2/3/14

Whole Wheat Blueberry Scones

For those who have tried to prepare food in another cook's kitchen, it can sometimes feel like trying to drive down the interstate blindfolded. While I have been away from home for about 2 1/2 weeks now helping out with the new grandson, I have been cooking in my son and DIL's kitchen. Fortunately the blindfold now has come off, and I am quite comfortable in their kitchen. The adjustment actually came without a hitch because of the logical arrangement of their kitchen tools and the well-stocked pantry.

The weather looked so wet and dreary this morning when I got out of bed I decided something was needed to lift those gray clouds. These rustic Whole Wheat Blueberry Scones put some light in our kitchen and got the day off to a great start with fresh fruit in our breakfast.










Whole Wheat Blueberry Scones

2 cups all purpose flour
1 3/4 cups whole wheat flour
1/4 cup packed brown sugar
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup cold unsalted butter, cut into cubes
1 3/4 cups buttermilk
1 cup fresh blueberries
1 1/2 teaspoons sugar

Optional - Substitute dried fruit for the blueberries by folding fruit in after buttermilk has been added.

Preheat oven to 375 degrees F. Prepare a baking sheet with parchment paper or spray a baking sheet with cooking spray.
In a large bowl, combine all purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, and salt. Using a pastry cutter, cut in butter until mixture resembles coarse crumbs. Add buttermilk, stir just until moistened. Place dough on a floured surface, knead several times until dough comes together. Pat dough out into a 12-inch circle. Sprinkle blueberries on dough and press gently into the dough. Carefully fold the dough over and reshape into an 8-inch circle. Place dough on prepared baking sheet. Cut the dough into 8 wedges for large scones or 12 wedges for smaller scones. Do not separate the wedges. Sprinkle with sugar.
Bake for 30 - 35 minutes or until golden brown. Serve warm.




Scones are delicious for breakfast, but they are also perfect for afternoon tea. I'll look forward to enjoying these scones today with my tea. I don't think I've mentioned that my son and DIL not only have a new baby, they also have a pleasant and well-behaved Corgi named Raz. We certainly have a lot in common with the Royal Family, don't we - scones for tea, a new baby, and a Corgi.

Bet you couldn't guess who the Queen is in this kingdom.

3 comments:

  1. What fun to be with the family, Anita, and kiss on the new baby. The scones look delicious and I'm sure they were appreciative.

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    Replies
    1. Kitty, Thank you, I am enjoying this sweet baby and don't know how I'm going to leave him behind when I have to go home!

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