Thursday, July 8, 2010

Blueberry Scones

These blueberry scones are so unbelievably tasty, and perfect to take for breakfast at work, as a snack on the go, or to enjoy with a cup of tea or hot chocolate. The best part of about this recipe? It is a very healthy version of a blueberry scone! How can you go wrong with that?

I originally found this recipe on, and have made it many times since with whatever berries I have on hand.  Blueberries and raspberries go so well together in these scones! I substitute half of the regular flour with whole wheat (personal preference), but they are still amazing with all white flour if whole wheat flour isn't your thing. 

See how beautifully the two flours go together?

The original recipe for these scones can be found here, and it makes 8 - 12 scones, depending on how big you like them.

One thing to be careful of is that when you mixing the scones, do not mix it like you normally would with baking.  You want to stop mixing when the dough is just starting to come together or the scones will be quite tough.

STOP!! This is perfect! 

Healthy Blueberry Scones

  • 1 cup regular flour
  • 1 cup whole wheat flour (or you can use all regular white flour if you prefer)
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 tbsp baking powder
  • 1/4 cup butter (frozen)
  • 3/4 cups buttermilk (light buttermilk if you can find it)
  • 1 egg
  • 1 tsp vanilla
  • 1 cup blueberries (or raspberries, blackberries, etc)
  1. Line a baking sheet with parchment paper (or spray with cooking spray) and preheat your oven to 400F
  2. Sift together the flour, sugar, salt, baking soda, and baking powder in a large bowl
  3. Using a cheese grater, grate the frozen butter into the dry mixture, and mix the butter pieces in thoroughly
  4. In a small bowl, mix together the buttermilk, egg, and vanilla.
  5. Pour the wet ingredients in with the dry, and mix carefully. When the mixture is just starting to come together, add the berries and mix until evenly distributed (Note: do not over-mix the dough, or you will have tough chewy scones!)
  6. Bake for 14 - 18 minutes, until just golden brown on top, or when a toothpick inserted into the center comes out nice and clean
  7. Enjoy alone, with butter, or with jam!

1 comment:

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