Heart-Healthy Blueberry Scones
Start your morning right with these Heart-Healthy Blueberry Scones—soft, golden, and bursting with fresh blueberries in every bite. Made with wholesome ingredients like whole wheat flour, unsweetened almond milk, and a touch of natural honey, these scones are a guilt-free indulgence that’s as nourishing as it is delicious. They feature a tender crumb thanks to the perfect balance of butter and baking powder, while the subtle hint of vanilla enhances their natural sweetness. Low in sugar and free from refined ingredients, they’re oven-fresh in just 35 minutes, making them an ideal treat for breakfast, brunch, or a quick afternoon snack. Serve warm with a dollop of Greek yogurt or enjoy on their own as a fiber-packed, antioxidant-rich delight. These easy, homemade scones are a heart-healthy way to satisfy your sweet tooth!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.25 cups Unsalted butter
- 3 tablespoons Honey
- 0.75 cups Almond milk, unsweetened
- 1 teaspoons Vanilla extract
- 1 cups Fresh blueberries
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.
Cut the unsalted butter into small cubes and add it to the flour mixture. Use a pastry blender or your fingers to work the butter into the flour until it resembles coarse crumbs.
In a separate small bowl, mix the honey, almond milk, and vanilla extract until well combined.
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined.
Gently fold in the fresh blueberries, being careful not to overmix to prevent them from bursting.
Turn the dough out onto a lightly floured surface and pat it into a circle about 1 inch thick.
Using a sharp knife or a dough scraper, cut the dough into 8 equal wedges.
Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
Bake for 18 to 20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
1342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2023 mg | 88% | |
| Total Carbohydrate | 251.5 g | 91% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 68.3 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 417 mg | 32% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1198 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
