If adding cream cheese, then at least one hour before prep, cut cream cheese into small 1/4-1/2 inch cubes and freeze.
Preheat over to 375°. Cover a large baking sheet with parchment paper or a baking mat.
Mix 1 1/2 cup white flour, 1/2 cup whole wheat flour, 3 tablespoon sugar, 2 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt in a large mixing bowl. Mix well. Then "cut in" the butter into the dry mixture with a large fork.
Mix in blueberries and optional cream cheese.
In a separate bowl, whisk together one egg, 1/2 teaspoon vanilla, and 2/3 cup buttermilk. Now GENTLE drizzle and mix the wet into the dry and incorporate as much flour as possible by lightly continually mixing. And a bit more milk if needed.
Turn onto a lightly floured surface—Pat into an 8-inch diameter 1-inch thick disk and cut like a pie into eight pieces.
Place on a baking sheet covered with parchment paper or mat. Whip the second egg for an egg wash and brush each scone and then sprinkle with sugar.
Bake until golden brown. About 20 minutes. Remove and cool on wire rack.
Be sure to use parchment paper or a baking mat.
You can use entirely AP flour. I’m suggesting 25% whole wheat that adds a bit of nutty flavor. If you go over 50%, you will need more fluid and it will be dense.
A substitute for each cup of buttermilk, you can use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes.
Either frozen or fresh blueberries will be fine.
The cream cheese is very nice but must be frozen.
Sealed at room temperature for 2-3 days and frozen for 3-4 months. If you add the optional cream cheese, I suggest storage in the refrigerator instead of room temperature. They should still freeze well.
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