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    🏠Home » Recipes » Breakfast Recipes

    Whole Wheat Blueberry Scones

    May 9, 2010 · Modified: Jan 25, 2023 by Dan Mikesell AKA DrDan · 3 Comments

    Recipe Table of Contents    
    4.67 from 3 votes

    What is better than these perfect blueberry scones for a special breakfast or brunch? Tender, moist, and sweet, they are bursting with blueberry goodness. So much better than coffee shop scones.

    blueberry cream cheese scone on rack

    Jump To:
    • What are Scones?
    • 📋Ingredients
    • 🖊️Tips
    • 📖Breakfast Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe

    Blue ribbon divider used for visual effect

    Introduction

    These whole-wheat blueberry scones are a great treat for everybody. They will break your diet, and you won't care. There is nothing healthy about these scones. If you need healthier, check out my low-fat scones.

    I always look at a scone as a sweet biscuit with something special added, but every time I buy one, it seems dry and dense. So let's improve on it a bit.

    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.

    I'm going to start by adding some baking soda to get a little extra "pop," especially since I'm adding 25 % whole wheat flour. When combined with the buttermilk, the chemical reaction with baking powder is always good,

    My buttermilk blueberry scones were a big hit, but my wife wanted more. Enjoy your scones.

    My Rating

    My rating system. Great 5 out of 5

    A very solid 5.

    What are Scones?

    Think of a scone as a biscuit with some sweetness and usually some fruit or additive of some type. It can be

    Like biscuits, scones are a "quick bread," which means they use chemical leaveners like baking powder and baking soda. Biscuits and scones are also built on the foundation of flour, fat (usually butter), and liquid.

    The texture of a scone should be denser and less of that biscuit fluff.  Also, a little dryer, not really dry, just not as moist. So not your Southern buttermilk biscuit.

    📋Ingredients

    The Blueberries

    Frozen or fresh blueberries will do. There is no need to thaw the frozen ones first. I always have frozen blueberries in my freezer.

    Cream Cheese Option

    Little bits of cream cheese will make these scones extra special. I usually add this, but it is optional.

    You can add cream cheese taste to scones in several ways. You can mix it in with the dough, adding that great taste to the entire scone. You can make a filling like in a danish. But I want some cream cheese chunks about the size of a blueberry.

    To keep the cream cheese from just blending into the dough, I froze them before adding them to the dough.

    Flour

    I added 25% whole wheat flour, which adds some nutty flavor and a little density that is common with scones. You can increase the percent, but the scones will be drier and heavier.

    If you want a lighter scone, skip the whole wheat entirely and use AP flour.

    I'm not a gluten-free baker. I have way too much respect for their art. So I don't recommend non-traditional flour substitutes.

    🖊️Tips

    Be sure to use parchment paper or a baking mat, or the scones will stick to the pan.

    A substitute for each cup of buttermilk, you can use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes.

    Storage: Sealed at room temperature for 2-3 days and frozen for 3-4 months. If you add the optional cream cheese, I suggest storage in the refrigerator instead of at room temperature. They should still freeze well.

    📖Breakfast Recipes

    Raspberry Scones with Cream Cheese

    Glazed Cinnamon Biscuits

    Oven Baked Blueberry Pancakes

    Low-Fat Blueberry Scones

    Smaller French Toast Casserole

    This recipe is listed in these categories. See them for more similar recipes.

    101's Best Recipes, Breakfast Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    cut up cream cheese on white board

    If adding cream cheese, then at least one hour before prep, cut the cream cheese into small ¼-1/2 inch cubes and freeze.

    cutting butter into a bowl of flour with fork

    Preheat over to 375°. Cover a large baking sheet with parchment paper or a baking mat.

    Mix 1 ½ cup white flour, ½ cup whole wheat flour, 3 tablespoon sugar, 2 ½ teaspoons baking powder, ¼ teaspoon baking soda, and ½ teaspoon salt in a large mixing bowl. Mix well. Then "cut in" the butter into the dry mixture with a large fork.

    adding blueberries into bowl of flour

    Mix in blueberries and optional cream cheese.

    pouring wet ingredients into dry with whisk

    In a separate bowl, whisk together one egg, ½ teaspoon vanilla, and ⅔ 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.

    cutting dough with knife on mat

    Turn onto a lightly floured surface—Pat into an 8-inch diameter 1-inch thick disk and cut like a pie into eight pieces.

    brushing wedges of dough with egg wash on tray

    Place on a baking sheet covered with parchment paper or mat. Whip the second egg for an egg wash and brush each scone and then sprinkle with sugar.

    baked scones on parchment paper

    Bake until golden brown. About 20 minutes. Remove and cool on wire rack.

    blueberry cream cheese scone on white plate
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    📝Recipe

    Whole Wheat Blueberry Scone from 101 Cooking for Two

    Whole Wheat Blueberry Scones

    From Dan Mikesell AKA DrDan
    What is better than these perfect blueberry scones for a special breakfast or brunch. Tender, moist, and sweet, they are bursting with blueberry goodness. So much better than coffee shop scones.
    Tap to leave a Rating
    4.67 from 3 votes
    Print Email CollectionCollected
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings #/Adjust if desired 8 scones

    Ingredients

    US Customary - Convert to Metric
    • 1 ½ cup white flour
    • ½ cup whole wheat flour
    • 3 tablespoon sugar
    • 2 ½ teaspoons baking powder
    • ¼ teaspoon baking soda
    • ½ teaspoon salt
    • 4 oz butter
    • 1 cup blueberries
    • 1 egg - large
    • ⅔ cup buttermilk
    • ½ teaspoon vanilla
    • 4 oz cream cheese - Optional. Diced and frozen

    Coating

    • 1 egg
    • sugar - for topping
    Prevent your screen from going dark

    Instructions

    • If adding cream cheese, then at least one hour before prep, cut cream cheese into small ¼-1/2 inch cubes and freeze.
      cut up cream cheese on white board
    • Preheat over to 375°. Cover a large baking sheet with parchment paper or a baking mat.
    • Mix 1 ½ cup white flour, ½ cup whole wheat flour, 3 tablespoon sugar, 2 ½ teaspoons baking powder, ¼ teaspoon baking soda, and ½ teaspoon salt in a large mixing bowl. Mix well. Then "cut in" the butter into the dry mixture with a large fork.
      cutting butter into a bowl of flour with fork
    • Mix in blueberries and optional cream cheese.
      adding blueberries into bowl of flour
    • In a separate bowl, whisk together one egg, ½ teaspoon vanilla, and ⅔ 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.
      pouring wet ingredients into dry with whisk
    • Turn onto a lightly floured surface—Pat into an 8-inch diameter 1-inch thick disk and cut like a pie into eight pieces.
      cutting dough with knife on mat
    • Place on a baking sheet covered with parchment paper or mat. Whip the second egg for an egg wash and brush each scone and then sprinkle with sugar.
      brushing wedges of dough with egg wash on tray
    • Bake until golden brown. About 20 minutes. Remove and cool on wire rack.
      blueberry cream cheese scone on rack
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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    Recipe Notes

    Pro Tips

    1. Be sure to use parchment paper or a baking mat.
    2. You can use entirely AP flour. I’m suggesting 25% whole wheat that adds a bit of nutty flavor. If you go over 50%, you will need more fluid and it will be dense.
    3. A substitute for each cup of buttermilk, you can use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes.
    4. Either frozen or fresh blueberries will be fine.
    5. The cream cheese is very nice but must be frozen.
    6. Sealed at room temperature for 2-3 days and frozen for 3-4 months. If you add the optional cream cheese, I suggest storage in the refrigerator instead of room temperature. They should still freeze well.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Nutrition Facts
    Whole Wheat Blueberry Scones
    Amount Per Serving
    Calories 319 Calories from Fat 171
    % Daily Value*
    Fat 19g29%
    Saturated Fat 11g55%
    Cholesterol 89mg30%
    Sodium 365mg15%
    Potassium 255mg7%
    Carbohydrates 33g11%
    Fiber 2g8%
    Sugar 8g9%
    Protein 7g14%
    Vitamin A 647IU13%
    Vitamin C 2mg2%
    Calcium 107mg11%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Breakfast
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editor's Note: Originally published May 9, 2010. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

    Molly Prancing

    More Breakfast Recipes

    • Apple Cinnamon Muffins
    • Cinnamon Biscuits with Vanilla Frosting
    • Healthier Sausage Gravy and Biscuits
    • Berry Crisp for Two or More

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    1. J. Raymond

      July 06, 2017 at 1:19 pm

      This is false advertising ~ I want whole wheat scones.......your title is deceiviing as the main ingredient is white flour......which is very unhealthy.

      Reply
    2. Charlene

      August 19, 2015 at 3:16 am

      Why 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.

      Reply
      • DrDan

        August 19, 2015 at 8:08 am

        Salted 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

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