Big, fat, plump, juicy blueberries have been all over the place lately, which is really no surprise considering it is berry season, but very exciting none-the-less!
Now any type of baking that calls for precision is not exactly my thing which is why I love baking things like cookies, muffins, breads, and scones. I find you can be a little loosey-goosey with the measurements without affecting the final product too much!
And these were just as amazing!
(BTW – if you wanted to try this version, simply swap out half the blueberries for chopped apricots and then sprinkle the top with slivered almonds!)
So even if ESPECIALLY if you’re not a baker you have to try this recipe. It’s just too good and easy not to!
SO tell me… do you like to bake? Does baking intimidate you? Have you ever made home made scones before??? What is your favorite flavor scone?!
Whole Wheat Blueberry Scones
Ingredients
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2 cups of white whole-wheat flour
2-½ tsp baking powder
½ tsp salt
¼ cup plus one tbsp of raw sugar
1 1/3 cup 1% milk
1 heaping cup of blueberries
1 tbsp of melted butter
Directions
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Pre heat oven to 400.
In a large bowl combine flour, baking powder, salt, and ¼ cup of sugar. Stir in the milk and mix just until the dough starts to come together (it will be sticky!). Add in the blueberries, mixing just enough to get them incorporated.
Place dough onto a floured counter top and knead briefly, just enough to bring the dough all together. Use your hands to pat the dough down into about an 8-inch circle.
Brush the top of the dough with the melted butter and sprinkle with the remaining sugar.
Cut the dough into 8 wedges and place the wedges on a rimmed baking sheet that is lined with parchment paper or a silpat mat making sure that the scones don’t touch.
Bake for 18-20 minutes or until the scones are golden brown.
Makes 8 scones.
Nutritional Analysis
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Serving size = 1 scone
Calories: 181; Total Fat: 2.5g; Saturated Fat: 1.2g; Cholesterol: 6mg; Sodium: 322mg; Carbohydrate: 35.7g; Dietary Fiber: 3.5g; Sugars: 11.5g; Protein: 5.8g
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Other recipes you may enjoy:
Low-fat Cranberry Walnut Scones from Fun and Food Blog
Healthy Glazed Lemon Blueberry Scones from Gimme Some Oven
Banana Date Scones from Eat Me Delicious
Buckwheat Oat Prune Scones from Baking Obsession
Irish Whole Meal Scones from Lisa is Cooking
mmmm, i love scones
we make a new flavor at work each day. yesterday i made strawberry, basil, white chocolate scones with a bit of ground cloves. they were great! next time i might throw in some pistachios. ours are a bit different than yours, though, we use a quart of heavy cream in each batch! i’m looking forward to trying your recipe at home since ours definitely aren’t healthy, by any means.
for those that have wheat allergies, what other flour would you suggest trying?
I’ve never used raw sugar for anything, is it so different from regular sugar? why is it better? can I replace it with regular or brown sugar in this recipe? thanks.
I went on a scone kick a couple of months back – blueberry, cinnamon sugar, chocolate chocolate chip. I love Waters’ recipe; it’s my absolute favorite! I usually use half cream and half milk to cut back on fat without sacrificing the feeling of indulgence.
KJ – You’re scones sound delicious! Love the addition of basil… very clever!
S.W. – Any suggestions out there for S.W. – I myself am not sure!
Susan – Raw sugar is a much is just a little less refined than white sugar (so one step closer to it’s natural state). It has a higher molasses content than white sugar (hence the brown color) and the granules are bigger and crunchy SO which is why it is so great for topping things like scones and muffins. BUT ultimately you could use white sugar for this recipe and it would all be just as tasty!
Kate – I like your half and half “mentality” – I think I may have to do that next time:)
Dani, these look amazing! I have a freezer full of Rainier cherries right now (pitting cherries is at once, so fulfilling and so thankless) and this might just be the ticket! I am a bit intimidated by some baking, but my sister is a pastry chef, so when at home, I just let her do all of the work. I love baking loaves – zucchini, banana, carrot, etc. Loaves are definitely my baking labour of love.
Wow, these look amazing and I can’t believe they don’t have 3 sticks of butter (as scones usually do!!) thank you for sharing this recipe!
I LOVE all the textures in this recipe….oh and of course, your pictures are beautiful!
These were wonderful. Made this a.m.
Dani, These scones look delicious but I might need to add a little more butter to suit my tastes. I am not as afraid as butter as I once was!
For SW and others with wheat allergies, I would suggest finding a gluten free flour blend they like. I have had success with Pamela’s GF baking mix. Since it already has the baking powder and salt included, you would just need to add the sugar, milk, butter, and fruit to Dani’s delicious recipe.
I love to bake and have made scones many times, usually with some type of fat (butter). I don’t make them often, they are definitely a treat, but I will make these tomorrow for breakfast and if they are as good as they look, will be switching to this much healthier recipe and making them more often. I wonder if you could make them up to baking and freeze them individually on the cookie sheet to be baked later.
I just made these and they are fabulous. I substituted Agave Nectar for the sugar as I am diabetic but they were still good and that much healthier. (Remember if using Agave Nectar – to add 1/4 cup more flour).
Thanks for the recipe.
Liz – Thanks for letting me know and thanks for the reminder of the agave-flour ratio! I’ll be giving that a try:)