Rating: 4.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a simple and delicious whole wheat scone recipe that you can customize however you'd like! I used all organic ingredients, but you don't have to.

Recipe Summary

cook:
15 mins
total:
30 mins
prep:
15 mins
Servings:
16
Yield:
16 scones
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

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  • Whisk flour, sugar, baking powder, salt, and cinnamon together in a bowl. Cut in butter cubes with a pastry cutter or 2 knives.

  • Mix half-and-half and egg together in a bowl. Mix into the flour-butter mixture. Fold in blueberries and oats.

  • Turn dough out onto a lightly floured surface and divide in half. Roll each half into a circle and cut each into 8 wedges. Transfer scones to the prepared baking sheet; sprinkle raw sugar over the top.

  • Bake in the preheated oven until golden brown, 12 to 15 minutes.

Nutrition Facts

223 calories; protein 4.4g; carbohydrates 28.3g; fat 11.3g; cholesterol 40.1mg; sodium 298.9mg. Full Nutrition
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