This healthy blueberry scones recipe is a delicious and nutritious way to enjoy a classic breakfast pastry. These healthy scones are made with white whole wheat flour, which is high in fiber and protein. The addition of blueberries and honey gives these scones a sweetness that is perfect for a morning treat. Serve whole wheat blueberry scones warm with Honey butter.😋☕
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What are Healthy Blueberry Scones?
Healthy Blueberry Scones are a variation of the traditional Blueberry scone that includes the addition of whole wheat or oatmeal flour and baking powder for leavening. The dough is rolled into a disc, from which wedges are cut and baked until golden brown with a flaky, soft interior. Healthy blueberry scones are often eaten for breakfast and served with afternoon tea.
Whole Wheat Blueberries Scones Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Blueberry: This recipe for Healthy Blueberry Scones works with fresh, frozen, or dehydrated blueberries.
- White Whole Wheat Flour: It gives structure and texture to the scones. This Healthy Blueberry Scones recipe can also be made with whole wheat flour.
- Eggs: Provides lift, flavor, color, and structure.
- Sugar: For this Healthy Blueberry Scones dough, I use 1/4 cup plus 1 tablespoon of light brown sugar. Feel free to reduce the amount slightly, but keep in mind that the flavor and texture of the scones will change slightly. Brown sugar also works in this scone recipe. If using brown sugar, whisk it into the wet ingredients to remove any lumps.
- Heavy cream or buttermilk: High-fat dairy makes a more tender, flavorful scone. For a non-dairy version, try using coconut milk.
- Eggs: Bring your eggs to room temperature before mixing them into your scone batter for optimal results.
- Butter: Use unsalted butter to control the taste of your pancakes.
- Baking powder: Helps create a rise in the scones.
- Salt: A pinch of salt balances the flavor profile.
- Pure vanilla extract:
- Clear Vanilla: Pure vanilla extract can be used instead of clear vanilla. I love using this Clear Vanilla; the scent is nostalgic and comforting.
Camila Made Tip: If you’re a vanilla fanatic like me, I highly recommend purchasing this gallon of clear vanilla and throwing in some vanilla beans. I added a whole bunch to mine to make it more concentrated. Then, keep it in your pantry for when you need it. This delicious vanilla bean blend is perfect for any sweets, such as cake, cookies, and so on; when you run out, simply buy another gallon and refill it.
This homemade vanilla bean extract or flavoring, whatever you want to call it, can be made with vodka instead of clear vanilla, and let it concentrate for 3 to 6 months before use. I like to use clear vanilla so I can use it right away.
Tools You’ll Need
- Large Mixing Bowl
- Measuring Cups and Spoons
- Liquid Measuring Cup
- Whisk
- Food Processor or Pastry Cutter
- Long Chef’s Knife
- Parchment paper or Silicone baking mat
- Bench Scraper
- 18” x 13” Rimmed baking sheet
- Chef’s knife
How to Make Whole Wheat Blueberries Scones
Note: The full instructions are provided in the recipe card below.
In a food processor, pulse white whole wheat flour, baking powder, salt, and sugar to combine. Add the chilled butter pieces and pulse until the mixture resembles coarse crumbs. Transfer to a large mixing bowl; set aside in the freezer while mixing the wet ingredients. (Alternatively, cut the butter into the flour in a large mixing bowl using a pastry cutter or two forks). Toss in the blueberries.
In a medium mixing bowl, whisk together heavy cream, egg, clear vanilla, and pure vanilla extract. Pour over the flour mixture, then mix until combined. Turn dough onto a floured surface, and with floured hands, knead the dough into a ball shape; don’t worry if it’s sticky. If the dough is dry, add 1 tablespoon of heavy cream.
Shape into an 8-inch disc, transfer to a parchment paper-lined baking sheet, and cut into 8 wedges with a knife or bench scraper. Pull the wedges about an inch away, making a larger disc shape. Refrigerate unbaked scones for a minimum of 15 minutes.
Camila Made Tip: Don’t overwork the dough; mixing and kneading are both actions that develop gluten, which makes for chewy breads as opposed to tender, cakey crumbs for scones. Mix dough gently with a wooden spoon, and gently pat when shaping to keep from overworking.
Meanwhile, preheat the oven to 400ºF. Brush the tops of the scones with heavy cream and sprinkle with coarse sugar for texture if desired. Bake for 18–20 minutes until golden brown.
Remove the Healthy Blueberry Scones from the oven and allow them to cool for 15 minutes on the cookie sheet, then transfer them to a cooling rack to cool completely. Brush the honey glaze over each cooled scone.
For the Honey Glaze:
In a small saucepan, place the honey and the water; simmer until the honey dissolves completely and thickens a bit, about 5 minutes. Remove from heat and stir in the vanilla extract; let it cool.
Substitutions
- Flour: You can use whole wheat instead of white whole wheat flour if preferred.
- Sugar: Instead of light brown sugar, you can use brown sugar, granulated sugar, or a combination.
Variations
- Buttermilk Blueberry Scones: Replace the cream in this recipe with buttermilk.
- Eggless Whole Wheat Blueberry Scones: Omit the eggs in this recipe and increase the cream or buttermilk to 1 cup.
- Scones
- Chocolate Chip Scones
- Lemon Blueberry Scones
- Pumpkin Scones with Pumpkin Glaze
- Maple Whole Wheat Scones
- Whole wheat Banana Scones
How to Serve
Serve these Healthy Blueberry Scones on their own or alongside a hot cup of coffee.
How to Store & Reheat
Baked Healthy Blueberry Scones can be stored in an airtight container at room temperature for 2 days or in the refrigerator for up to one week. Reheat in the microwave until heated through, about 10 to 15 seconds, or in a 350 F preheated oven for 12 to 15 minutes or until heated.
Make Ahead
- Healthy Blueberry Scones can be made a day ahead—store in an airtight container at room temperature for up to 3 days. Reheat in a warm oven for 5-8 minutes.
- Unbaked Healthy Blueberry Scones can be made a day ahead and kept covered in the fridge overnight. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time.
How to Freeze
- Healthy Blueberry Scones can be frozen for up to 3 months. To freeze Scones before baking, make the scones according to the recipe; place the raw scones on a baking sheet, let them freezer until solid, then place them in a freezer-safe bag and press out as much air as possible. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time.
- To freeze Healthy Blueberry Scones after baking, let them cool completely and store them in a freezer-safe airtight container or bag for up to 3 months. Before serving, remove the scones from the container and let them come to room temperature; warm them up in the microwave if desired. For the best result, I highly recommend that you freeze them before baking.
Tips for Making Healthy Blueberry Scones
- Heavy cream or buttermilk: High-fat dairy makes a more tender, flavorful scone. For a non-dairy version, try using coconut milk.
- Frozen Butter: Cold butter yields flaky, delicious layers, so it’s best to chill butter in the freezer before incorporating it into the dough. Cold butter creates steam as the water content evaporates in the oven, which helps trap air and create layers.
- Don’t overmix the dough: Mix the scone dough until it just comes together to avoid a tough finished product. You want to see lumps in the dough.
- Refrigerate the dough: Keeping the dough cold is the key to great scones. Once the scones are shaped, place them in the fridge for 15 minutes to keep them from over-spreading in the oven while baking.
- Try add-ins: This easy scones recipe is versatile and forgiving, so feel free to use any fresh or dried fruit you like. Chopped dried dates, apricots, apples, or even chocolate chips are great in these scones. Lime or orange zest for the lemon if you’re looking for a different zing, and you can even sprinkle some coarse sugar over the top for an extra crunch. As long as flour, butter, and milk ratios stay the same, you can take liberties with the add-ins; just make sure they’re not too wet.
- Brush with cream: While many pastries call for an egg wash, heavy cream will lend a less shiny and even golden brown color while allowing for a tall rise.
- Use a rich binding liquid: This recipe calls for heavy cream, but heavy cream, half-and-half, buttermilk, and full-fat coconut milk are great substitutes. The added fat makes for a tender crumb with crisp corners.
- Keep the ingredients chilled: Butter adds richness and flavor to scones and also plays a crucial role in their structure. For the flakiest scones, keep the butter frozen before mixing, and chill the dough again before baking.
- Add your favorite spices: Cinnamon, nutmeg, etc.
FAQ
Which is healthier muffin or scone?
The nutritional value of a scone vs. a muffin depends on the ingredients used and the portion size.
What is the secret to making good scones?
The secret to making good scones is not to over-mix the dough.
How many calories are in a blueberry scone?
The blueberry scone contains approximately 300 calories.
How many calories are in a lemon blueberry scone?
The lemon blueberry scone contains approximately 300 calories. This number may vary slightly depending on the size and ingredients of the scone. The majority of the calories in a lemon blueberry scone come from carbohydrates and fat.
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📖 Recipe
Whole Wheat Blueberries Scones
Tools
- Food Processor or Pastry Cutter
- Long Chef's Knife
- Parchment paper or Silicone baking mat
- Bench scraper
- 18'' x 13'' Rimmed baking sheet
Ingredients
- 375 cups (3 cups) white whole wheat flour or whole wheat , spooned, leveled & sifted
- 1/3 cup light brown sugar , packed and leveled off
- 1 tablespoon Baking Powder
- 1/2 teaspoon kosher salt
- 12 tablespoons (1-1/2 sticks) unsalted butter, cut into pieces
- 2 1/4 cups fresh blueberries
- 2 large eggs , room temperature
- 1 Tablespoon pure vanilla extract
- 1 tablespoon honey
- 1/4 cup heavy cream , sour milk, buttermilk, or whole milk, plus more for brushing
For the Honey Vanilla Glaze:
- 1/4 Honey
- 1/4 water
- 1/2 teaspoon pure vanilla extract
Instructions
- In a food processor, pulse white whole wheat flour, baking powder, salt, and sugar to combine. Add the chilled butter pieces and pulse until the mixture resembles coarse crumbs. Transfer to a large mixing bowl; set aside in the freezer while mixing the wet ingredients. (Alternatively, cut the butter into the flour in a large mixing bowl using a pastry cutter or two forks). Toss in the blueberries.
- In a medium mixing bowl, whisk together heavy cream, egg, clear vanilla, and pure vanilla extract. Pour over the flour mixture, then mix until combined. Turn dough onto a floured surface, and with floured hands, knead the dough into a ball shape; don't worry if it's sticky. If the dough is dry, add 1 tablespoon of heavy cream.
- Shape into an 8-inch disc, transfer to a parchment paper-lined baking sheet, and cut into 8 wedges with a knife or bench scraper. Pull the wedges about an inch away, making a larger disc shape. Refrigerate unbaked scones for a minimum of 15 minutes.
- Camila Made Tip: Don’t overwork the dough; mixing and kneading are both actions that develop gluten, which makes for chewy breads as opposed to tender, cakey crumbs for scones. Mix dough gently with a wooden spoon, and gently pat when shaping to keep from overworking.
- Meanwhile, preheat the oven to 400ºF. Brush the tops of the scones with heavy cream and sprinkle with coarse sugar for texture if desired. Bake for 18–20 minutes until golden brown.
- Remove the Healthy Blueberry Scones from the oven and allow them to cool for 15 minutes on the cookie sheet, then transfer them to a cooling rack to cool completely. Brush the honey glaze over each cooled scone.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
