We love the flavour and toothsome chew that whole grain flours add to baked goods, we used both whole grain and sifted flours in this recipe. Incorporating crème fraîche keeps the scones moist and decadent, and can be substituted with sour cream with similar results.

Maple Blueberry Scones
~ adapted from Flour

1 2/3 cups (220 g) Flourist Whole Grain Spelt Flour
1 cup (130 g) Flourist Sifted Red Fife Wheat Flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cups (170 g) butter, cold and cubed
1/2 cup (120 g) crème fraîche, room temperature
1/2 cup maple syrup
1/3 cup buttermilk, room temperature
1 egg yolk, room temperature
1 1/2 cup (210 g) fresh blueberries

Glaze
1/2 cup (60 g) confectioner's sugar
2-6 tbsp maple syrup

In a mixing bowl of a standing mixer with the paddle attachment, combine flours, baking powder, baking soda and salt on low speed. Add half of the cubed butter and mix until fully incorporated, about 3 minutes. 

Add the remaining butter to the bowl by flattening the cubes between your fingers to create flat sheets. Pulse the mixer three or four times to coat the butter in flour but keeping the pieces whole. 

In a medium bowl, whisk together crème fraîche, maple syrup, buttermilk and egg yolk. Gently stir in the blueberries and pour the liquid into the dry ingredients with the mixer on low speed. Mix for about 10 seconds. Remove the bowl from the stand mixer and continue mixing by hand, gathering and turning the dough over gently until all of the flour is incorporated. Shape the dough into a large circle, 1 1/2" thick. Wrap well in plastic wrap and let rest in the refrigerator for at least 1 hour or overnight. 

Preheat the oven to 350°F and line a baking sheet with parchment paper. 

Unwrap the dough and cut into 8 wedges, place on a baking sheet a few inches apart (they will spread). Bake scones for 35-45 minutes, rotating the baking sheet halfway until the scones are firm and deep golden brown. 

To make the glaze mix the confectioner's sugar in a small bowl and gradually add maple syrup and whisk together until a thick glaze forms. Using a pastry brush, apply the glaze onto the scones while they are still warm. Serve warm or at room temperature.