Blueberry Scones

Step 1: Preheat oven to 400°F.

Step 2: Lightly grease a large cookie sheet or line with parchment paper and set aside.

Step 3: In a large bowl, mix together both flours until well blended. Remove 1/4 cup white flour blend to use for dusting work surface later (you will be left with 2 1/4 cups flour blend in bowl). To the 2 1/4 cup flour add the sugar, baking powder, baking soda and salt. Mix well.

Step 4: In a medium bowl, whisk together yogurt, egg, melted butter, lemon juice and zest. Pour wet ingredients into dry ingredients and mix using a wooden spoon until a soft dough forms. If dough is too stiff, add a couple tablespoons milk. If too sticky, add a bit more flour.

Step 5: Gently fold in blueberries, being careful not to squish them.

Step 6: Turn dough out onto a lightly floured surface (use reserved 1/4 cup white flour mixture).

Step 7: Divide dough in half and form each half into a ball.

Step 8: Place both dough balls on prepared cookie sheet. Pat each ball into a 1-inch-thick circle (about 6 to 7 inches in diameter). Using a large, sharp knife, cut each circle into 6 wedges, but do not separate them. Brush tops lightly with light cream or milk (this helps with browning).

Step 9: Bake 16 to 18 minutes, until puffed up and golden.

Step 10: Transfer scones to a wire rack to cool slightly.

Step 11: Best when served warm.