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
- Preheat oven to 400° F.
- In a food processor fitted with a dough blade, mix the flour, baking powder, zest, and salt until combined.
- 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.
- 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).
- 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.
- 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.
- 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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Is there a way to make this dairy free?
While we have not tried this, you might be able to sub coconut oil for the butter and coconut milk for the heavy cream. It looks like some of our readers have commented that they have done that. – Nicole
I am really excited to try this out for Mothers day!
The picture under the recipe shows whole blueberries on top. It says this is an alternative method above but I don’t see any alternative methods mentioned anywhere. I want to make these with whole blueberries instead of pulsing them into it. How are the made this way?
You can either fold them into the dough by hand at the end or press them into the top of the triangles before baking. I hope that helps!
My 1-year-old thinks they’re cookies. “Cooookie. Cooookie. Cooookie”. Win!
Can fresh blueberries be used instead of frozen?
Hi there. We’ve only used frozen. Let us know if you give fresh a try.
Fresh works just fine. I also had to add more flour. They are delicious with a glaze on them.
We just made these these! However, my kids are not fans of blueberries, so we made them with chocolate chips. And since I knew they would like them a little on the sweeter side, I added an extra tablespoon of honey, removed a tablespoon of the heavy cream to keep the liquid to the same measurements. They came out Absolutely delicious. I just used extra flour to help with the stickiness of that though. Wasn’t a problem for me.so excited to find a scone recipe that doesn’t use refined sugar! I will use these as a base for many other varieties of scones.
I don’t have heavy cream…is there a good substitute? My college daughter had my car for the week and I cannot get to the store
Hi. You’ve probably gotten to the store by now. :) I use real coconut milk/cream.
These are amazing! I used 1 cup whole wheat flour and 1 cup whole wheat pastry flour. I also used some of the juice from the orange and cut back the heavy cream (I also add lemon juice to your raspberry lemon muffins). I think this helps them become moist. I used your frosting recipe of powdered sugar, heavy cream and added lemon. Used this to add a nice light glaze. Delicious!
These are wonderful! So, I tried an experiment to lighten these up just a bit and took out the heavy cream and instead juiced the orange and made up the rest of the 1/2 cup with buttermilk. I also used dried cranberries instead of the blueberries. They are wonderful, too! I love a recipe that has some flexibility to it!
To avoid coloring the dough with the blueberries, use dried blueberries instead. This way you have the flavor and nutritional value of the blueberries without creating a “mess” of the dough.
These are great!!! I’ve made them many times and my family loves them. I didn’t have a food processor when I first made them so I cut the butter into thin slabs and used a fork to break them into pea sized pieces. The blueberries were my last ingredient (frozen, wymann’s brand). Yes the dough turned blue, but I think it makes them pretty :-) After reading the reviews I think I’ll stick to my fork method instead of using my processor. I also love that it’s a whole wheat recipe.
Just made these for the first time…..didn’t mind the blue color, but after having read all of the reviews, I still don’t know how to “fix” the stickiness of the dough! I followed recipe to a T, but the stickiness was a bit of a problem. Turned out okay, but definitely will make a glaze for them next time.
Is there a way to make these if you don’t have a food processor with the dough blade?
Hi Melissa. You can just make it by hand. This might help guide you: http://allrecipes.com/video/337/how-to-make-scones/detail.aspx.
Thanks, Amy! That was also my question