Joanne Chang’s Maple-Blueberry Scones | Recipe Cart

Name: Joanne Chang’s Maple-Blueberry Scones | Recipe Cart
Total time: 1 min
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

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Export 10 ingredients for grocery delivery Step 1 In a stand mixer fitted with the paddle attachment, briefly mix both flours, the baking powder, baking soda

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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