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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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!