Whole Wheat Blueberry Scones

Whole Wheat Blueberry Scones

Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
blueberries, raw
sugars, granulated

Directions:
In a large bowl, combine the flours, brown sugar, baking powder and baking soda.
Cut in butter until mixture resembles coarse crumbs.
Stir in buttermilk just until moistened.
Stir in blueberries.
Turn onto a floured surface; gently knead 10 times.
Transfer dough to a baking sheet coated with cooking spray.
Pat into a 9-in.
circle.
Cut into 12 wedges, but do not separate.
Sprinkle with sugar.
Bake at 375 for 30-35 minutes or until golden brown.
Serve warm.