Description
These healthy blueberry scones are soft, fluffy, and naturally sweetened with maple syrup. Made with whole wheat flour, they offer a wholesome twist on the classic scone—perfect for breakfast, brunch, or an afternoon snack. Whether you’re enjoying them fresh or freezing for later, these vegetarian scones are a nutritious and delicious way to satisfy your sweet tooth.
Ingredients
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2 cups white whole wheat flour or regular whole wheat flour
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1 tablespoon baking powder
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½ teaspoon fine sea salt
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½ teaspoon ground cinnamon
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6 tablespoons cold unsalted butter, cut into small pieces
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1 cup fresh or frozen blueberries
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½ cup cold milk of choice (e.g., almond milk, cow’s milk)
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⅓ cup maple syrup
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1 teaspoon vanilla extract
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Optional: turbinado (raw) sugar for sprinkling on top
Instructions
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Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
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In a large bowl, whisk together the flour, baking powder, salt, and cinnamon.
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Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
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Gently stir in the blueberries.
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In a small bowl, mix the milk, maple syrup, and vanilla extract.
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Pour the wet ingredients into the dry and stir until just combined—don’t overmix.
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On a floured surface, form dough into a 1-inch thick round disk.
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Cut into 8 wedges and place on the prepared baking sheet.
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Sprinkle with turbinado sugar if desired.
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Bake 15–20 minutes, until golden and cooked through.
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Let cool for a few minutes before serving.
Notes
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Freeze scones before or after baking for convenience.
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Use fresh blueberries for the best texture; if using frozen, don’t thaw.
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Whole wheat flour adds fiber and a nutty flavor while keeping them light.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
