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Blueberry Scones

Blueberry Scones using whole wheat flour and with no added sugar; wholesome and delicious and with all those naturally sweet berries, you won't miss the refined sugar one little bit.
Servings 6 large scones
Calories 204 kcal

Ingredients

  • 1⅔ cups whole wheat flour see note
  • tsp baking powder
  • 3 tbsp butter
  • ½ cup milk
  • ½ tsp vanilla extract
  • 1 egg
  • 1 cup fresh or frozen blueberries
US Customary - Metric

Instructions

  1. Preheat oven to 375 degrees F.
  2. In a food processor add the flour & baking powder. Pulse to mix together well. (You can just mix the ingredients in a bowl if you prefer the manual method)
  3. Pulse in the butter until the mixture resembles a coarse meal. (or just use your fingertips to rub the butter through the dry ingredients until the same texture is achieved.)
  4. If using a food processor, transfer the flour & butter mixture to a large bowl.
  5. Whisk together the milk, egg and vanilla.
  6. Add the liquid to the dry ingredients and stir in quickly with a wooden spoon until a soft dough forms. It should be a little sticky. Don’t over work the dough or your scones will get tough and not rise well.
  7. When the flour is almost incorporated into the dough, add the blueberries and work them in quickly but gently.
  8. Turn the dough out onto a well floured board or counter top.
  9. Sprinkle the top of the dough well with flour and just using your hands, form the dough into a round about ¾ of an inch thick.
  10. Using a large biscuit cutter, cut out your scones and place them about 2 inches apart on a parchment lined baking sheet.
  11. Re-roll the scraps and cut out the rest of the scones.
  12. Pop the scones into the hot oven for about 20-25 minutes or until the tops of the scones are evenly browned. Cool on a wire rack.
  13. Serve with thick or clotted cream or butter.

Recipe Notes

Note, use any type of whole wheat flour you like for these scones. I made them twice, once with 100% whole wheat flour and once with 60% whole wheat flour. Both were incredibly delicious but the 100% whole wheat version rose just a bit less. I've kept this recipe a little on the smaller side but I have often doubled very similar recipes with zero problems if you plan on making more.

These blueberry scones freeze quite well and I love to warm them in the oven on weekend mornings. My method is to preheat the oven to about 300-325 degrees, wrap the scones in a single layer in aluminum foil. I them pop them into the oven for about 15 minutes and they come out practically as good as fresh baked. You'll definitely want to try that trick and enjoy warm scones with melting butter practically any time you like.


The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

Nutrition Facts
Blueberry Scones
Amount Per Serving (1 scone)
Calories 204 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Cholesterol 44mg 15%
Sodium 72mg 3%
Potassium 387mg 11%
Total Carbohydrates 29g 10%
Dietary Fiber 4g 16%
Sugars 3g
Protein 6g 12%
Vitamin A 5.3%
Vitamin C 2.9%
Calcium 13%
Iron 8.7%
* Percent Daily Values are based on a 2000 calorie diet.