Whole Wheat Blueberry Scones

WHOLE WHEAT BLUEBERRY SCONES (8 large scones, 12 small scones)

1 1/2 cups King Arthur Whole Wheat Flour*
1/2 cup Unbleached All Purpose Flour 
1/2 teaspoon salt
1/4 cup granulated sugar
1 tablespoon baking powder
6 tablespoons cold butter, cut into pieces
1 cup fresh blueberries
2 large eggs, beaten
1/4 cup Greek yogurt
1 teaspoon vanilla extract
1 tablespoon grated lemon zest 
1/2 teaspoon almond extract
2 tablespoons coarse sugar, for sprinkling on top


Whisk together all the dry ingredients in one bowl. Add the cut butter and begin to work it into the dry ingredients with a fork. (or clean fingers!) Add the blueberries. In a separate bowl mix together all of the wet ingredients together with an electric mixer. Adding a little bit at a time, pour the dry ingredients into the wet ingredients until you have a wet moist dough. Scoop the amount of dough you would prefer onto a pan lined with parchment paper. (this is where you can form the dough to the shape you would prefer) Baste with milk and sprinkle sea salt on top. Place in a 375 degree oven for 20-25 minutes. 

Dulces,

-K