Another excellent use for frozen blueberries. I especially like the low-bush variety because they are small. But you can use high-bush as well, or other types of small frozen fruits, such as strawberries, raspberries, blackberries, or cherries, if you have them.
1 cup whole wheat pastry flour
1 cup all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup heavy cream
1/3 cup whole milk plain yogurt
1/4 cup white sugar, plus more for the top if desired
3/4 cup frozen blueberries
Preheat oven to 400 degrees. Whisk dry ingredients together in a large bowl. Stir in blueberries so they get coated with flour. Add cream and yogurt and stir until just combined. Drop by large spoonfuls onto a baking sheet (I use a baking stone). If desired, lightly sprinkle the top of each scone with a little sugar.
Bake for about 20 minutes, until golden brown on top.
Makes about 8-10 scones.
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