knife. Be careful not to cut all the way through. Sprinkle with sugar. Bake for 20 minutes or until browned.
Break into wedges and serve hot with butter.