Get ready to experience the delightful and nutritious Healthy Blueberry Scones! This recipe puts a wholesome twist on the classic breakfast pastry by incorporating white whole wheat flour, blueberries, and honey. These scones are flavorful and offer a generous amount of fiber and protein, making them a guilt-free morning indulgence.
With their soft, flaky texture and natural sweetness, these scones will satisfy your cravings. Grab a warm scone, brew a fresh coffee or tea, and enhance the experience with a dollop of homemade honey butter. It's time to treat yourself to a delicious and health-conscious breakfast delight!🫐
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What is Healthy Blueberry Scones?
Healthy Blueberry Scones are a delightful variation of the traditional blueberry scones that offer a nutritious twist. These scones are made with wholesome ingredients such as white whole wheat flour, which is higher in fiber and protein than refined flour. Adding blueberries provides a burst of flavor and brings in antioxidants and vitamins.
To sweeten the scones, honey is used instead of refined sugar, adding a natural and healthier touch. These scones make for a satisfying breakfast or snack, offering a balance of taste and nutritional value. Serve them warm with honey butter spread for a truly enjoyable treat.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
For the Scones:
- White Whole Wheat Flour (or whole wheat): Provides the main structure and texture of the scones.
- Light Brown Sugar: Adds sweetness to the scones and contributes to their overall flavor.
- Baking Powder: Acts as the leavening agent to help the scones rise and become light and airy.
- Kosher Salt: Enhances the flavor of the scones and balances the sweetness.
- Unsalted Butter: Provides richness and flavor and helps create a tender texture in the scones.
- Fresh Blueberries: Add bursts of juicy, sweet, and tangy flavor, moisture, and color.
- Eggs: Bind the ingredients together and provide structure.
- Pure Vanilla Extract: Enhances the overall flavor with a rich, sweet, and aromatic vanilla essence.
- Honey: Adds sweetness and moisture to the scones.
- Heavy Cream (sour milk, buttermilk, or whole milk): Contributes moisture and richness and helps bring the dough together.
For the Honey Vanilla Glaze:
- Honey: Forms the base of the glaze, providing sweetness and a rich honey flavor.
- Water: Thins the glaze to a pourable consistency.
- Pure Vanilla Extract: Enhances the glaze with a sweet and aromatic vanilla flavor.
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, combine white whole wheat flour, baking powder, salt, and sugar. 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 the 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 bread 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
- Blueberries: If fresh blueberries are unavailable, you can use frozen ones. Just make sure to thaw them before adding them to the dough. You can also substitute with other berries like raspberries or blackberries.
- White Whole Wheat Flour: Use regular wheat flour instead if you don't have white whole wheat flour. The texture and flavor may differ slightly, but it will still work well in the recipe.
- Heavy Cream: If you prefer a lighter option, you can substitute heavy cream with buttermilk or a lower-fat dairy alternative like whole milk or Greek yogurt.
- Butter: To make the scones dairy-free, you can substitute butter with a non-dairy butter substitute or coconut oil. Ensure the substitute is solid and cold, similar to the consistency of butter.
- Light Brown Sugar: If you don't have light brown sugar, you can substitute regular granulated or coconut sugar. Remember that the flavor and texture of the scones may be slightly different.
- Clear Vanilla Extract: You can use regular pure vanilla extract if you don't have clear vanilla extract. The clear vanilla extract is used primarily for its appearance, so regular vanilla extract won't significantly affect the flavor.
Variations
- Lemon Blueberry Scones: Add the zest of one lemon to the dough for a refreshing citrus twist. For added tanginess, you can also drizzle a lemon glaze with powdered sugar and fresh lemon juice over the cooled scones.
- Almond Blueberry Scones: Add a ½ cup of sliced almonds to the dough for a crunchy texture and nutty flavor. You can also sprinkle sliced almonds on top of the scones before baking for added visual appeal.
- Mixed Berry Scones: Instead of using only blueberries, mix in various berries like raspberries, blackberries, and strawberries for different flavors and colors.
- Cinnamon Blueberry Scones: Add a teaspoon of ground cinnamon to the dry ingredients for a warm and comforting flavor. You can also sprinkle a cinnamon-sugar mixture on top of the scones before baking for a sweet and fragrant crust.
- Orange Blueberry Scones: Substitute the vanilla extract with orange extract or add a teaspoon of orange zest to the dough for a bright and citrusy twist.
- Chocolate Chip Blueberry Scones: Mix in a ½ cup of dark chocolate chips or chunks along with the blueberries for a touch of indulgence. The combination of chocolate and blueberries is simply delightful.
How to Serve
- Warm with Honey Butter: Serve the scones straight from the oven. Pair them with a dollop of homemade honey butter. To make honey butter, mix softened butter with honey until well combined. Spread the honey butter over the scones, allowing it to melt and add extra sweetness.
- Plain or with Jam: Enjoy the scones for a simple and wholesome treat. Alternatively, serve them with your favorite jam or preserves, such as blue or strawberry jam, for extra flavor.
- With Clotted Cream or Whipped Cream: For a more indulgent experience, serve the scones with clotted or whipped cream. The creamy texture complements the scones perfectly and adds a luxurious touch.
- Tea or Coffee Pairing: Healthy Blueberry Scones go wonderfully with hot tea or coffee. Brew your favorite tea, such as Earl Grey or English Breakfast, and enjoy it alongside the scones. A smooth and medium-bodied brew like a classic drip coffee or a latte will be a great choice if you prefer coffee.
- Brunch or Afternoon Tea: Serve the scones as part of a brunch spread or during afternoon tea. Arrange them alongside other breakfast pastries, fresh fruits, and teas or beverages on a serving platter.
How to Store & Reheat
To store: Allow them to cool completely, and then store them in an airtight container or wrap them tightly in plastic. This will help preserve their freshness and prevent them from drying out. They can be stored at room temperature for 2-3 days. If you have extra scones or want to keep them longer, they can be frozen. Individually wrap the healthy blueberry scones in plastic and place them in a freezer-safe container or bag.
To reheat: There are a few options available. You can use the oven by preheating it to 350°F (175°C), placing the scones on a baking sheet, and warming them for about 5-10 minutes until heated. Alternatively, you can use a toaster oven by slicing the scones in half and toasting them on a low setting until they reach the desired temperature. If you prefer a quicker method, you can use the microwave. Wrap the scones in a damp paper towel and microwave them on medium power in 10-15 seconds until heated. Just be cautious not to overheat, as it can produce a rubbery texture.
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 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 healthy blueberry scones according to the recipe; place the raw scones on a baking sheet, let them freeze 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 evaporates in the oven, which helps trap air and create layers.
- Don't overmix the dough: Mix the scone dough until it 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 healthy blueberry 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. These scones are great for chopped dried dates, apricots, apples, or chocolate chips. 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. If flour, butter, and milk ratios stay the same, you can take liberties with the add-ins; 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 plays a crucial role in their structure. Keep the butter frozen before mixing for the flakiest scones, and chill the dough again before baking.
- Add your favorite spices: Cinnamon, nutmeg, etc.
FAQ
My scones turned out dry. What did I do wrong?
Scones can become dry if you overwork the dough. Try to handle the dough gently and avoid excessive kneading. Overbaking can also result in dry scones. Follow the suggested baking time and check for doneness to prevent overbaking.
Why are my scones not rising or turning out flat?
Ensure that your baking powder is fresh. Expired or old baking powder can lose its leavening power. Don't forget to preheat your oven to the correct temperature. Scones need a hot oven to rise properly; also, be cautious not to overmix the dough. Overmixing can lead to flat scones. Mix just until the ingredients are combined.
My scones are too crumbly and falling apart. What should I do differently?
Scones might turn crumbly if the dough is too dry. Add more liquid (cream, milk, or buttermilk) to the dough for consistency. Ensure that the butter is evenly distributed in the dough. It should be in small, pea-sized pieces.
My scones are too sticky and hard to work with. What can I do to fix this?
If the dough is sticky, you can lightly flour your hands and the work surface when shaping the healthy blueberry scones. If the dough remains excessively sticky, add more flour, but avoid overdoing it.
Why did my blueberries sink to the bottom of the scones?
Toss the blueberries in a little flour before adding them to the dough. This can help prevent them from sinking to the bottom during baking.
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Recipe
Easy Whole Wheat Blueberries Scones
Tools
Ingredients
- 375 g. (3 cups) white whole wheat flour or whole wheat , spooned, leveled & sifted
- ⅓ cup light brown sugar , packed and leveled off
- 1 tablespoon Baking Powder
- ½ teaspoon kosher salt
- 12 tablespoons (1-½ sticks) unsalted butter, cut into pieces
- 2 ¼ cups fresh blueberries
- 2 large eggs , room temperature
- 1 Tablespoon pure vanilla extract
- 1 tablespoon honey
- ¼ cup heavy cream , sour milk, buttermilk, or whole milk, plus more for brushing
For the Honey Vanilla Glaze:
- ¼ Honey
- ¼ water
- ½ 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.