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Whole-Grain Blueberry Scones

Rated as 4.46 out of 5 Stars

"I was brainstorming some ideas for using up a cup of nearly perfect blueberries, and was waffling between muffins, donuts, and biscuits. I finally decided on a biscuit-like triangle, spiced subtly with essence of old-fashioned donut. I'm calling it a scone because I cut it into a triangle."
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Ingredients

45 m servings 236 cals
Original recipe yields 8 servings (8 scones)

Directions

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  • Prep

  • Cook

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  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with silicone mat or parchment paper.
  2. Whisk together flour, baking powder, salt, baking soda, cinnamon, and nutmeg in a mixing bowl. Mix in sugar.
  3. Grate frozen butter into dry mixture with a cheese grater, tossing occasionally to prevent butter pieces from clumping together. Mixture should resemble coarse crumbs. If necessary, rub mixture between your fingers to break it down a bit more. Add blueberries and toss to distribute evenly. Stir buttermilk into dry mixture and stir just until dough is moistened.
  4. Turn the dough out onto a lightly floured surface and knead briefly, for 5 or 6 turns. Pat or roll the dough out into a 1 1/2-inch thick rectangle. Cut dough into 4 equal rectangles. Cut each small rectangle diagonally into triangles. Transfer scones onto prepared baking sheet. Brush tops with buttermilk, and sprinkle with a pinch of demerara sugar.
  5. Bake scones in preheated oven until they are well browned and blueberry juices are bubbling through surface, about 25 minutes. Let cool before serving.

Footnotes

  • Cook's Note:
  • I used my new favorite, sprouted spelt flour, but I'm guessing this will work with whatever you roll with. You'll also want to keep an eye on them in the oven, as the baking times will vary depending on the exact shape and thickness. They're done when they're well browned, and you see blueberry juices bubbling out through the top and sides.

Nutrition Facts


Per Serving: 236 calories; 12.3 g fat; 28.6 g carbohydrates; 5 g protein; 31 mg cholesterol; 456 mg sodium. Full nutrition

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Reviews

Read all reviews 8
  1. 13 Ratings

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Most helpful positive review

I have never baked with spelt flour before but these came out great in spite of my lack of experience. Spelt offered a slightly nutty flavor to the scones. I do think this would be great using a...

Most helpful critical review

For me it was a complete disaster. 3/4 of a cup of buttermilk is just not enough liquid to form it into any kind of a shape. It just fell apart on my board into a pile of dry crumbs while the bl...

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I have never baked with spelt flour before but these came out great in spite of my lack of experience. Spelt offered a slightly nutty flavor to the scones. I do think this would be great using a...

These scones are delicious. I was very worried when I added the buttermilk to the dry ingredients because the dough was more like a pancake batter, that is, VERY wet! I sprinkled more flour (...

I used all purpose flour and frozen blueberries and they were delicious. I will be making these again, maybe adding a tad bit more cinnamon and nutmeg. But overall great recipe.

I make scones as a Christmas treat for my neighbors every year. I usually make two types and this year, decided to try these blueberry scones as my second type. I made the two (different) reci...

Am about to make it again today! Fantastic recipe.... I used a mix of spelt, white and wholewheat, last time. wonderful flavour and texture.

For me it was a complete disaster. 3/4 of a cup of buttermilk is just not enough liquid to form it into any kind of a shape. It just fell apart on my board into a pile of dry crumbs while the bl...

Missing some sort of topping,maybe ice cream, but its rly great.

I did not have spelt so used all purpose gluten free flour. I used vegan butter from the fridge and cut in with a pastry cutter. I used cashew milk and did not wash the tops with milk. As an aft...