Whole Wheat Blueberry Scones Recipe

3.5 4 5
Whole Wheat Blueberry Scones Recipe
Whole Wheat Blueberry Scones Recipe photo by Taste of Home
Publisher Photo

Whole Wheat Blueberry Scones Recipe

Read Reviews
3.5 4 5
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

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
  • 1-3/4 cups 1% 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.
Originally published as Whole Wheat Blueberry Scones in Light & Tasty February/March 2006, p8

Nutritional Facts

1 each: 225 calories, 6g fat (3g saturated fat), 15mg cholesterol, 253mg sodium, 38g carbohydrate (10g sugars, 3g fiber), 6g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.

  • 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
  • 1-3/4 cups 1% buttermilk
  • 1-1/2 cups fresh blueberries
  • 1 tablespoon sugar
  1. 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.
  2. 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.
Originally published as Whole Wheat Blueberry Scones in Light & Tasty February/March 2006, p8

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forWhole Wheat Blueberry Scones

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Virginia User ID: 9233864 271651
Reviewed Aug. 12, 2017

"they would have been much better with salt added to the recipe."

MY REVIEW
muffbear74 User ID: 209131 269100
Reviewed Jul. 7, 2017

"The batter was very sticky. They came out ok, but I had to cut the baked scones apart. They certainly tasted healthy, but I prefer traditional scones, so will probably not make this recipe again."

MY REVIEW
Foreverdixie User ID: 6641314 132715
Reviewed May. 16, 2012

"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!"

MY REVIEW
jossie62 User ID: 121231 63659
Reviewed Sep. 29, 2010

"The batter was so runny I could'nt do anything with it. Maybe the ingredients are wrong in the receipe."

Loading Image