Whole wheat blueberry scones

 

Ingredients

* A: Cake flour…130g

* A: Whole wheat flour…100g

* A: Sugar…50g

* A: Baking powder…10g (1 1/2 teaspoons)

* Rice oil…50g

* Your preferred milk (soy milk, cow's milk, etc.)…35g

* Beaten egg…35g

* Blueberries (frozen is also acceptable)…70g

* Granulated sugar…to taste

Instructions

1. Put the ingredients from A into a bowl and mix thoroughly with a large spoon until evenly combined. Add the rice oil and mix with a spatula or dough scraper, cutting through any clumps of oil.

2. Make a well in the center of the flour and add the milk or soy milk and beaten egg. Mix everything together roughly.

*If you have a food processor, you can easily complete the steps up to this point by using the food processor.

Once the flour has reduced, add the blueberries and mix briefly. Using a dough scraper, cut and fold the dough together, pressing it down as you go.

3. Place the dough on plastic wrap, shape it into a circle about 3 cm high, and cut it into 8 equal portions.

4. Arrange the dough on a baking sheet lined with parchment paper, brush the surface with the remaining egg, and sprinkle with granulated sugar. Bake in a preheated oven at 200°C for 15 minutes.