If you’re even remotely a fan of muffins and biscuits, then you’re gonna love these Whole-Wheat Blueberry Scones. And they’re not just for breakfast. We’ve been eating these for snacks, and I’ve also been putting them in my kids’ lunches. The possibilities are endless! Plus they’re freezer friendly too, so go for it. :)
Whole-Wheat Blueberry Scones
If you're even remotely a fan of muffins and biscuits, then you're gonna love these Whole-Wheat Blueberry Scones.
Ingredients
- 2 cups whole-wheat flour
- 1 tablespoon baking powder
- 2 teaspoons orange zest, chopped
- ½ teaspoon salt
- 8 tablespoons butter, straight out of the fridge (1 stick)
- 3/4 cup frozen blueberries
- 2 eggs
- ½ cup heavy cream
- 2 tablespoons honey
Instructions
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Preheat oven to 400° F.
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In a food processor fitted with a dough blade, mix the flour, baking powder, zest, and salt until combined.
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Cut the butter into tablespoon-sized chunks and sprinkle them on top of the flour mixture. Pulse until the butter breaks up into pea sized pieces. Add the blueberries and pulse again just until combined.
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Drop in the eggs, cream, and honey and process until the dough comes together into one ball chasing itself around the machine (or if that doesn't work, you can just bring it together with your hands).
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Turn the dough ball out onto a floured surface and pat down with your hands (or use a rolling pin) into one big circle that's about ¾ inch thick. If the dough sticks to your hands, pat it with a little more flour.
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Cut the dough into triangle shaped pieces (it helps to cut into the circular shape like you would a pie or a pizza) and place on an ungreased baking sheet. If there are any remaining scraps press them together and cut more shapes until it’s all been used.
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Bake for 12 to 15 minutes or until golden brown. Serve warm or at room temperature.
Recipe Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Whole-Wheat Blueberry Scones
Amount Per Serving
Calories 190
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 61mg20%
Sodium 179mg8%
Potassium 141mg4%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 3g3%
Protein 4g8%
Vitamin A 420IU8%
Vitamin C 0.4mg0%
Calcium 69mg7%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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THANK YOU for the lovely recipe. Can i make it with raspberries?
i just don’t have the blueberries on hand and i can not wait until tomorrow to try your new recipe.
Yes, I think that should work just fine – enjoy! :)
Could I use frozen cranberries? I picked up a bag by mistake and am trying to find a recipe for them! Thank you!
Can I use my food processor with the regular blade? I don’t have a dough blade and want to make these right now! ;) I’ve been very successful using the regular blade and making things like pizza dough in the food processor. Thank you!
I’ve also been successful using the regular blade even when a dough blade is best – so I say go for it!
Oh my goodness, one of my all time favorite treats,,, ai want to make these NOW but don’t have heavy cream. Do you think it would be feasible to substitute whole milk?
I definitely think that would be worth a shot, although I have not tried it! Let me know how they turn out :)
I ended up replacing the heavy cream with half a cup of milk and 2 tablespoons of melted butter. They came out great! My husband even likes them :)
I don’t have a dough blade for my food processor. Is there another option?
Try the regular blade! I sometimes use it as a substitute with no problems.
Could you make this in a Vitamix? I don’t have a large food processor?
I made them in my Blendtec yesterday and it worked beautifully!
Hi Jenn. We’ve not tried making batters in the Vitamix. Her is a link that might help: https://www.vitamix.com/Discover-Vitamix/What-You-Can-Make.
Could you use syrup instead of honey?
Hi Amanda. You can typically sub maple for honey 1:1.
Looks delicious! Any suggestions for a non-dairy substitute for the heavy cream? My daughter has a severe dairy allergy.
Looks good! Will pin to try soon!
Samantha,
I have used SO Delicious coconut creamer in place of heavy cream in recipes. Not quite as thick – more like half and half, but it works well.
Thinking about a non-dairy option using coconut oil instead of butter and regular coconut milk instead of the heavy cream. Might also make a cashew cream instead of the heavy cream.
I sub coconut milk for heavy cream all the time, I haven’t had any issues, actually like it better!