Whole Wheat Blueberry Scones
Nutty, wholesome, and bursting with juicy blueberries, these Whole Wheat Blueberry Scones are a healthier twist on a classic treat that doesn’t skimp on flavor. Made with nutrient-rich whole wheat flour and studded with fresh or frozen blueberries, these bakery-style scones are lightly sweetened and delicately vanilla-scented for a breakfast or snack that's as nutritious as it is delicious. The cold, cubed butter creates a perfectly flaky texture, while an optional sprinkling of coarse sugar adds a satisfying crunch. Ready in just 35 minutes from start to finish, these golden-brown scones are perfect served warm with a cup of coffee or tea, making them an irresistible addition to any morning routine or afternoon break. Whether you’re looking for wholesome brunch ideas or healthy baked goods for meal prep, these easy, one-bowl scones are sure to impress!
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Recipe Information
Ingredients
- 2 cups whole wheat flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 3 tablespoons granulated sugar
- 0.5 cup unsalted butter, cold and cubed
- 0.5 cup milk (preferably whole or 2%)
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen, do not thaw if frozen)
- 1 tablespoon optional coarse sugar for topping
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the whole wheat flour, baking powder, salt, and granulated sugar.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the mixture until it resembles coarse crumbs.
In a small bowl, mix the milk and vanilla extract. Gradually add the wet ingredients to the dry mixture, stirring gently just until the dough comes together. Be careful not to overmix.
Gently fold in the blueberries, being mindful not to crush them. If the dough is too sticky, sprinkle in a little more flour, 1 tablespoon at a time.
Turn the dough out onto a lightly floured surface and gently shape it into a 1-inch thick round disc.
Using a sharp knife, cut the disc into 8 equal wedges, like a pie. Arrange the wedges on the prepared baking sheet, leaving some space between them.
If desired, sprinkle the tops of the scones with coarse sugar for added crunch and sweetness.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and firm to the touch.
Remove the scones from the oven and allow them to cool for 5-10 minutes on the baking sheet before serving warm or transferring to a wire rack to cool completely.
Nutrition Facts
Calories |
2039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.9 g | 134% | |
| Saturated Fat | 64.1 g | 320% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 2606 mg | 113% | |
| Total Carbohydrate | 258.5 g | 94% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 72.3 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 254 mg | 20% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1281 mg | 27% | |
*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.
