Whole Wheat Blueberry Scones

Whole Wheat Blueberry Scone Recipe

A while ago, I was on a mission to create a perfect scone recipe for myself. It took more than several tries but eventually I got it. The kind of scone I like is one that is toasty and crunchy on the outside and light and moist on the inside. I think because I was making scones so often back then I kind of got sick of them. So finally after what seems like a year without a scone, I finally got a craving to whip some up again.

INGREDIENTS
1 1/2 cups whole wheat flour
1/2 cup all purpose flour
1/3 cup sugar
2 tsp. baking powder
4 Tbsp. butter
1 egg
1/2 cup milk
1/3 cup blueberries

DIRECTIONS
In a large bowl combine the flour, sugar, and baking powder. Next, cut in the butter until the mixture is a crumbly texture. Add in the egg that has been beaten along with the milk and blueberries. Mix until combined. Make sure not to over mix. Bake at 400 degrees F for 18 to 20 minutes. Makes 9 scones.

NOTES
Today all I had on hand were dried blueberries which worked out well. But if you have fresh or frozen blueberries I would go for that first. Also, if you are not eating it right out of the oven be sure to stick it in the toaster to recreate that toasty on the outside light on the inside texture.

13 comments   -   January 20, 2008

1 LisaRene { 01.20.08 at 6:46 pm }

I admit it… I am a scone addict. A couple of years ago I too was experimenting with scone recipes. My goal was to perfect a lower calorie, healthy scone that I didn’t have to feel guilty about eating. My favorite lunch is a couple of homemade scones with fruit and green tea.

How wonderful for you to live in Hawaii, I’m jealous!

2 Evelin { 01.20.08 at 7:13 pm }

They look just like something I’d love to have for breakfast! I’m more of a savoury-barley flour-scone type of person, but these look great:)

3 made healthier { 01.20.08 at 11:36 pm }

Hi LisaRene,
Having your scone with fruit and green tea sounds really refreshing. I think I’ll have that with my leftover scones in the morning! :)

Hi Evelin,
Thanks! And I think the cream cheese ice cream on your blog is something I’d love to have for dessert! ;)

4 Macromoments { 01.23.08 at 7:46 am }

This sounds like the recipe I’ve been looking for. LOVE blueberries, so this will be perfect. YES…crunchy on the outside is a good thing!

5 made healthier { 01.23.08 at 11:11 pm }

Macromoments –
I love blueberries too. I hope the recipe works out for you! ;)

6 Kaman { 02.17.08 at 7:42 pm }

I really love how all your recipes have easily accessible ingredients and is honestly, a healthier version. :)

7 made healthier { 02.17.08 at 11:18 pm }

Hi Kaman,
Thanks! The simple recipes came out of necessity to fit in with my schedule during the week. I’m really glad you’re enjoying the healthier recipes! ;)

8 Martha { 08.01.09 at 2:00 pm }

I am SO excited to try this recipe in the morning! It looks PERFECT! Thanks for taking the time to experiment with the recipe. I hope you don’t mind that I’ll send it around, too!

9 Lori { 08.02.09 at 1:43 am }

Hi Martha,
Thanks, hope you enjoy them! :D

10 Lindsey { 09.07.09 at 3:19 pm }

I’m so excited about trying these! It was a simple recipe to follow and I can’t wait until the timer goes off. Thanks!

11 kristina { 11.11.09 at 12:28 pm }

Hi! i just came across your blog when i searched for “whole wheat blueberry scones”…the first option to pop up on google :)

i’m so excited to try this recipe out. I have never made scones before, so hopefully you don’t mind my beginner questions -

when i put the scones on the baking sheet, how big should each ball of dough be?

would you suggest storing them in the refrigerator or not?

Do i have to use the regular flour and the wheat flour? can i just use all wheat flour?

Thanks!

12 Lori { 11.17.09 at 12:25 am }

Hi kristina,
Thanks for stopping by. I made my scones about 3 inches across, be sure to flatten them down into the thickness that you want. After it was baked I stored them in the refrigerator, but that’s because it’s warm and humid in Hawaii. If it’s cool and dry in your area they’d probably fine. When I wanted to eat mine again I would put it in the microwave or toaster for just a little while. I like to use 1/2 and 1/2 regular and wheat flour these days. If you use all whole wheat flour make sure to add a little more liquid or they’ll turn out dry. Hope these tips help you out! :)

13 Erika { 01.13.12 at 11:01 pm }

I made your recipe today with dried cranberries and all wheat flour. It was yummy. Thank you!

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