Whole Wheat Blueberry Scones

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.

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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5 from 1 vote

Whole Wheat Blueberry Scones

These whole wheat blueberry scones are a great treat for somebody special. A blueberry scone can break her will on any diet.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Author: Dan Mikesell AKA DrDan

Course : Breakfast

Cuisine : American

Keyword : Best Recipe, Comfort Food, Elegant

Servings/Adjust Amount: 8 scones

8

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

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.

Nutrition Facts

Whole Wheat Blueberry Scones

Amount Per Serving

Calories 315 Calories from Fat 117

% Daily Value*

Total Fat 13g 20%

Saturated Fat 8g 40%

Polyunsaturated Fat 0.3g

Monounsaturated Fat 1g

Cholesterol 85mg 28%

Sodium 421mg 18%

Potassium 120mg 3%

Total Carbohydrates 42g 14%

Dietary Fiber 3g 12%

Sugars 12g

Protein 7g 14%

Vitamin A 10%

Vitamin C 0.3%

Calcium 12%

Iron 9%

* Percent Daily Values are based on a 2000 calorie diet.

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.