WHOLE WHEAT BLUEBERRY SCONE
This Whole Wheat Blueberry Scone is a delightful and 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, Picnic
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Low/No 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
- Pinch of salt
FULL NUTRITIONAL INFORMATION
- Calories: 280.2 kcal
- Carbohydrates: 38.5 g
- Protein: 6.1 g
- Fats: 13.1 g
- Fiber: 4.8 g
- Sugar: 8.6 g
- Sodium: 226.1 mg
- Potassium: 191.9 mg
- Iron: 1.7 mg
- Cholesterol: 32.5 mg
- Calcium: 123.1 mg
- Saturated Fat: 7.7 mg
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.