Climate Blend Whole Wheat Scones

Preheat the oven to 375°F. Lightly grease a large baking sheet, or line it with parchment. 

In a medium bowl, combine the flour, sugar, baking powder, and salt. Add the butter to the dry ingredients, toss to coat the cubes in flour, then use a pastry blender or your fingers to work it into the dry ingredients until the mixture is crumbly, with no pieces of butter much larger than a pea. 

In a small bowl, whisk together the egg and milk. Add to the dry ingredients and stir with a flexible spatula or fork to make a cohesive dough with no dry flour remaining. 

Transfer the dough to a lightly floured work surface and divide it in half (about 275g per piece). Shape each half into a disk that's about 4 3/4" wide and 3/4" tall. 

Place the disks on the prepared baking sheet. Brush them with milk and sprinkle heavily with coarse sparkling sugar. 

Use a bench knife or a sharp knife to cut each disk into 6 wedges. Pull the wedges apart so there's about 3/4" of space between them; they'll expand as they bake. 

Bake the whole wheat scones for 20 to 24 minutes, until they're set all the way through and golden-brown on the bottom. 

Remove the whole wheat scones from the oven and let them cool briefly on the pan. Serve warm or at room temperature. 

Storage information: Store leftover scones at room temperature, well-wrapped, for several days. Freeze scones for longer storage; to serve, remove from freezer and let stand at room temperature for 30 minutes, then heat in a 350°F oven until warm.