Easy Whole Wheat Blueberries Scones
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 cup of 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!🫐
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
How to Store & Reheat
To store: Healthy Blueberry Scones, allow them to cool completely, and then store them in an airtight container or wrap them tightly in plastic wrap. 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 scones in plastic and place them in a freezer-safe container or bag.
To reheat: The scones, 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 through. 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 second intervals until heated through. 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 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.
Nutrition Facts
Easy Whole Wheat Blueberries Scones
Amount per Serving
Calories
270
% Daily Value*
Fat
14
g
22
%
Saturated Fat
9
g
56
%
Trans Fat
0.5
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
63
mg
21
%
Sodium
218
mg
9
%
Potassium
82
mg
2
%
Carbohydrates
32
g
11
%
Fiber
4
g
17
%
Sugar
9
g
10
%
Protein
5
g
10
%
Vitamin A
477
IU
10
%
Vitamin C
3
mg
4
%
Calcium
95
mg
10
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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