Whole-Wheat Blueberry Scones

Whole-wheat Blueberry Scones
This is really a recipe I got from a Tyler Florence cookbook, but he makes his with white flour and a sweet lemon glaze.  They’re obviously delicious, but for a simpler, very SLIGHTLY more nutritious breakfast treat, I’ve omitted the glaze altogether and used white whole wheat flour.
For 8 scones:
2 cups white whole wheat flour
1 tablespoon baking powder
1/2 tsp salt
2 tablespoons sugar (plus a little extra for the tops)
5 tablespoons COLD unsalted butter, cut in chunks
1 cup heavy cream
1 cup fresh blueberries

Preheat the oven to 400 degrees. Mix together the flour, baking powder, salt, and sugar. Use 2 forks or a pastry blender to “cut” the butter into the flour mixture until it all looks like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold it all together just until it’s moist. Toss the blueberries in a little bit of flour and then fold them into the batter — try not to smash them too much.
Pat the dough out on a floured surface into a rectangle about 12x3x 1 1/4 inches (I NEVER get the measurements right, so don’t worry if you don’t.) Theoretically from here, following the directions from the original recipe, you cut the rectangle in half, then cut the pieces in half again and get four squares. You would then cut the squares diagonally to make 8 triangles. However, because I never get the measurements right, I don’t end up with squares –  so I just make mine into 8 rectangles and it works out okay! Place the scones on an ungreased cookie sheet, sprinkle each with about a teaspoon of sugar, and bake for 15-20 minutes until golden brown.  I think they’re best served warm, but a turn in the toaster oven will do just fine — no need to serve them piping hot from the oven.

 

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