Whole Wheat blueberry scones

Makes 10 scones Hands-on time 15 minutes total time 50 minutes

1¼ cups + 2 tsp all-purpose flour, divided 1 cup whole wheat flour

½ cup granulated sugar

4 tsp baking powder

¾ tsp salt

½ cup cold unsalted butter

1 cup smooth ricotta cheese

½ cup 10% or 35% cream

2 tsp vanilla

1½ cups frozen blueberries topping

2 tbsp 10% or 35% cream

1½ tsp coarse sugar

2 tbsp sliced almonds (optional)

Preheat oven to 425°F. Line baking sheet with parchment paper.

In large bowl, whisk together 1¼ cups of the all-purpose flour, the whole wheat flour, sugar, baking powder and salt. Using coarse side of box grater, grate butter into flour mixture; toss to combine.

In small bowl, whisk together ricotta and cream. Make well in centre of flour mixture; using fork, stir in ricotta mixture just until ragged dough forms. In bowl, toss together blueberries and remaining 2 tsp all-purpose flour. Sprinkle over flour mixture.

Turn out onto lightly floured surface. Quickly pat and lightly knead into 8-inch round. Using pastry scraper or chef’s knife, cut into 10 triangles. Arrange on prepared pan, 2 inches apart. Freeze for 15 minutes.

Topping

Brush with cream; sprinkle with coarse sugar and almonds (if using).

Bake until deep golden brown, 22 to 24 minutes. Transfer to rack.

per scone about 299 cal, 7 g pro, 15 g total fat (9 g sat. fat), 37 g carb (2 g dietary fibre, 14 g sugar), 42 mg chol, 401 mg sodium, 123 mg potassium. % RDI: 17% calcium, 11% iron,

12% vit A, 1% vit C, 18% folate.