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

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. :)

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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Recipe Rating

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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

  6. 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. :)

  7. 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?


    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!

  8. 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. ;)

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

  10. 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?

  11. 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 ;-)

  12. 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!

  13. 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.


  14. 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.

  15. 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.

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

  17. 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 :)

  18. 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!

  19. 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.