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.
Introduction and My Rating
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 Zero Fat Blueberry 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 a 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:
A very solid 5.
❓What are Scones?
Think of a scone as a biscuit that has 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 more dense 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 "bombs" 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 room temperature. They should still freeze well.
📖Breakfast Recipes
Raspberry Scones with Cream Cheese
Smaller French Toast Casserole
🔪Instructions
If adding cream cheese, then at least one hour before prep, cut the cream cheese into small ¼-1/2 inch cubes and freeze.
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.
Mix in blueberries and optional cream cheese.
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.
Turn onto a lightly floured surface—Pat into an 8-inch diameter 1-inch thick disk and cut like a pie into eight pieces.
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.
Bake until golden brown. About 20 minutes. Remove and cool on wire rack.
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📖 Recipe
Whole Wheat Blueberry Scones
Ingredients
- 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
Instructions
- If adding cream cheese, then at least one hour before prep, cut cream cheese into small ¼-1/2 inch cubes and freeze.
- 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.
- Mix in blueberries and optional cream cheese.
- 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.
- Turn onto a lightly floured surface—Pat into an 8-inch diameter 1-inch thick disk and cut like a pie into eight pieces.
- 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.
- Bake until golden brown. About 20 minutes. Remove and cool on wire rack.
Recipe Notes
Pro Tips
- Be sure to use parchment paper or a baking mat.
- 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.
- 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.
- Either frozen or fresh blueberries will be fine.
- The cream cheese is very nice but must be frozen.
- 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.
Nutrition
Editor's Note: Originally published May 9, 2010. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
J. Raymond
This is false advertising ~ I want whole wheat scones.......your title is deceiviing as the main ingredient is white flour......which is very unhealthy.
Charlene
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.
DrDan
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