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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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 and these Blueberry Cheesecake Bars too!
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. They pair perfectly with your morning coffee, but work great as a quick snack or part of your kid's school lunch!
Print Recipe
Servings: 12 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))
- ¾ 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.
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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Kim says
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.
ROX says
These scones are delicious and easy to make. I'm already making my second batch because the first is already gone.
Sommer @ASpicyPerspective says
I love scones right out of the oven! Can't wait to try this recipe! Great idea on the kiddos lunches!
Rachel says
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.
Sue says
Living in the UK, I'm wondering what 1 'stick' of butter is. How many grams would this be please?
Lisa says
1 stick is 1/2 cup or 113 grams :)
Joelle Permutt says
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?
Sharla says
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.
Sandi says
Baking powder and baking soda are not interchangeable, that's probably what the problem was.
Joelle Permutt says
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.
Robyn says
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.
Rachel says
Can you freeze these? I'm all into make double or triple and freezing the extra. ; )
Amy Taylor (comment moderator) says
Hi Rachel. Sure, you can freeze them. :)
Amy says
Yum! Any idea on calories per serving?
Amy Taylor (comment moderator) says
Hi Amy. We don't provide calorie information. This post helps explain: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/.
Kelly says
Think you could make an equal substitution with spelt flour?
Amy Taylor (comment moderator) says
Hi there. Yes, spelt should work well, too.
TOOTIE ADAIR says
Does anyone have the calorie count or fats etc. per each scone?
Emily Donald says
I just made these and the blueberries (frozen) got completely pulverized. Is that the intent?
Katineyh says
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.
Emily Donald says
Yep. Plastic dough blade.
Cindy says
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?
Sharla says
Hi Cindy. I had the same exact problem. I followed the recipe exactly so I don't know what went wrong.
Amber says
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.
Emily says
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.
Michelle says
I folded the blueberries in at the end just before shaping into a circle.
jean says
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
Amy Taylor (comment moderator) says
Hi Jean. Yes, it is the same. :)
Jean says
Thank you Amy
And would that be plain flour. Or Selfraising flour
Regards
Jean
Amy Taylor (comment moderator) says
:) Plain or you will end up with an overly leavened scone.
Jean says
Thank you Amy
Tabitha says
can whole milk or 2% milk be substituted for the heavy cream?
Amy Taylor (comment moderator) says
Hi Tabitha. Other readers have subbed at least part of the cream with whole milk.
Tiffany says
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. :)
Melinda says
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
Sue says
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!
Sara says
Can you use the blendtec or a mixer if you don't have a food processor?
Laura says
My Blendtec worked great!
Erin says
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.
Lisa says
Good! Yes, a pastry cutter is the perfect substitute if you don't have a food processor :)
Lacy says
Can you sub heavy cream for another type of milk?
sallie says
can you substitute raspberries instead? or once you freeze raspberries do you lose all the nutrients?
Amy Taylor (comment moderator) says
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. ;)
Rebecca Ritacco says
Just made them, delicious! I used a regular food processor blade and whole milk and they turned out great! Thanks!
Darci says
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?
Amy Taylor (comment moderator) says
Hi Darci. If you add them fully frozen, they tend to bleed a lot less.
Jennifer says
Is it possible to use lemon zest instead of the orange? Excited to try to this recipe for my daughters!
Amy Taylor (comment moderator) says
Hi Jennifer. Yes, that should be fine.
Angela @ Food Angel says
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 ;-)
Heather says
Wondering if I can do this in a Vitamix?
Amy Taylor (comment moderator) says
Hello. We've not tried making this in a Vitamix. This might help: https://www.vitamix.com/Discover-Vitamix/What-You-Can-Make.
Laura says
My Blendtec worked great, so I'm sure your Vitamix will!
Anna says
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.
Sharla says
Yes and amen. I agree wholeheartedly with this.
Shannon Recktenwald says
Do the blueberries get grinded up or bleed into dough causing it to be blue/ purple?
Amy Taylor (comment moderator) says
Hi Shannon. If you use frozen blueberries, they will not bleed much.
Laura says
I used dried blueberries and they stayed intact.
Abbey says
Any suggestions if you don't have a good processor? Thanks!
Kristen says
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.
Amy Taylor (comment moderator) says
Hi Abbey. You can make it by hand with a pastry cutter. :)
Stacy says
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!
Denise Beinke says
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
Kristen says
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.
Heather says
I sub coconut milk for heavy cream all the time, I haven't had any issues, actually like it better!
Lauren says
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.
LeAnn @ Real Fit, Real Food Mom says
Looks good! Will pin to try soon!
Samantha says
Looks delicious! Any suggestions for a non-dairy substitute for the heavy cream? My daughter has a severe dairy allergy.
Amanda says
Could you use syrup instead of honey?
Amy Taylor (comment moderator) says
Hi Amanda. You can typically sub maple for honey 1:1.
Jenn says
Could you make this in a Vitamix? I don't have a large food processor?
Amy Taylor (comment moderator) says
Hi Jenn. We've not tried making batters in the Vitamix. Her is a link that might help: https://www.vitamix.com/Discover-Vitamix/What-You-Can-Make.
Laura says
I made them in my Blendtec yesterday and it worked beautifully!
Luda Doddridge says
I don't have a dough blade for my food processor. Is there another option?
Lisa says
Try the regular blade! I sometimes use it as a substitute with no problems.
Tina says
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?
Lisa says
I definitely think that would be worth a shot, although I have not tried it! Let me know how they turn out :)
Tina says
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 :)
Shannon says
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!
Lisa says
I've also been successful using the regular blade even when a dough blade is best - so I say go for it!
Vanessa says
Could I use frozen cranberries? I picked up a bag by mistake and am trying to find a recipe for them! Thank you!
phrist says
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.
Lisa says
Yes, I think that should work just fine - enjoy! :)