August 2, 2010

Whole Wheat Blueberry Scones

I wish I could say that this recipe is my own, but it is not. This recipe is so awesome, not only because it tastes amazing, but because my little sister created it from scratch! I know I am totally playing the proud older sister (which I should), but these scones really are that good. The batter is made up of all whole wheat flour, and naturally sweetened with honey.

She made a lemon glaze that has powdered sugar, but of course you can skip that step (I would suggest trying it with the glaze because they are delicious ). I guess you could say she is my featured baker this week, and for good reason. I hope you give these a try, because she has created a winner (not to mention a healthy one) in these scones. Keep in mind the texture will be more dense because of the wheat flour, so if you feel the need you can substitute all-purpose flour for 1/2 or all of the whole wheat flour.

Berry Scones
This recipe only makes 8 scones (they were devoured within minutes in our house), so you may want to double the recipe if you have company over for breakfast or dessert.

1/2 cup rolled oats
1 1/2 cups Whole Wheat Flour (you may need 1-2 more tablespoons depending on the wetness of the dough)
2 teaspoons baking powder
3/4 teaspoons salt
1/2 teaspoon ground cinnamon
pinch of freshly grated nutmeg
zest of half a lemon
5 tablespoons unsalted butter (cubed)
1/3 cup honey
1/2 cup milk or heavy cream
1 teaspoon good quality vanilla extract
1 tablespoon lemon juice
1 egg
1 cup frozen or fresh berries (she used blueberries)

For egg wash:
1 egg white (lightly beaten with the milk)
1 teaspoon milk

For Glaze:
1 cup confectioners sugar (powdered sugar)
1/4 cup lemon juice
zest of 1/2 lemon
2 tablespoons unsalted butter

Preheat over to 400 degrees.
For scones: In a small bowl whisk egg, honey, vanilla, and lemon juice.
In a large bowl sift flour, baking powder and salt. Add in oats, zest, cinnamon, and nutmeg. Stir around to combine. With your hands, or pastry cutter, incorporate (cut in) cold butter until it becomes pea sized pieces. Using a wooden spoon add in wet ingredients until combined and fold in berries. Lightly flour a work surface and knead dough into a disk. Take about 1/8 of the mixture and drop it (in a ball like shape) onto a cookie sheet. Brush with the egg white mixture, and bake for 12-15 minutes until lightly browned.
For Glaze:
In a microwavable bowl mix lemon juice and sugar until sugar is dissolved. Add butter and zest and heat for an additional 3o seconds. Pour over cooled scones. Enjoy!


  1. Thank you for making me the featured baker =)
    I learned from you!

  2. Yum! Your sister did a great job :-) We made just the same, with blueberries and whipping cream! Well I think I used agave instead of honey...even healthier lol. Thanks for sharing, we now have a "keeper" of a WW scone recipe!