Whole-Wheat Blueberry Scones

12 Reviews / 4.6 Average
If you're even remotely a fan of muffins and biscuits, then you're gonna love these Whole-Wheat Blueberry Scones. They pair perfectly with your morning coffee, but work great as a quick snack or part of your kid's school lunch!
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Whole-Wheat Blueberry #Scones on 100 Days of #RealFood

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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. :)

Try this Lemon Blueberry Bread too!

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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132 thoughts on “Whole-Wheat Blueberry Scones”

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  1. Hey Lisa! I found your recipe after searching for a Blueberry scone recipe for Whole Wheat flour. I used Soft White Wheat which I milled and sucanat instead of sugar. I didn’t want to use the lemon zest so I replaced it with 2 teaspoons of ground cinnamon and it was a perfect balance. I don’t have a food processor so I used a pastry blade which worked out perfectly. I grated a stick of frozen butter, tossed it in the flour to coat then used the pastry blade to incorporate. I then added the wet ingredients and folded the frozen blueberries in. I did have to add some extra flour as I kneaded it but, it worked out and they were not dry.
    I’m so excited for the success on my first try and will definitely make them again.

    Thank you for sharing such a great and wholesome recipe. Now I’m going to look up Herb Cheese 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

  2. 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.

  3. 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.

  4. 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

  5. 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!

  6. 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!

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. 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.

  12. 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.

  13. 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.

  14. 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.

  15. 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.

  16. 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!

  17. 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.

  18. 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

  19. 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!!

  20. 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.

  21. 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.

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

  23. 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?

  24. 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