You don’t have to stick with blueberries


You can use blackberries, raspberries, raisins, apricots, etc., etc., etc., … the options are endless!

2 cups of white whole-wheat flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup + 1 tbsp. of raw sugar
1 cup + 2 tbsp. low fat milk
1 heaping cup of blueberries
1 tbsp. of melted butter

Pre-heat oven to 400 F.
In a large bowl combine flour, baking powder, salt, and 1/4 cup of sugar. Stir in the milk and mix just until the dough starts to come together (it will be sticky). Add in the blueberries, mixing just enough to get them incorporated.

Place dough onto a floured countertop and knead briefly, just enough to bring the dough all together. Use your hands to pat the dough down into about an 8-inch circle.
Brush the top of the dough with the melted butter and sprinkle with the remaining sugar.

Cut the dough into 8 wedges and place the wedges on a rimmed baking sheet that is lined with parchment paper or a silpat mat making sure that the scones don’t touch.
Bake for 18-20 minutes or until the scones are golden brown.