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. 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 on 100 Days of #RealFood

Whole-Wheat Blueberry #Scones on 100 Days of #RealFood

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.
4.6 from 12 votes
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Print Recipe
Servings: 12 scones

Ingredients
  

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.

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.
Tried this recipe?Let us know how it was!
Scones with Blueberries on 100 Days of #RealFood
This is how they turn out if you use the Alternative Preparation Method above.

Whole Wheat Blueberry #Scones on 100 Days of #RealFood

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130 thoughts on “Whole-Wheat Blueberry Scones”

    1. 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

  1. 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?

      1. Fresh works just fine. I also had to add more flour. They are delicious with a glaze on them.

  2. 5 stars
    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.

  3. 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

  4. 5 stars
    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!

  5. 5 stars
    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!

  6. 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.

  7. 5 stars
    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.

  8. 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.

  9. If you gently fold the frozen berries by hand into the dough while making the the round circle of dough, you end up with dough perfectly studded with berries. (It doesn’t change the color of the dough). Though I’ve only tried it with blackberries and sour cherries.

  10. 5 stars
    The are amazing. I had no problem with the color of the dough. It happens….and it doesn’t change the taste. I love these, my family loves these. I can not make enough. Lol.

  11. I thought these were great! I didn’t think they were bland at all. If anything, I was suprised by the level of sweetness with no added sugar.

  12. Should have read the reviews! My dough too turned into a grey sticky mess. I wasn’t about to throw it all away! So I incorporated A LOT more flour by hand and made it work. However, they ended up VERY bland. I know scones are supposed to be less sweet, but these need a little sometime more…I’d say either more honey, zest, or at the very least, a spread of some sort when serving (butter, honey, fruit spread, etc). Next time I will stir the blueberries in by hand at the end to avoid the grey stickiness.

    1. To make this recipe a 10 try drizzling them with lemon glaze. Just add freshly squeezed lemon juice to organic powdered sugar until the desired consistency is reached, I make mine fairly thin. Drizzle the glaze onto cooled scones. Also, try folding the frozen berries into the dough by hand.

  13. 5 stars
    Mine were also blue, but who cares! I had to cook them for about 23 minutes, but I think I made them a little thicker than required. Overall, great taste, just enough flavor to not be boring and a good balance with my morning coffee. My 2 year old loves them and my very picky 6 year old at least tasted it, but no go this morning.

  14. I wish I would’ve read the reviews on this one first. Like other reviewers, mine turned out to be a purple/gray gooey mess that I had to throw away. I used white whole wheat. I will try these again soon and will use whole wheat not white whole wheat and will add the blueberries at the very end.

  15. I love these!! My blueberries did break down and make the dough grayish purple, and the dough was pretty sticky but I didn’t know any better so I went ahead and baked them! Sooo good! I added fresh rosemary to my dough which was definitely a good choice! Will definitely be making these again!

  16. This was a total fail for me. I also was left with a blue sticky mess. I couldn’t seem to add enough extra flour to hold it together. I’m so bummed. I was looking forward to these!

    1. Amy Taylor (comment moderator)

      Hi Kristin. We have used them interchangeably but not in this recipe. Maple does change the flavor somewhat.

  17. 1 star
    This recipe was a total fail for me and the first bad outcome from this website :( I used my kitchen aid mixer using the dough hook. First the tablespoon sized butter was too big and never broke up in my mixer. Then, I added the blueberries straight from the freezer and figured maybe it would work better since I was using a mixer and not the food processor but I was wrong. The dough was extremely sticky, blue/gray, and I could barely get it out of the bowl. I coated both my cutting board and the top of the dough with flour just so I could pat it out without it sticking to everything. They baked up nicely but taste very bland. I have been following this blog and have been eating roughly a 70-80% of a real food diet for 2 years now so I am used to things having just a touch of sweetness but this tasted like plain flour.

    1. Hi Natasha,

      I don’t have dough blade either, but I use my regular blade to make dough, I just put it to the freezer for at least 20 minutes before baking:)

      Hope it helps!

      Viktoria

  18. 5 stars
    Mystery solved! I tried to make them yesterday and it was a blue gooey mess. Had to throw out the dough. Two modifications and perfection today ! Delicious! First, you MUST use whole wheat flour. I used white whole wheat yesterday and it didn’t absorb all the liquid…thus the gooey mess. Secondly, I stirred in blueberries by hand at the end….didn’t risk turning the whole thing blue! Yum!!

  19. I agree with previous comments, definitely more cake like. Sort of like a cross between a scone and a muffin. Still, quite delicious! I made mine with sour cherries (which I folded into the dough before rolling/shaping), omitted the orange zest and topped with a thin lemon glaze(organic powdered sugar and lemon juice). Can’t wait to try the recipe with blackberries.

  20. I followed the recipe exactly and had to throw out the dough. It turned into a blue, wet mess. I was so disappointed. I think if I tried again I’d increase the flour and not mix in the blueberries until the end.

  21. Amazing! Mine turned out purple but delicious. The orange overpowered the blueberry flavor but the taste is incredible.

  22. Ready to put in the oven. The dough is an ugly gray color. I’m thinking next time the frozen blueberries should go in at the end?

  23. I tried with my food processor with regular blades and it was way too wet. Tried adding a bit more flour and mixing by hand but no luck. :( I think the regular blades pulverized the blueberries, as only a couple were still intact.. Any ideas?

    1. Hello Megan,

      I use regular blade to make dough as well. There is one little trick that makes difference (at least for me:) and it’s putting the blade into the freezer for at least 20 minutes before using it. I found this advice somewhere online and it really helps. Also, once I left the whole container in the fridge for a few hours and it worked amazingly. Haven’t tried it since, but maybe I will set up an experiment:)

      I hope it helps. My plan is to try this particular recipe in a week or so, so we will se how it goes:)

      Viktoria

  24. I did something really stupid with these. I put them on a flat cookie sheet, and the butter melted and ran down to the bottom of the oven and almost caused a grease fire! So make sure you use a rimmed baking pan.
    Despite that, they were absolutely delicious! My 18-month-old daughter loved them and made lots of yummy noises. Will definitely be making these again.

  25. 4 stars
    These were a hit this morning! I don’t have a food processor, so I had to mix by hand. They came out soft, but delicious. I did have to make one minor change. I had no cream because I had whipped it up for a dessert. I used the whipped cream instead, so it had vanilla and maple syrup added.

  26. Just made the scones. They taste like scones, have a nice flavor, but they are puffy like cake. Is that due to the eggs? I’ve never made scones with eggs, usually just butter and cream. I’ve also never made scones with the food processor. My scones are also a dark blue (started with frozen blueberries). I used whole sprouted spelt flour. Taste is good, just a strange consistency. For as puffy like cake as they are I think they need to be sweeter. The batter was a little wetter than I had expected. So yeah, one other thing I did was substitute baking soda or baking powder. 1 t baking soda. Maybe too much?

    1. Hi Joelle. My dough was way too wet too. I couldn’t even shape mine and had to throw it out. I had wondered the same thing about the eggs. The scone recipes I usually use never call for eggs either so I hear ya.

      1. Interesting that they are not interchangeable. I was doing some reading about it. My kids actually liked them cake like. The taste is good. I’ll make them again, but maybe with baking powder this time.

  27. I just made these and I’m so bummed! I tried using my mixer with a dough hook, my BlendTec, and my pastry cutter. They are like gray biscuits. I don’t taste any blueberry which is crazy for what color they are. My blueberries were frozen. I did the Spelt Pumpkin Muffins today and LOVED them. Oh well.

    1. Did you use the plastic dough blade? If you used the regular metal blade it would have definitely chopped the blueberries up, but the dough blade mixes without chopping. Just a thought.

      1. That happened to me as well. I used a plastic dough blade, but the whole thing turned into a purple gooey mess. The dough never formed a ball even when I tried by hand. I don’t know what went wrong?

      2. Hi Cindy. I had the same exact problem. I followed the recipe exactly so I don’t know what went wrong.

      3. Mine was the same. I ended up adding an extra 1/2 cup of flour or so at the end and kneaded that in by hand. They turned out good as far as the flavor and texture. But I think I will try adding the blueberries in at the end next time.

      4. Yeah. I added extra flour too. I might try them again and add the blueberries at the end but overall this recipe is fairly disappointing.

  28. Hi Melinda, I live in Australia.
    could you tell me if whole-wheat flour is the same as wholemeal flour here in Aussie.
    thanks
    Jean

  29. SOOOOO excited to try this recipe! I’ve been able to tweak my banana muffin, pumpkin muffin and apple muffin recipes to make them much more healthy but blueberry is my kids favorite and no healthy switches have worked. Will let you know what they think. :)

  30. Hi I live in Australia. I am unsure what a stick of butter is in weight terms ( I have a thermomix) is it 250 grams?

    Thanks

    1. Hi Melinda. I am an Aussie living in Canada, so can tell you that a stick of butter is equivalent to 125 grams. Happy cooking!

  31. I made these for breakfast this morning. They were really good! I made them by hand and just used a pastry cutter to mix in the butter. We topped them with a drizzle of honey. A perfect breakfast! I loved the subtle taste of the orange.

    1. Amy Taylor (comment moderator)

      Hi Sallie. Sure, you could try them with raspberries. And no, if raspberries are frozen right after picked, they retain most of their nutrients. That’s true with any fruit or veggie. ;)

  32. Just made them, delicious! I used a regular food processor blade and whole milk and they turned out great! Thanks!

  33. Just made these and they were delicious! Only problem was the dough turned blue. I’m thinking maybe mix in the blueberries by hand just before rolling out the dough?

  34. I’ve always wanted to learn how to make scones, but never got around to it. I will have to break in my new Ninja food processor Christmas gift with this recipe for sure!! Thanks for sharing, Lisa! P.S. It sounds like you’ve accepted that your daughter is 10 now- you mentioned it so casually in the e-mail ;-)

  35. I just made this recipe according to the instructions. The frozen blueberries got pulverized. I suggest folding in the blueberries by hand after the wet ingredients are incorporated. Or perhaps move to a mixing bowl after incorporating the butter. Stir in the blueberries, then add the wet ingredients.

    1. I don’t have a food processor so I’m planning to cut the butter in with a pastry cutter and then mix the other ingredients in by hand.

    2. Try grating your frozen butter,with a box grater, into the dry ingredients and then cutting it in with your pastry blender. Your butter stay colder so you get a better rise from the steam escaping. It also takes a fraction of the time!

  36. How would you suggest making this and some of the other recipes Gluten Free for my family. We are trying to eat healthier,however 3 out of 5 of us are Gluten Free.

    Thanks,
    Denise

  37. 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.

  38. 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.

  39. Looks delicious! Any suggestions for a non-dairy substitute for the heavy cream? My daughter has a severe dairy allergy.

  40. 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?

      1. 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 :)

  41. 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!

  42. 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.

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