BLUEBERRY MAPLE SCONE
Steps:
- 1 ⅔ cups/240 grams whole-wheat flour 1 cup/130 grams all-purpose flour 1 ½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon kosher salt ¾ cup/170 grams unsalted butter (1 1/2 sticks), cold, cut into 1/2-inch pieces ½ cup/120 grams crème fraîche, Greek yogurt or sour cream, at room temperature ½ cup/120 milliliters maple syrup ⅓ cup/80 milliliters buttermilk, at room temperature 1 large egg yolk, at room temperature 1 cup/125 grams fresh blueberries FOR THE GLAZE: ½ cup/60 grams confectioners' sugar 2 to 3 tablespoons maple syrup
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