Whole Wheat Blueberry Scones
- 2 cups of white whole-wheat flour
- 2 -1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup plus one tbsp of raw sugar
- 1 1/3 cup almond milk
- 1 heaping cup of blueberries
- 1 tbsp of melted non dairy butter
Pre heat oven to 400.
In a large bowl combine flour, baking powder, salt, and ¼ 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 counter top 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.