Whole Wheat Blueberry Scones: Delicious And Healthy Breakfast Option

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Last updated on April 18th, 2023 at 07:02 am

If you’re looking for a delicious and healthy breakfast option, you can’t go wrong with whole-wheat blueberry scones. These scones are not only tasty but they are also packed with nutrients that will keep you energized throughout the day.

Whole Wheat Blueberry Scones

Meg

This recipe is for delicious Whole Wheat Blueberry Scones that are easy to make and healthy. The scones are bursting with juicy blueberries and are perfect for breakfast or a snack. The recipe requires basic equipment and simple steps such as cutting butter into flour mixture, adding blueberries and wet ingredients, kneading, and baking. The scones can be served warm or at room temperature with butter, jam, or whipped cream. Leftover scones can be stored in an airtight container for up to three days or in the refrigerator for up to one week.

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Prep Time 20

Cook Time 20

Course Breakfast, brunch, Dessert, Snack

Cuisine Western countries

Servings 8

Calories 250 kcal

Equipment

Mixing bowl
Whisk
Pastry blender or fingers (for cutting butter into flour mixture)

Baking sheet
Parchment paper
Wire rack (for cooling the scones)

Measuring cups and spoons
Spatula
Knife or bench scraper (for cutting dough into wedges)

Rolling pin (if necessary for shaping the dough)

Ingredients

2 cups 2 cups whole wheat flour
1/3 2 cups granulated sugar

1 tbsp baking powder
1/2 tsp salt
6 tbsp unsalted butter, chilled and cut into small pieces

1 cup fresh or frozen blueberries
2/3 cup milk
1 egg

1 tsp vanilla extract

Instructions

Preheat your oven to 400°F(200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the whole wheat flour, granulated sugar, baking powder, and salt until well combined.

Add the chilled butter pieces to the dry ingredients and use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
Fold in the blueberries gently, being careful not to crush them.
In a separate mixing bowl, whisk together the milk, egg, and vanilla extract until well combined.

Pour the wet mixture into the dry mixture and stir until just combined. Do not overmix, as this can make the scones tough.
Turn the dough out onto a lightly floured surface and gently knead a few times until it comes together. Form the dough into a circle about 1 inch thick.
Cut the dough circle into 8wedges and transfer them to the prepared baking sheet, leaving a couple of inches of space between each scone.

Bake the scones for 18-20 minutes or until golden brown and firm to the touch.
Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature with butter, jam, or whipped cream.

Video

Notes

Be careful not to overwork the dough when kneading it, as this can result in tough scones. Knead just until the dough comes together.
If the dough seems too dry, you can add a little bit more milk, one tablespoon at a time, until it comes together.
To prevent the blueberries from bleeding into the dough, be sure to gently fold them into the dough instead of vigorously mixing.

For a sweeter scone, you can sprinkle a little bit of coarse sugar over the tops of the scones before baking.
If you don’t have a pastry blender, you can use your fingers to cut the butter into the flour mixture. Just be sure to work quickly to prevent the butter from melting.
If you’re having trouble getting the dough to come together, you can try adding a little bit more flour, one tablespoon at a time, until it forms a cohesive ball.

Don’t skip the step of chilling the scones in the refrigerator before baking. This will help them hold their shape and prevent spreading.
For best results, use fresh blueberries that are in season. However, frozen blueberries can also be used if they are thawed and drained before adding them to the dough.

Keyword Whole Wheat Blueberry Scones

Why Make These Whole Wheat Blueberry Scones?

Whole wheat blueberry scones are a delicious and nutritious treat that is easy to make.

Rich in Fiber

Whole wheat flour used in making these scones is rich in fiber, essential for healthy digestion and bowel movements. A single serving of these scones can provide up to 4 grams of fiber, which can help lower cholesterol levels, reduce the risk of heart disease and type 2 diabetes, and promote feelings of fullness.

High in Antioxidants

Blueberries, the star ingredient of these scones, are rich in antioxidants, essential for fighting free radicals and reducing inflammation. Antioxidants can help prevent chronic diseases like cancer, Alzheimer’s, and heart disease.

Low in Fat

These scones are made with minimal fat, making them a healthier alternative to traditional baked goods like muffins and pastries. Using ingredients like applesauce and Greek yogurt instead of butter or oil can help reduce the overall fat content of the scones.

Provides Energy

Whole wheat flour used in making these scones is an excellent source of complex carbohydrates, which can provide sustained energy throughout the day. Blueberries are a low glycemic index fruit, which releases sugar slowly into the bloodstream, providing steady energy without spiking blood sugar levels.

Good for Bone Health

Whole wheat flour in these scones is a good source of magnesium and phosphorus, essential for maintaining strong bones and teeth. Blueberries also contain several micronutrients like vitamin C, K, and manganese, which are necessary for bone health.

Tip: Pairing these scones with a source of protein like yogurt can also help balance blood sugar levels and keep you feeling full for longer.

Can I use all-purpose flour instead of whole wheat flour?

Yes, you can substitute all-purpose flour for whole wheat flour.

Can I use frozen blueberries instead of fresh ones?

Yes, frozen blueberries can be used instead of fresh ones. Just be sure to thaw them first and drain off any excess liquid before adding them to the scone dough.

Can I use a food processor instead of a pastry blender to cut the butter into the flour mixture?

Yes, a food processor can cut the butter into the flour mixture. Just pulse the ingredients until they resemble coarse crumbs.

Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter, but you may want to adjust the amount of salt in the recipe to compensate for the added saltiness.

How do I know when the scones are done baking?

When done, the scones should be golden brown and firm to the touch. You can also insert a toothpick into the center of a scone to check for doneness, and if it comes out clean, the scones are done.

How should I store leftover scones?

Leftover scones can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Can I freeze the scone dough or baked scones?

Yes, you can freeze the scone dough or baked scones. To freeze the dough, wrap it tightly in plastic wrap and place it in a freezer-safe bag. To freeze baked scones, allow them to cool completely and then put them in a freezer-safe bag or container. They can be frozen for up to 2 months.

Can I add other fruits or ingredients to the scone dough?

You can add other fruits, such as raspberries or strawberries, or other ingredients, such as nuts or chocolate chips, to the scone dough.

How should I serve the scones?

The scones can be served warm or at room temperature with butter, jam, or whipped cream, and they make a great breakfast or snack.

Can I make the scone dough ahead of time?

You can make the scone dough and refrigerate it for up to 24 hours before baking. Just wrap it tightly in plastic to prevent it from drying out.

Final Thought On Making These Whole Wheat Blueberry Scones

Whole wheat blueberry scones are a delicious and nutritious breakfast option that you can feel good about eating. They are easy to make and a great way to start your day on the right foot. So next time you’re in the mood for something sweet and satisfying, try these scones!