WHOLE WHEAT BLUEBERRY SCONE WITH LEMON ZEST

WHOLE WHEAT BLUEBERRY SCONE WITH LEMON ZEST

Whole Wheat Blueberry Scone With Lemon Zest is a delightful and wholesome breakfast or brunch treat that combines the natural sweetness of fresh blueberries with the bright and zesty flavour of lemon. This tender and lightly golden scone is made with whole wheat flour, yoghurt and milk, creating a moist and soft texture while maintaining a subtle richness from butter. Perfect for Easter mornings, weekend brunches or a comforting snack, this whole wheat blueberry scone with lemon zest is easy to prepare and full of flavour in every bite. Each scone delivers a balance of fruity freshness, gentle citrus tang and wholesome ingredients, making it an ideal choice for a healthy yet indulgent pastry. Serve this Whole Wheat Blueberry Scone With Lemon Zest warm with a drizzle of honey, a spread of butter or alongside a cup of tea for a nourishing and satisfying start to your day.

RECIPE CATEGORY

Breakfast

SERVING SIZE

1

CUISINE

British

PREPARATION/TECHNIQUES

Bake

OCCASION/HOLIDAY

Picnic, Party

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, High Fibre, Vegetarian, Quick & Easy

DISH TYPE

Pastry

INGREDIENTS

• 35 grams | 1.23 ounces | ¼ cup whole wheat flour
• 10 grams | 0.35 ounces | 1 tablespoon cold unsalted butter (cubed)
• 8 grams | 0.28 ounces | ½ tablespoon brown sugar
• 5 grams | 0.05 ounces | ¼ teaspoon baking powder
• 6 gram | 0.02 ounces | pinch of salt
• 15 millilitres | 0.51 fluid ounces | 1 tablespoon milk
• 10 millilitres | 0.34 fluid ounces | 2 teaspoons plain yoghurt
• 20 grams | 0.71 ounces | 2 tablespoons fresh blueberries
• 1 gram | 0.04 ounces | ½ teaspoon grated lemon zest
• 2 millilitres | 0.07 fluid ounces | ½ teaspoon honey (optional, for subtle sweetness)
• 5 millilitre | 0.02 fluid ounces | ⅛ teaspoon vanilla extract

FULL NUTRITIONAL INFORMATION

• Calories: 190 kilocalories
• Protein: 3.8 grams
• Carbohydrates: 27 grams
• Sugars: 8 grams
• Dietary Fibre: 2.9 grams
• Fat: 7 grams
• Saturated Fat: 4 grams
• Cholesterol: 12 milligrams
• Sodium: 85 milligrams
• Potassium: 110 milligrams
• Calcium: 38 milligrams
• Iron: 0.9 milligram

PREPARATION

• Preheat The Oven: Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) and line a small baking tray with parchment paper.
• Mix The Dry Ingredients: In a small bowl, combine whole wheat flour, baking powder, salt, brown sugar and grated lemon zest. Stir until evenly mixed.
• Add The Butter: Add the cold, cubed butter into the dry ingredients and rub with your fingertips until the mixture resembles coarse crumbs.
• Combine The Wet Ingredients: In another bowl, whisk together milk, plain yoghurt, honey (if using) and vanilla extract.
• Form The Dough: Gradually pour the wet ingredients into the dry mixture, stirring gently until a soft dough forms. Avoid overmixing to maintain a light texture.
• Fold In The Blueberries: Carefully fold in the blueberries, ensuring they are evenly distributed but not crushed.
• Shape The Scone: Transfer the dough onto a floured surface and shape it into a small round or triangle about 2 centimetres thick.
• Bake The Scone: Place on the prepared tray and bake for 14 to 16 minutes or until lightly golden and firm to the touch.
• Cool Before Serving: Allow the scone to cool on the tray for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

PREPARATION TIME

10 minutes

COOKING TIME

16 minutes

TIPS

Here are some helpful tips for the preparation of Whole Wheat Blueberry Scone With Lemon Zest:

• Keep The Butter Cold: Cold butter is essential for a flaky texture, so cube it just before mixing.
• Do Not Overmix: Gently combine ingredients to keep the scone tender and light.
• Handle The Dough Lightly: Too much kneading can make it tough, so mix it until just combined.
• Use Fresh Blueberries: Fresh berries hold shape better, but frozen can work if added straight from the freezer.
• Add A Hint Of Glaze: Brush lightly with milk or honey before baking for a glossy golden finish.

VARIATIONS

• Vegan Option: Replace butter with plant-based margarine and dairy with non-dairy milk and yoghurt.
• Low-Sugar Version: Omit brown sugar and use a drop of stevia or mashed banana for sweetness.
• Citrus Twist: Add a touch of orange zest instead of lemon for a refreshing variation.
• Nutty Boost: Fold in chopped almonds or walnuts for added crunch and flavour.
• Berry Mix: Swap blueberries for raspberries or blackberries for a different fruit profile.

PREPPING AND STORAGE

• Cooling Before Storing: Let the scone cool completely before storing to prevent moisture build-up.
• Room Temperature: Store in an airtight container for up to 2 days to maintain softness.
• Refrigeration: Keep refrigerated for up to 4 days, so reheat in a warm oven for 3 to 5 minutes before serving.
• Freezing: Wrap the unbaked dough tightly in cling film and freeze for up to one month, so bake directly from frozen with 2 to 3 extra minutes.
• Batch Baking: Multiply the ingredients to prepare several scones at once, perfect for brunch or festive gatherings.