These whole wheat blueberry scones are a great treat for somebody special. A blueberry scone can break her will on any diet. A Mother’s Day offering for my wife. So what would be better for her Mother’s Day breakfast?
Editor’s Note: Originally published May 9, 2010. Last Updated May 14, 2018. I have murged this recipe with a very simular recipe that had chunks of cream cheese. I have included that as an option in this recipe. I have re-edited the photos and text also.
I read many recipes preparing for this but the Martha Stewart one seems to be very popular being repeated almost word for word on many sites. While not exactly what I want to do, it is the inspiration for this post.
My Rating:
A very solid 5.
Recipe notes for Whole Wheat Blueberry Scones
I always look at a scone as a sweet biscuit with something special added but ever time I buy one, it seems dry and dense. The Stewart recipe is lighter according to the other blogs.
The buttermilk’s chemical reaction with baking powder is always good, but I’m going to add some baking soda to get a little extra “pop” especially since I’m adding a 25 % whole wheat flour.
My buttermilk blueberry scones were a big hit, but my wife wanted more. Specifically, she wanted cream cheese. So with my daughter and son-in-law visiting, a modification was needed. To added it, I need the cream cheese not to be distroyed with mixing. So a little freezing did the trick.
Other Scones
Raspberry Scones with Cream Cheese
At least one hour before prep. Cut cream cheese into small 1/4-1/2 inch cubes and freeze.
Preheat over to 375 convection. Cover large baking sheet with parchment paper or a baking mat. Mince butter into very small piece.
Mix 1 1/2 cup white flour, 1/2 cup whole wheat flour, 3 tablespoon sugar, 2 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt in large mixing bowl. Mix well. Then “cut in” the butter into the dry mixture. I use a large fork.
Mix in blueberries. And add the frozen cream cheese also.
In a separate bowl, whisk together one egg, 1/2 teaspoon vanilla, and 2/3 cup buttermilk. Now GENTLE drizzle and mix the wet into the dry and incorporate as much flour as possible by lightly continually mixing. And a bit more milk if needed.
Turn onto a lightly floured surface. Pat into a 1-inch thick disk and cut like a pie into eight pieces.
Place on a baking sheet covered with parchment paper. Whip the second egg for an egg wash and brush each scone and then sprinkle with sugar.
Bake until golden brown. About 20 minutes. Remove and cool on wire rack.
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Whole Wheat Blueberry Scones
Ingredients
- 1 1/2 cup white flour
- 1/2 cup whole wheat flour
- 3 tablespoon sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 4 oz butter
- 1 cup blueberries
- 1 egg - large
- 2/3 cup buttermilk
- 1/2 teaspoon vanilla
- 4 oz cream cheese - diced and frozen
Coating
- 1 egg
- sugar - for topping
Instructions
- At least one hour before prep. Cut cream cheese into small 1/4-1/2 inch cubes and freeze.
- Preheat over to 375 convection. Cover large baking sheet with parchment paper or a baking mat. Mince butter into very small piece.
- Mix 1 1/2 cup white flour, 1/2 cup whole wheat flour, 3 tablespoon sugar, 2 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt in large mixing bowl. Mix well. Then "cut in" the butter into the dry mixture. I use a large fork.
- Mix in blueberries. And add the frozen cream cheese also.
- In a separate bowl, whisk together one egg, 1/2 teaspoon vanilla, and 2/3 cup buttermilk. Now GENTLE drizzle and mix the wet into the dry and incorporate as much flour as possible by lightly continually mixing. And a bit more milk if needed.
- Turn onto a lightly floured surface. Pat into a 1-inch thick disk and cut like a pie into eight pieces.
- Place on a baking sheet covered with parchment paper. Whip the second egg for an egg wash and brush each scone and then sprinkle with sugar.
- Bake until golden brown. About 20 minutes. Remove and cool on wire rack.
Recipe Notes
Have a question or something not clear? Ask in the comments.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Originally published May 9, 2010.
J. Raymond
July 6, 2017 at 1:19 pmThis is false advertising ~ I want whole wheat scones…….your title is deceiviing as the main ingredient is white flour……which is very unhealthy.
Charlene
August 19, 2015 at 3:16 amWhy not just use regular salted butter and cut down on the added salt?
Who can afford pricy, pricy unsalted butter anyway? Salted is always and without exception or discussion exactly as good, exactly as fresh, and less than half the price.
So why tell people to spend money they don’t need to?
PS 99% of baking tastes the same without vanilla. Waste of money as well.
DrDan
August 19, 2015 at 8:08 amSalted and unsalted butter are the same cost everywhere I shop. Most baking is with unsalted butter to control the salt and hence the taste. If you only have salted then use it and cut back the salt a small amount. Salt is always to taste anyways. Salted butter does vary from brand to brand some however. If you want to use a substitute butter fine but real butter is better.
Vanilla definitely does add taste to me and many others.
So let’s relax some and read my How is a Recipe Like the Pirate Code? at https://www.101cookingfortwo.com/so-how-is-recipe-like-pirate-code/
This is one of my favorite recipes and now that you bring me back to it, I think my wife deserves a special treat this weekend. Please give it a try and substitute anyway you want. This one is good.
Have a great day…
DrDan