These delicious Healthy Scones offer plenty of flavor and texture, down to an incredible scone dough made with white whole wheat and oats.
Plus, they are simple to make (no grating butter required), customizable, and bake beautifully straight from the freezer, making them a great option for make-ahead breakfast or brunch. They can be served plain or with strawberry jam or honey butter.☕️
For more Recipes for Scones, check out these Chocolate Chip Scones, Lemon Blueberry Scones, Pumpkin Scones with Pumpkin Glaze, Vanilla Scones, Whole wheat Banana Scones, and Whole Wheat Blueberry Scones with Honey Glaze.
How to Make Healthy Scones
Note: The full instructions are provided in the recipe card below.
Pulse flour, oats, baking powder, cinnamon, and salt combine in a food processor with a metal blade attachment. Add the chilled butter pieces and pulse until the mixture resembles coarse crumbs.
Transfer to a large mixing bowl and place 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).
In a medium mixing bowl, whisk together heavy cream, maple syrup, eggs, maple extract, clear vanilla, and pure vanilla extract. Pour over the flour mixture, then mix until just blended.
Turn the dough onto a floured surface, and with floured hands, knead it into a ball shape; the dough should be slightly sticky but not so wet that it is difficult to work with. If the dough is too sticky, sprinkle on some additional flour little by little.
If the dough is too dry, add 1 tablespoon of heavy cream. 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 the dough gently with a wooden spoon and pat it when shaping to prevent overworking. Shape it into a circle and pat it until it is 12 inches in diameter and about 1 inch thick. Using a knife or bench scraper, cut it into 8 or 12 wedges.
Transfer the wedges to a parchment paper-lined baking sheet about an inch away. Freeze or refrigerate unbaked scones for a minimum of 15 minutes. Meanwhile, preheat the oven to 400ºF.
Remove the scones from the freezer, brush the tops of the scones with heavy cream, and sprinkle with turbinado or coarse sugar for texture if desired. Bake for 20–25 minutes until golden brown.
Remove the maple 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.
Combine the maple syrup, powdered sugar, maple extract, and vanilla in a small bowl and whisk until smooth; you may need to adjust the amount of powdered sugar or cream to get the desired consistency.
Drizzle or spread the maple glaze evenly among the warm scones, spreading to cover the tops, and serve the Whole Wheat Scones as soon as possible.
Related Recipes:
- Whole Wheat Lemon blueberry scones
- Vanilla Scones
- Pumpkin Scone
- Chocolate Chip Scones
- Lemon Blueberry Scones
📖 Recipe
Easy Healthy Scone
Tools
Ingredients
- 281 g (2-¼ cups )white whole wheat flour or whole wheat * (spooned, leveled, and sifted)
- 40 g (½ cup) Quaked old-fashioned oats
- ½ teaspoon cinnamon ground
- 1 tablespoon baking powder
- ¼ teaspoon kosher salt
- 2 teaspoons pure vanilla extract
- 1 teaspoon clear vanilla or pure vanilla extract
- ½ teaspoon pure maple extract , optional
- ½ cup toasted walnuts or pecans , chopped
- 12 Tablespoons cold unsalted butter , cut into small pieces.*(I like to place my butter in the freezer 15 minutes before beginning to ensure it is cold).
- ¼ cup cold buttermilk , heavy cream, or plain yogurt
- 2 large eggs , lightly beaten
- ¼ cup maple syrup preferably grade A
For the Maple Glaze:
- 3 tablespoons pure maple syrup preferably grade A
- 1 tablespoon unsalted butter melted
- 1-¼ cups powdered sugar
- ½ teaspoon pure vanilla extract
- ½ teaspoon maple extract
- 1 to 2 tablespoons heavy cream, milk, or water if needed
- A pinch of cinnamon optional
Instructions
For the Healthy Scones:
- In a food processor with the metal blade attachment, pulse flour, oats, baking powder, cinnamon, and salt to combine. Add the chilled butter pieces and pulse until the mixture resembles coarse crumbs. Transfer to a large mixing bowl and place 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).
- In a medium mixing bowl, whisk together heavy cream, maple syrup, eggs, maple extract, clear vanilla, and pure vanilla extract. Pour over the flour mixture, then mix until just blended.
- Turn dough onto a floured surface, and with floured hands, knead the dough into a ball shape; the dough should be slightly sticky but not so wet that it is difficult to work with. If the dough is too sticky, sprinkle on some additional flour little by little. If the dough is too dry, add 1 tablespoon of heavy cream.
- ✏️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.
- Shape into a circle and pat it until it is 12 inches in diameter and about 1 inch thick. Using a knife or bench scraper, cut into 8 or 12 wedges. Pull the wedges and transfer them to a parchment paper-lined baking sheet about an inch away. Freeze or refrigerate unbaked scones for a minimum of 15 minutes.
- Meanwhile, preheat the oven to 400ºF. Remove the scones from the freezer, brush the tops of the scones with heavy cream and sprinkle with turbinado or coarse sugar for texture if desired. Bake for 20–25 minutes until golden brown.
- Remove the maple 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.
For the Maple Glaze:
- Combine the maple syrup, powdered sugar, maple extract, and vanilla in a small bowl and whisk until smooth; you may need to adjust the amount of powdered sugar or cream to get the consistency you desire. Drizzle or spread the maple glaze evenly among the warm scones, spreading to cover the tops, and serve the Whole Wheat Scones as soon as possible.
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.
