These Whole Wheat Blueberry Scones are the perfect treat for any time of day. Moist, tender, and bursting with flavor, they are an ideal companion for a quick snack, a packed lunch, or a well-deserved afternoon indulgence.
These scones are a delightful twist on a traditional favorite, made with wholesome ingredients and finished with a sticky sweet lemon glaze.
Join us as we dive into the recipe and uncover the secrets to creating these delectable Whole Wheat Blueberry Scones that will leave you craving more.
Prepare to savor the fusion of fruity freshness and comforting flavors in every bite. Let's get started on this irresistible culinary journey!
How to Make Whole Wheat Blueberry 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, two forks, or your hands). Toss in the blueberries.
In a medium mixing bowl, whisk together heavy cream, eggs, 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.
Pat the dough into a 1-inch thick round. Using a knife or bench scraper, cut into 8 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. 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 Whole Wheat 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.
How to Make Honey Glaze
Place the honey and lemon juice in a small saucepan; simmer until the honey dissolves completely and thickens a bit, and add lemon zest. Remove the Whole Wheat Blueberry Scones from the oven and immediately brush with the lemon-honey glaze, allow the scones to absorb the glaze, and repeat until all glaze is used. Serve warm. Store in an airtight container at room temperature for up to 2 days.
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Recipe
Easy Whole Wheat Blueberry Scones
Equipment
Ingredients
- 375 g (3 cups) white Whole Wheat Flour, spooned, leveled & sifted
- ¼ cup light brown sugar , packed and leveled off
- 1 tablespoon Baking Powder
- ½ teaspoon kosher salt
- 12 tablespoons (11/2 sticks) unsalted butter, cut into pieces
- 2 ¼ cups fresh blueberries
- 2 large eggs , room temperature1 Tablespoon pure vanilla extract
- 1 Tablespoon freshly squeezed lemon juice
- 1 tablespoon honey
- Zest from 1 lemon (finely grated)
- ¼ cup heavy cream, buttermilk, or whole milk, plus more for brushing
For the Honey Glaze:
- ¼ Honey
- ¼ Freshly squeezed lemon juice
- ½ teaspoon pure vanilla extract
- Finely grated lemon zest from 1 lemon
Instructions
For the Whole Wheat Blueberry Scones:
- 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, two forks, or your hands). Toss in the blueberries.
- In a medium mixing bowl, whisk together heavy cream, eggs, 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.
- Pat the dough into a 1-inch thick round. Using a knife or bench scraper, cut into 8 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.
- 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 Whole Wheat 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.
How to Make Honey Glaze:
- In a small saucepan, place the honey and the lemon juice; simmer until the honey dissolves completely and thickens a bit, and add lemon zest. Remove the Whole Wheat Blueberry Scones from the oven and immediately brush with the lemon-honey glaze, allow the scones to absorb the glaze, and repeat until all glaze is used. Serve warm. Store in an airtight container at room temperature for up to 2 days.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
