Whole Wheat Blueberry Scones
Many thanks to Top With Cinnamon for this fantastic recipe!
1/4 cup (1/2 a stick/ 2 oz) butter
1 1/4 cups (5.8 oz / 162g) whole wheat flour
1 1/2 tsp baking powder
1/2 tsp cinnamon
2 tbsp sugar
1/2 cup (3 oz / 85g) frozen blueberries
1/4 cup (2 oz / 55g) currants or other dried fruit (optional)
1/4 cup (60 ml) buttermilk*, or plain yogurt
1 tsp vanilla extract
Plain flour for sprinkling
Cream or milk for brushing
2 tsp cinnamon + 2 tbsp fine sugar for topping
Preheat your oven to 350 degrees F (180 degrees C) and line a cookie tray with baking paper.
Measure the butter, and leave to soften. Sift the flour and baking powder into a medium bowl. Add in the cinnamon and sugar. Cut the butter into cubes and add to the bowl, then rub it into the dry ingredients using your fingertips (like when making pie dough) until there are no lumps of butter remaining. Add the frozen blueberries, currants / dried fruit (if using), egg, buttermilk / yogurt and vanilla. Stir it all together until you get a moist dough.
Lightly sprinkle a clean work surface with plain flour. Pour the dough onto the surface, dust it with flour, then flatten it slightly with your hands and shape into a rough circle. Dust it lightly with flour again, cut into eight wedges and place onto the line cookie tray. Brush with cream or milk, then top with cinnamon and sugar.
Bake for 20-25 minutes, then let cool on a wire rack. Store in an airtight container.
*or add 1/2 tsp of vinegar to a 1/4 cup measuring cup, then fill to the top with milk