Whole Wheat Scones with Dried Blueberries

Preheat the oven to 400 Fahrenheit.

Mix together the 4 cups of flour, sugar, baking powder and salt in the bowl of your stand mixer. Once all of the dry ingredients are combined, add in the cold butter cubes. With the paddle attachment, mix until the butter is the size of peas. You don’t want to over-mix at this point, so keep an eye on the dough as this can happen quite fast. I also find that it is better to have some larger chunks in there than to have everything end up too small.

In a medium-sized bowl, whisk together the eggs and cream and then quickly add this to the dry ingredients. Mix until just combined. In a small bowl, mix together the dried blueberries with the remaining one tablespoon of flour and then gently mix the berries into the dough.

This dough is very sticky, so I would suggest making sure you have a very well-floured work surface before you turn these out to roll. Once you’re all floured up, turn out your dough and roll it out until it is about an inch thick. You can cut the dough with a cookie cutter or a knife into the shapes you like, making sure they are all around the same size, and place on a baking sheet.

With a pastry brush, brush the tops of the scones with the egg wash and then sprinkle with additional sugar to taste.

Bake for 20 to 25 minutes until golden brown on top and cooked completely through.