- Facebook145
- Pinterest130
- Email3
- Comments120
- SMS
- 398shares
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
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.
- Facebook145
- Pinterest130
- Email3
- Comments120
- SMS
- 398shares
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
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.
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.
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 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!
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!
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.