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.