Easy Whole Wheat Blueberry Scones That Will Delight
Whip up a batch of these delightful whole wheat blueberry scones, perfect for a slightly sweet and buttery breakfast or snack. They're quick to make and bursting with fresh blueberry flavor.
Equipment
- large bowl
- rimmed baking sheet
- parchment paper or silpat mat
Ingredients
- 2 cups white whole-wheat flour
- 2-1/2 tsp baking powder
- ½ tsp salt
- ¼ cup plus 1 tbsp raw sugar
- 1 cup + 2 tbsp low fat milk
- 1 heaping cup blueberries
- 1 tbsp melted butter
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together the white whole-wheat flour, baking powder, salt, and raw sugar.
- Pour in the milk and mix until a sticky dough begins to form.
- Gently fold in the blueberries, mixing just enough to distribute them throughout the dough.
- Turn the dough onto a lightly floured surface and knead briefly to bring it together.
- Pat the dough into an 8-inch circle.
- Brush the top of the dough circle with melted butter and sprinkle with the remaining raw sugar.
- Cut the dough into 8 equal wedges.
- Arrange the wedges on a parchment-lined or silpat-lined baking sheet, ensuring they have space between them.
- Bake for 18-20 minutes, or until the scones are golden brown and cooked through.
Notes
For a variation, substitute half the blueberries with chopped apricots and top with slivered almonds before baking.