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Whole Wheat Blueberry Scones Recipe

Whole Wheat Blueberry Scones Recipe photo by Taste of Home

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No one will suspect that these moist scones from our Test Kitchen staff are light. Featuring a rustic, sugary topping and loaded with whole wheat flour and fresh blueberries, the golden wedges are delightfully nutritious.

This recipe is:

Healthy

Diabetic Friendly

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Whole Wheat Blueberry Scones Recipe

Prep: 20 min. Bake: 30 min.

Yield: 12 Servings

20 30 50

Ingredients

2 cups all-purpose flour
1-3/4 cups whole wheat flour
1/4 cup packed brown sugar
4 teaspoons baking powder
1/4 teaspoon baking soda
1/3 cup cold butter, cubed
1-3/4 cups buttermilk
1-1/2 cups fresh blueberries
1 tablespoon sugar

Directions

In a large bowl, combine the flours, brown sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Stir in blueberries. Turn onto a floured surface; gently knead 10 times.
Transfer dough to a baking sheet coated with cooking spray. Pat into a 9-in. circle. Cut into 12 wedges, but do not separate. Sprinkle with sugar.
Bake at 375° for 30-35 minutes or until golden brown. Serve warm. Yield: 1 dozen.

Nutritional Analysis: 1 scone equals 225 calories, 6 g fat (3 g saturated fat), 15 mg cholesterol, 253 mg sodium, 38 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.

Originally published as Whole Wheat Blueberry Scones in Light & Tasty February/March 2006, p8

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Whole Wheat Blueberry Scones

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Reviewed on May. 16, 2012 by Foreverdixie

We made these for my brother's birthday. They were even more popular than the chocolate scones we had also made. They are delicious and moist and very easy to make. We are going to make them again very soon!