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.