Joanne Chang’s Maple-Blueberry Scones | Recipe Cart | Recipe Cart

Ingredients

• 1 2/3 cups/240 grams whole-wheat flour
• 1 cup/130 grams all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3/4 cup/170 grams unsalted butter (1 1/2 sticks), cold, cut into 1/2-inch pieces
• 1/2 cup/120 grams crème fraîche, Greek yogurt or sour cream, at room temperature
• 1/2 cup/120 milliliters maple syrup
• 1/3 cup/80 milliliters buttermilk, at room temperature
• 1 large egg yolk, at room temperature
• 1 cup/125 grams fresh blueberries
• 1/2 cup/60 grams confectioners’ sugar
• 2 to 3 tablespoons maple syrup