Maple Blueberry Scones (Whole Wheat

Maple Blueberry Scones (Whole Wheat)

1 2/3 C whole wheat flour

1 C all purpose flour

1 ½ tsp baking powder

½ tsp baking soda

½ tsp kosher salt

¾ C butter, cold

½ crème fraiche

½ C maple syrup (pure)

1/3 C buttermilk

1 large egg yolk (room temp)

1 C fresh or frozen blueberries

Maple glaze

Line baking sheet with parchment paper.

In large bowl, mix dry ingredients well. Cut in butter until crumbly. In a small bowl, mix crème fraiche, syrup, buttermilk and egg yolk. Mix wet ingredients into dry ingredients until just barely combined. Gather dough with hands and turn over in bowl to mix in loose flour. Gently mix in blueberries.

Drop scones onto parchment paper in about ½ cup scoops. Leave several inches between each. Cover loosely and refrigerate 1 hour.

Preheat oven to 350 degrees. Bake for 15-25 minutes, until scones are golden brown and firm when you push down on them.

Let cool most of the way and then drizzle with maple glaze (1/2 C powdered sugar and 3 Tbsp maple syrup).

*From Pastry Love by Joanne Chang

**Make crème fraiche a day ahead: add ½ Tbsp buttermilk to ½ C heavy whipping cream. Let sit covered at room temperature for at least 10 hours or overnight. Store in refrigerator for up to 2 weeks. To make more, add a few tablespoons of old crème fraiche to heavy cream, rather than using buttermilk.