I think I’ve made so many scones I don’t which recipes I like best any more! As you may know, I experiment a lot, especially with whole wheat baked recipes simple because I love baked treats, and I also love to eat healthy. This scone recipe is simple – especially if you have a food processor. I just basically mix it all up in there, form a round disk, slice like a pie, bake for 25 minutes – and it’s done! For this recipe, in addition to the fresh blueberries, I pressed frozen berries into the top before slicing the dough and baking. I really liked the look! The photo above was taken on the baking stone, right before they went in the oven.
Whole Wheat Blueberry Scones
Servings: 8
Ingredients
- 2 cups white whole wheat flour
- 1 cup fresh blueberries
- optional: an additional cup of frozen berries
- 1 stick 8 tablespoons butter, chilled and cubed
- 4 tablespoons sugar split
- 1/4-1/2 cup heavy cream
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
Instructions
- Heat oven to 375 degrees F.
- In food processor, add flour, baking powder and baking soda, 3 tablespoons sugar. Pulse a few times to combine. Add butter to the mixture and pulse about 25 times, or until butter pieces are the size of small peas.
- Empty into bowl, and starting with just 1/4 cup of the heavy cream, stir in gently until combined. Batter should be thick and slightly tacky. If the texture is crumbly, add a little more cream until it holds shape when gently squeezed. Add blueberries and gently stir until combined.
- Turn out onto floured surface, knead a couple times and shape into 8 inch circle, about 1 1/2 inches thick.This is optional, but I pressed frozen berries into the top before baking (to add more berries and little flare).
- Slice like pie into 8 pieces.
- Bake for about 25 minutes until tops are golden brown
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