Blueberry Scones

- 1 cup whole-wheat flour (250 mL)
- 1 cup all-purpose flour (250 mL)
- 3 Tbsp granulated sugar (45 mL)
- 1 Tbsp baking powder (15 mL)
- 1/4 tsp salt (1 mL)
- 1/4 tsp baking soda (1 mL)
- 2 tsp lemon juice (10 mL)
- 3/4 cup skim milk (175 mL)
- 1/4 cup canola oil (60 mL)
- 1 egg (1)
- 1 cup fresh blueberries (250 mL)
- 1 Tbsp 1% milk (15 mL)
- 1 Tbsp granulated sugar (15 mL)
1. Preheat oven to 425°F (220°C). In a large mixing bowl, combine flours, sugar, baking powder, salt and baking soda; set aside. In second bowl, whisk together lemon juice and skim milk. Let stand for one minute. Add canola oil and egg. Stir until well mixed.
2. Pour wet ingredients into dry ingredients along with the blueberries and mix just to combine ingredients. Turn dough out onto a floured counter top and knead 3 or 4 times, until dough is formed into a large ball.
3. Cut dough in half and pat each ball into a 6 inch (15 cm) circle. Cut each circle into 6 wedges. Brush surfaces with 1% milk and sprinkle with sugar. Place on parchment-lined baking sheets. Bake for about 15 minutes or until scones are golden brown.