Whole Wheat Scones With Dried Blueberries – a delicious recipe with Whole Wheat Flour, Sugar, Baking Powder, Salt, Butter, Eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 400 Fahrenheit.
2
Mix together the 4 cups of flour, sugar, baking powder and salt in the bowl of your stand mixer. Once all of the dry ingredients are combined, add in the cold butter cubes. With the paddle attachment, mix until the butter is the size of peas. You don't want to over-mix at this point, so keep an eye on the dough as this can happen quite fast. I also find that it is better to have some larger chunks in there than to have everything end up too small.
3
In a medium-sized bowl, whisk together the eggs and cream and then quickly add this to the dry ingredients. Mix until just combined. In a small bowl, mix together the dried blueberries with the remaining one tablespoon of flour and then gently mix the berries into the dough.
4
This dough is very sticky, so I would suggest making sure you have a very well-floured work surface before you turn these out to roll. Once you're all floured up, turn out your dough and roll it out until it is about an inch thick. You can cut the dough with a cookie cutter or a knife into the shapes you like, making sure they are all around the same size, and place on a baking sheet.
5
With a pastry brush, brush the tops of the scones with the egg wash and then sprinkle with additional sugar to taste.
6
Bake for 20 to 25 minutes until golden brown on top and cooked completely through.
1023
kcal
Calories
57
g
Fat
105
g
Carbs
34
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 9 ingredients. The key ingredients include: 4 cups Whole Wheat Flour, Plus 1 Tablespoon, 2 Tablespoons Sugar Plus Additional For Sprinkling, 2 Tablespoons Baking Powder, 2 teaspoons Salt, and more.
Yes, Whole Wheat Scones With Dried Blueberries 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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