Whole Wheat Blueberry Scones

2 c. all-purpose flour (soft white whole wheat)
1 3/4 c. whole wheat flour
1/4 c. packed brown sugar (sucanat)
4 tsp. baking powder
1/4 txp. baking soda
1/3 c. cold butter
1 3/4 c. 1% buttermilk
1 1/2 c. blueberries (I used frozen)
1 T sugar (sucanat)

In a large bowl, combine the flours, brown sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Stir in blueberries. Turn onto a floured surface; gently knead 10 times.

Transfer dough to a baking sheet coated with cooking spray (I just used my pizza stone). Pat into a 9" circle. But into 12 wedges, but do not separate. Sprinkle with sugar. Bake at 375* for 30-35 minutes or until golden brown. Serve warm.

If you do the WW points diet, these are 4 points each

The boys put them in a bowl with a little milk over top. They were soooo yummy.