Whole Wheat Blueberry Scones
Wonderfully delicious.
Yield
18 servingsPrep
20 minCook
15 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
whole-wheat flour
or white whole wheat, or half whole wheat, half white flour |
|
| ½ | teaspoon |
baking soda
|
|
| 2 | teaspoon |
cream of tartar
|
|
| ½ | cup |
sugar
|
|
| ½ | cup |
butter
softened |
|
| ½ | cup |
milk
plus a few splashes |
|
| 1 | cup |
blueberries
fresh or frozen |
|
| 1 | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
whole-wheat flour
or white whole wheat, or half whole wheat, half white flour |
|
| 2.5 | ml |
baking soda
|
|
| 1E+1 | ml |
cream of tartar
|
|
| 118 | ml |
sugar
|
|
| 118 | ml |
butter
softened |
|
| 118 | ml |
milk
plus a few splashes |
|
| 237 | ml |
blueberries
fresh or frozen |
|
| 5 | ml |
cinnamon
|
|
Directions
Preheat oven to 400℉ (200℃).
In a large bowl, sift together flour, baking soda, cream of tartar, and cinnamon.
Add softened butter and sugar, mix well. Stir in milk. Also stir in blueberries.
If dough looks too dry, add a few splashes of milk. Turn dough onto floured surface.
Split dough into 2 batches. Pat out to 1 inch thickness and form into large circle.
Cut dough into 6 wedges.
Place on ungreased sheet pan.
Repeat with second batch of dough.
Bake 15 minutes or until golden and cooked through.
Glaze if desired.
