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Whole Wheat Blueberry Scones

 Whole Wheat Blueberry Scones
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.
12 ServingsPrep: 20 min. Bake: 30 min.


  • 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


  • 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 Facts: 1 scone equals 225 calories, 6 g fat (3 g saturated fat), 15 mg cholesterol, 253 mg sodium, 38 g carbohydrate, 3 g fiber,

2 of 2

Whole Wheat Blueberry Scones (continued)

Nutritional Facts: 6 g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.