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!🫐
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.
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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.
