Whole Wheat Blueberry Scones – a delicious recipe with flour, baking powder, salt, u00bc, milk, blueberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pre heat oven to 400.
2
In a large bowl combine flour, baking powder, salt, and 1/4 cup of sugar. Stir in the milk and mix just until the dough starts to come together (it will be sticky!). Add in the blueberries, mixing just enough to get them incorporated.
3
Place dough onto a floured counter top and knead briefly, just enough to bring the dough all together. Use your hands to pat the dough down into about an 8-inch circle.
4
Brush the top of the dough with the melted butter and sprinkle with the remaining sugar.
5
Cut the dough into 8 wedges and place the wedges on a rimmed baking sheet that is lined with parchment paper or a silpat mat making sure that the scones don't touch.
6
Bake for 18-20 minutes or until the scones are golden brown.
403
kcal
Calories
6
g
Fat
90
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups of white whole-wheat flour, 2-1/2 tsp baking powder, 1/2 tsp salt, 1/4 cup plus one tbsp of raw sugar, and more.
Yes, Whole Wheat Blueberry Scones falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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