Go Back
+ servings
Blueberry Scone
Print Recipe
4.36 from 62 votes

Whole Wheat Blueberry Scones

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: breads + muffins, BREAKFAST, DIET
Cuisine: American, kids, nut free, vegetarian
Servings: 8 servings
Calories: 151kcal
Author: Dani Spies

Ingredients

  • 2 cups of white whole-wheat flour
  • 2-1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup plus one tbsp of raw sugar
  • 1 cup + 2 tbsp. low fat milk
  • 1 heaping cup of blueberries
  • 1 tbsp of melted butter

Instructions

  • Pre heat oven to 400.
  • In a large bowl combine flour, baking powder, salt, and 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 dont touch.
  • Bake for 18-20 minutes or until the scones are golden brown.
  • Makes 8 scones.

Nutrition

Serving: 1scone | Calories: 151kcal | Carbohydrates: 29g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 169mg | Potassium: 133mg | Fiber: 3g | Sugar: 8g | Vitamin A: 102IU | Vitamin C: 0.02mg | Calcium: 80mg | Iron: 1mg