| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 8 servings |
Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 3 teaspoons baking powder
- 1/4 cup sugar
- 1/3 cup butter or margarine
- 3/4 cup light cream
- 1 egg yolk
- 1 cup fresh blueberries
Instructions
- Preheat oven to 425 degrees F.
- Combine flours, baking powder, and sugar in a bowl. Cut in butter until mixture resembles fine crumbs. Beat cream and egg yolk together and add to dry ingredients. Stir with a fork just until dry ingredients are moistened.
- Gently fold in blueberries with rubber scraper. Turn out on a floured surface and knead gently about six times to form a ball. Pat dough into a circle about 3/4-inch thick. Carefully place on greased baking sheet. Mark off eight wedges with a sharp knife. Be careful not to cut all the way through. Sprinkle with sugar. Bake for 20 minutes or until browned.
- Break into wedges and serve hot with butter.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 282 |
| Total Fat | 16 g |
| Saturated Fat | 9 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 2 g |
| Sugar | 9 g |
| Protein | 5 g |
| Cholesterol | 63 mg |
| Sodium | 146 mg |
| Serving Size | 1 of 8 servings |
| Calories | 282 |
| Total Fat | 16 g |
| Saturated Fat | 9 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 2 g |
| Sugar | 9 g |
| Protein | 5 g |
| Cholesterol | 63 mg |
| Sodium | 146 mg |
Reviews
we are scone freaks and thought these were ok. I’ve never made scones with whole wheat so that’s probably why they seemed a bit dry. Also they didn’t “puff” up much which could be something I did wrong?
Recipe was easy, quick and delicious.
I used frozen blueberries instead of fresh, I’m sure it made no difference.
I will definitely be baking these again!
My husband loves scones and blueberries so this was the perfect recipe to try. As usual I didn’t have all the ingredients so I did substitute 2 things. I put in 3/4 c. plain low fat yogurt instead of light cream and 2 egg yolks instead of 1. I found it was a little dry to mix for the yogurt is thicker than cream so I add probably about 1/8 – 1/4 c. milk.
Everything else stayed the same. Of course you need to make sure you coat blueberries with flour so they don’t go to the bottom before adding to mix. I have a non-stick scone pan that I put them in and baked the normal time.
Everything else stayed the same. Of course you need to make sure you coat blueberries with flour so they don’t go to the bottom before adding to mix. I have a non-stick scone pan that I put them in and baked the normal time.
Perfection!!! and even healthier than the original recipe!!!!
Made these and did the buttermilk/eggwhite substitute. I also added an egg wash on top and sprinkled a sugar/brown sugar combo for a little extra sweetness. I used dried apricots instead of blueberries- would definitely make these again and try some new fruits (cranberries, strawberries?)
I found the scones a bit bland and not as flaky as other scone recipes produced. Also, I think the amount of sugar needs to be increased slightly–there was no sweetness at all. While I like the addition of whole wheat flour, I also think it is what contributed to that “cardboard” taste and texture. I substituted low-fat buttermilk for the cream and it worked just as well. Next time, I’m upping the sugar.
They were okay but a bit too dry. This was my first attempt at scones so I’ll try another recipe.
I, too, substituted buttermilk (non-fat) for the light cream. I also added a pinch of salt. Used Wyman’s frozen blueberries, and pressed dough into a rectangle and cut out 8 triangles. 20 minutes bake time was perfect! These were surprisingly delicious, using whole wheat flour. I can’t wait to make these again. Terrific!
Theses scones were delicious. I used buttermilk instead of cream and 1 egg white instead of a yolk. Wonderful!
My first try at making scones, and I thought these turned out great. It was a little tough to “fold” in the blueberries w/o crushing them. I shaped the dough into an 8″/9″ circle (probably 1″/1.25″ thick) and 20 minutes was perfect. The fresh blueberries really make the recipe, and of course you could substitute any berry and this would turn out great. I might try the ice cream scooper idea next time.
The recipe wasn’t very difficult, except for the kneeding the dough with the blueberries inside. My family loved this as a nice breakfast.