I try to focus on healthy eating habits, but I also really love treats at teatime. With this whole wheat blueberry almond scone recipe, you get the best of both worlds. They’re yummy with a cuppa, and they also offer a shot of better nutrition than a traditional scone.
Jump to RecipeWhole wheat blueberry almond scones ingredients:
Scones:
- 1 cup heavy cream
- 1 stick of butter
- 2 cups whole wheat flour
- 1/3 cup sugar
- 1 tablespoon super seeds (any mix of chia seeds, flaxseed meal, and hulled hemp seeds)
- 1 tablespoon cornstarch
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract or almond extract
- 2-4 tablespoons milk (whatever kind is in your fridge)
- 1 cup dried blueberries
- 1/2 cup sliced almonds
Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
Whole wheat blueberry almond scones instructions:
Place the cup of heavy cream in the freezer; it will need to stay there for ten minutes. In the meantime, melt the stick of butter in a microwavable container that will hold at least two cups. Set it aside until the cream is ready to come out of the freezer.
Preheat your oven to 400 degrees.
In a large bowl, stir together the flour, sugar, super seeds, cornstarch, baking powder, baking soda, and salt.
When the ten minutes have passed, take the cream out of the freezer and slowly pour it into the melted butter. Stir briskly with a fork as you pour. It will look grainy as shown below. Then stir in the extract.
Now pour the butter and cream mixture over the dry ingredients. Stir together with a sturdy spoon and add two to four tablespoons of milk as needed to get everything fully incorporated. Lastly, fold in the dried blueberries and sliced almonds.
Spray two large baking sheets with nonstick spray or line with parchment. Scoop heaping tablespoons of the dough onto the prepared pans, leaving about two inches between drops of dough.
Bake for 10-12 minutes. My yield was 24 scones, so I transferred the first batch to a cooling rack and then put one more sheet back into the oven.
The final steps:
Prepare the glaze: Pour a cup of powdered sugar into a small bowl and add two tablespoons of milk. Stir with a fork until smooth.
Once all the scones are out of the oven and on a cooling rack, place the rack over one of the baking sheets and drizzle the scones with the glaze. Let them cool completely before transferring them to an airtight container.
whole wheat blueberry almond scones
Ingredients
- 1 cup heavy cream
- 1 stick unsalted butter
- 2 cups whole wheat flour
- 1/3 cup sugar
- 1 tbsp power seeds (any mix of chia seeds, flaxseed meal, and hulled hemp seeds)
- 1 tbsp cornstarch
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp pure vanilla or almond extract
- 2-4 tbsp milk (whatever kind you have in your fridge)
- 1 cup dried blueberries
- 1/2 cup sliced almonds
For the glaze:
- 1 cup powdered sugar
- 2 tbsp milk
Instructions
- Measure 1 cup of heavy cream and place it in the freezer for ten minutes. In the meantime, melt the stick of butter in a microwavable container that will hold at least two cups. Set aside.
- Preheat oven to 400 degrees.
- In a large bowl, stir together the flour, sugar, super seeds, cornstarch, baking powder, baking soda, and salt.
- When the ten minutes have passed, take the cream out of the freezer and slowly pour it into the melted butter. Stir briskly with a fork as you pour. It will look grainy. Then stir in the extract.
- Pour the butter and cream mixture over the dry ingredients. Stir with a sturdy spoon until fully incorporated, adding 2-4 tbsp milk as needed.
- Fold in the blueberries and almonds.
- Spray 2 large baking sheets with nonstick spray or line with parchment. Scoop heaping tablespoons of the dough onto the prepared pans, leaving about two inches between drops of dough.
- Bake 10-12 minutes until lightly browned.
- In a small bowl, stir together the powdered sugar and milk to make the glaze. Transfer all the scones to a cooling rack and place it on one of the baking sheets. Drizzle with the glaze. Let cool completely before transferring to an airtight container.
Notes
- This is a large amount of dried blueberries; feel free to adjust.
- My yield was 24 scones. I baked 8 per pan and used my double oven, but I still needed an extra ten minutes to get them all. The baking time listed reflects this. You could probably put them a little closer together and be ok, especially if your flour was cold. Mine didn’t spread much.
Enjoy your whole wheat blueberry almond scones with your favorite tea. I do this year-round.
Have you developed a healthier version of a favorite treat? Please share your experience!
Other posts you might like:
- easy citrus scones
- Tofu lasagna for the win!
- blessings from brokenness: insights from Draw Near by Hadassah Treu
- fair trade: compassionate commerce in action
- fabulous salmon quinoa protein bowls
Fondly,
Crysti
Thank you for this amazing recipe for whole wheat blueberry almond scones. I have a lot of dried blueberries in my freezer, and this is a fabulous way to use them. I love that they are glazed as well!
Thanks, Lisa! Sounds like a great way to use some of those blueberries!
I love this whole wheat blueberry almond scones recipe! It is everything I love in one: scones, almonds, blueberries… Thanks so much for sharing!
I’m so glad it sounds good to you, Hadassah!
These whole wheat blueberry almond scones sound like the perfect balance between indulgence and healthy eating! It’s great to see a treat that pairs so well with tea while also providing nutritional benefits. What a delicious way to enjoy a guilt-free snack!
Thanks so much, Candy! I certainly feel less guilty when I indulge in these!
This blueberry scones recipe will be pretty delicious in my opinion. Got to try it this weekend!
Thanks, Hari! Enjoy!
I usually don’t like scones because they are kind of dry, but these look awesome! Can’t wait to try these!
I find that if you increase the cream a bit in most recipes, they don’t turn out dry. These should be good!