Whole Wheat Blueberry Maple Scones

In a stand mixer bowl, mix together the dry ingredients: both of the flours, the baking powder, baking soda, and salt, on low speed. Add half of the butter chunks, and reserve the rest. Paddle until fully mixed into the flour, 2 to 3 minutes.

Add the remaining butter chunks to the bowl, and pulse the mixer 3 or 4 times, to mix the pieces into the dough, while keeping them mostly whole.

In a separate bowl, or a 4 c. measuring cup, whisk together the wet ingredients: the yogurt, maple syrup, buttermilk, and yolk, until thoroughly mixed. Stir in the blueberries. Turn the mixer on low, and pour the blueberry mixture into the flour mixture. Mix it on low for about 10 seconds, to get some of the liquid mixed into the flour. Stop the mixer and mix the rest of the loose flour into the dough by hand. Gather up and lift the dough with your hands. Turn it over in the bowl several times until all the loose flour is mixed in. Scrape it out onto a large sheet of plastic wrap, and wrap it well. Chill it for at least one hour, and up to 24 hours.

Heat the oven to 350º, and position a rack in the center of the oven. Line a baking sheet with parchment paper.

Using a 1/4 c. cookie scoop, scoop out 8 mounds of chilled dough onto the baking sheet, spacing them evenly. Return the rest of the dough to the refrigerator, if you plan to bake it the next day. Or repeat, using a second baking sheet, for the next 8 scones.

Bake for 25-30 minutes, rotating the pan once, at about 15 minutes, to ensure they bake evenly. Check on them whenever you smell something delicious, but basically you want to bake them until they're golden brown.

Make the glaze while the scones are baking. Stir the maple syrup into the confectioner's sugar. Add up to a tablespoon more maple syrup if you need to. You're looking for a nice drizzly consistency.

When you've removed the scones from the oven, drizzle them with the glaze while they're still warm.