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Whole Wheat Blueberry Scones

Blueberry Scone

Blueberry Scones – Clean & Delicious®

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!

The best part about seasonal produce is the price.  When there is an abundant supply, there is a decrease in cost (yeah) which is why I had no problem handing a heaping cup of fresh blueberries over to these simple and tasty scones!

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!

So if you think you are not a baker, I promise you that YOU CAN MAKE SCONES!

I was super surprised at how easy they were.
The base recipe comes from Alice Water’s Cook Book, “The Art of Simple Food (a cookbook I think just about every home cook should own!). I simply added my own twist by using white whole wheat flour and switching the cream to 1% milk, and cutting back on the butter and sugar!
Much like Irish Soda Bread, I prefer my scones to more like a tea cake… a little on the drier side.  I’m not looking for a lot of moisture when I’m eating a scone. I like a dry, dense scone (preferably toasted with a kiss of butter).  I feel if one is looking for moisture, perhaps they should go with a muffin.  Am I alone here?What do you think about that??

Anyhow, you’ll notice that the batter will be very wet and loose, so don’t panic, that is exactly the way it is suppose to be.  Just try to work quickly and efficiently to avoid having too much dough, stuck to too many places:).
And remember, you don’t have to stick with blueberries.  You can use blackberries, raspberries, raisins, apricots, etc., etc., etc., … the options are endless!
I made these yet again and stuffed them with blueberries, apricots, and almonds. Here they are waiting to be put on the baking sheet:



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!)

Soeven 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

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes


  • 2 cups of white whole-wheat flour
  • 2-½ tsp baking powder
  • ½ tsp salt
  • ¼ cup plus one tbsp of raw sugar
  • 1cup + 2 tbsp. low fat milk
  • 1 heaping cup of blueberries
  • 1 tbsp of melted butter


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.

Nutrients per 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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19 comments on “Whole Wheat Blueberry Scones

  1. 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.

  2. for those that have wheat allergies, what other flour would you suggest trying?

  3. 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.

  4. 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.

  5. 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:)

  6. 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.

  7. 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!

  8. I LOVE all the textures in this recipe….oh and of course, your pictures are beautiful!

  9. These were wonderful. Made this a.m.

  10. 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.

  11. 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.

  12. 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.

  13. The recipe looks delicious and I’ll probably try it this afternoon or tomorrow. Two questions for you. I’ve seen a number of recipes using fat-free Greek yogurt for about half the milk and low fat milk for the other half. Sounds a bit healthier even than your recipe but I wondered what you thought. Also, have you ever tried Stevia (or similar) in place of sugar. Last time I tried with scones I thought I would need to add about a 1/3 more than the sugar called for as my scones were a bit not sweet enough. Perhaps that was due to the whole wheat flour also.

  14. I’ve been sick for the last few days but have had an epic scone craving – definitely making these when I’m up and running again :-)

  15. Hi!!
    I was very excited to find your recipe and I got hands on as soon as I printed it! I tried mine with nuts and dried fruits and cinnamon and the flavor turned out awesome.. HOWEVER I couldn’t help notice that you mention DOUGH in your recipe and my batter never got to that point… It was impossible to handle and I baked them anyways.. they turned out very very dry and hard.. How can I make sure I get them right next time? any tips?

    • This recipe as been tricky from the beginning. I think I need to play with this recipe I bit. Sorry for any inconvenience!!

  16. Am I the only one who had trouble with this recipe? Mine are not sweet and not crumbly – not a good texture. I was so careful to not overwork the dough, and I thought it might have been my flour, but a friend pointed out there’s no butter in the dough. Mine were very cake-like and not terribly good. What am I missing here?

  17. I just made these and they were fabulous. I was afraid of the result  because there is no egg in the recipe but they turned out perfect.
    I didn’t use the butter to brush them, I used milk instead and I added 1 tbsp of coconul oil in the batter. They turned out moist, not dry at all.
    You really dont want to overbake them.
    I used chocolate chips insted of the fruits because I love chocolate more hehe.
    With 1cup chocolate  chips it’s  about 285 calories per scone which is perfect for the breakfast and they are pretty big!

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