Whole Wheat Blueberry Scones

What better way to spend a snow storm than doing some nutritimentation with blueberry scones? I wanted to come up with a lighter version of scones so I did some research, came up with a recipe, and lucky enough these came out great!  

My version of blueberry scones are filled with healthy fats, whole grains, and some extra nutrition with flax meal. Have one of these in the morning regret free!

Blueberry Scones

(Yields 5 scones)

¾ cups of whole wheat pastry flour

¼ cup of spelt flour

½ Tbsp of baking powder

¼ tsp of salt

2 ½ Tbsp of organic sugar (I used Xylitol)

¼ tsp cinnamon

¼ tsp of baking soda

¼ cup plain low fat Greek yogurt

2 ½ Tbsp of coconut oil

½ tsp of vanilla extract

¼ cup almond milk

½ Tbsp of flax meal

½ Tbsp of grated lemon zest

About 1/2 cup blueberries

Preheat oven to 350 degrees.

First, combine yogurt and baking soda in a bowl and set aside. (This will create a light/airy mixture like meringue.)

Combine flours, baking powder, salt, sugar, and cinnamon in a large bowl and mix well.

Drop in coconut oil and fold in using hands. (You want to break up the oil into pieces leaving chunks of it in the dough just as if you were using butter.)

Next, fold in yogurt mixture, milk, and vanilla. Then mix in flax, lemon zest, and blueberries.

Using a 1/4 cup measuring cup (or spoon), scoop dough onto a greased or parchment paper covered cookie sheet. 

Using fingers (or brush) lightly coat the top of scones with some milk and then sprinkle with sugar.

Place in the oven for about 20 mins or until golden brown. Test by sticking knife or cake stick into the middle - it should come out clean.


To reheat place in a 350 degree oven for 5-10 min. To get a crispy crust place on broil for 1-2 mins. Then enjoy with some Earth Balance spread and perhaps a cup of tea.

Love blueberry? Also try...

Blueberry Baked Oatmeal

Warm Blueberry Granola

Mini Blueberry Pie