Blueberry Scones

I started with Cooks Illustrated 'The Best Blueberry Scones' recipe taken from their Number Eighty-Seven issue of July & August 2007 and adapted it to something a little more healthier.

9 tablespoons (2 sticks) unsalted butter, frozen
1 1/2 cups fresh blueberries
1/2 cup fat free half and half
1/2 cup fat free sour cream
1 cup unbleached all-purpose flour
1 cup whole wheat pastry flour
1/4 cup sugar
1/4 cup Splenda
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon finely grated lemon zest

          1. Adjust the oven rack to center position and preheat to 425 degrees. Grate a total of 8 tablespoons of frozen butter. Place grated butter in freezer until needed. Melt one 1 tablespoon of remaining ungrated butter and set aside.
          2. Whisk together milk and sour cream in a small bowl; refrigerate until needed. Whisk flour, sugars, baking power, baking soda, salt and lemon zest together in a larger bowl. Add frozen butter to flour mixture and gently toss with fingers until thoroughly coated.
          3. Add milk mixture to flour mixture, folding with spatula until just combined. With spatula, transfer dough to a liberally floured work surface. Dust surface of dough with flour and knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.
          4. Roll dough into approximately 12 inch square. Then fold dough into thirds. Lift the short ends of the dough and fold into thirds again and then place in the freezer for 5 minutes.
          5. Transfer dough to floured work surface and roll into approximately 24 by 12 inch retangle. Sprinkle blueberries over the top of the dough and then press down gently to slightly embed them into the dough. Roll the dough, pressing to form a tight log. Lay seam side down and press into 24 by 4 inch retangle. Using sharp, floured knife, cut diagonally along the pressed roll to form 16 triangled scones and transfer to parchment lined baking sheet.
          6. Brush tops with melted butter lightly. Bake until tops and bottoms are a golden brown, 15-20 minutes. Transfer to a wire rack and let cool 10 minutes before serving.

Makes 16 servings. The following Nutritional values are for 1 serving:

Adapted	Unadapted
Calories 144.4	Calories 355.2
Total Fat 6.1	Total Fat 19.6
Sat Fat   3.7 g	Sat Fat   12.0 g
Poly Fat 0.3 g	Poly Fat 0.8 g
Mono Fat 1.7 g	Mono Fat 5.6 g
Cholesterol 16.5 mg	Cholesterol 51.5 mg
Sodium 175.8 mg	Sodium 338.6 mg
Total Carbs 20.4 g	Total Carbs 41.3 g
Fiber 3.4 g	Fiber 2.2 g
Sugar 6.1 g	Sugars 12.7 g
Protein 2.3 g	Protien 4.6 g