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WHOLE WHEAT BLUEBERRY SCONE
03

WHOLE WHEAT BLUEBERRY SCONE

NUTRITION
HEALTHY RECIPES
Mar 02, 2025

WHOLE WHEAT BLUEBERRY SCONE

This Whole Wheat Blueberry Scone is a delightful, lightly sweetened baked dish that is perfect for breakfast, brunch or an afternoon snack. Made with whole wheat flour, a pinch of salt, creamy yoghurt and a touch of honey, it offers a healthier twist on traditional scones without compromising on flavour or texture. The juicy blueberries add a natural burst of sweetness, while the hint of lemon zest enhances the overall taste with a refreshing citrus note. With a tender crumb and a slightly crisp exterior, this scone is best enjoyed warm with a pat of butter or a drizzle of honey. The single-serving portion makes it perfect for those who crave a fresh, homemade treat without making a whole batch. It’s quick, easy to prepare, and customisable to suit different dietary needs, making it a fantastic addition to your baking repertoire.

RECIPE CATEGORY

Breakfast, Brunch, Snack

SERVING SIZE

1

CUISINE

British

PREPARATION/TECHNIQUES

Bake, One-Pot Wonders

OCCASION/HOLIDAY

Back to School, Casual Breakfast, Afternoon Tea, Family Brunch, Weekend Treat

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, High Fibre, Low Sugar, Quick & Easy, Vegetarian

DISH TYPE

Pastry, Biscuit

INGREDIENTS

  • ⅓ cup whole wheat flour
  • ¼ teaspoon baking powder
  • 1 teaspoon honey
  • 1 tablespoon yoghurt
  • 1 tablespoon butter
  • 2 tablespoons blueberries
  • ½ teaspoon lemon zest (for added flavour)
  • Pinch of salt

FULL NUTRITIONAL INFORMATION

  • Calories: 155 kcal
  • Carbohydrates: 24g
  • Protein: 3g
  • Fats: 5g
  • Fibre: 3g
  • Sugar: 6g
  • Sodium: 65mg

PREPARATION

  • Preheat the oven: Preheat the oven to 190°C (375°F) and line a small baking tray with parchment paper.
  • Combine the dry ingredients: In a mixing bowl, whisk together the whole wheat flour, baking powder, salt and lemon zest.
  • Incorporate the butter: Cut the cold butter into the dry ingredients using a fork or your fingertips until the mixture resembles coarse crumbs.
  • Mix the wet ingredients: In a separate bowl, whisk together the yoghurt and honey until smooth.
  • Combine wet and dry ingredients: Gradually add the wet mixture to the dry ingredients, stirring gently until they are combined. The dough should be slightly sticky but manageable.
  • Fold in the blueberries: Gently mix in the blueberries, being careful not to crush them.
  • Shape the scone: Lightly flour a surface, then shape the dough into a small round disc about ½ inch thick.
  • Bake the scone: Place the shaped dough on the prepared baking tray and bake for 12–15 minutes or until the top is golden brown and firm to the touch.
  • Cool before serving: Allow the scone to rest for a few minutes before serving, warm with butter or honey.

PREP TIME

5 minutes

COOKING TIME

12–15 minutes

TIPS

  • Use cold butter: This helps to create a flaky texture by preventing the butter from fully melting before baking.
  • Do not over-mix the dough: Overworking the dough can make the scone dense instead of light and tender.
  • For a golden crust: Brush the top of the scone with a little bit of milk or melted butter before baking.
  • Keep the blueberries whole: Avoid crushing the blueberries when folding them in to maintain a juicy texture.
  • Add more lemon flavour: Increase the lemon zest slightly for a more pronounced citrus taste.

VARIATIONS

  • Dairy-Free: Replace butter with coconut oil and use a dairy-free yoghurt alternative.
  • Vegan: Use a plant-based yoghurt and swap honey for maple syrup or agave nectar.
  • Gluten-Free: Substitute whole wheat flour with almond flour or a gluten-free baking blend.
  • Extra Sweetness: Sprinkle a pinch of coconut sugar or cinnamon on top before baking.
  • Nutty Crunch: Add 1 teaspoon of chopped almonds or walnuts for extra texture.

PREPPING AND STORAGE

  • Refrigeration: Store in an airtight container for up to 2 days. Warm before serving for the best texture.
  • Freezing: Wrap the baked scone in cling film or place it in a freezer-safe bag and freeze for up to 1 month.
  • Reheating: Warm in a microwave for 10–15 seconds or a low-temperature oven for a crispier crust.

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