Whole Wheat Blueberry Scones

June 23, 2012 · 19 comments in Breakfast

Continuing on the summery blueberry theme, I made blueberry scones! They’re like blueberry muffins, but..just..more sconey (?). Oh and guess what? They have cinnamon on top (obvs).
If the blueberries and currants aren’t enough for you, it’s a scone, you can eat it with cream and butter and jam and nutella and cinnamon…

But what is this!? You do not know how to make scones? (what!?). Oh don’t worry bebs, I made you a video. I don’t actually have a video camera, so I just took loads of photos while making it and turned it into one HUGE .GIF (and you know how much I love .gifs, and I seriously hope you do too or you’ll hate it..)

Here it is!!!

Whole Wheat Blueberry Scones

1/4 cup (1/2 a stick/ 2 oz) butter
1 1/4 cups (5.8 oz / 162g) whole wheat flour
1 1/2 tsp baking powder
1/2 tsp cinnamon
2 tbsp sugar
1/2 cup (3 oz / 85g) frozen blueberries
1/4 cup (2 oz / 55g) currants or other dried fruit (optional)
1 egg
1/4 cup (60 ml) buttermilk*, or plain yogurt
1 tsp vanilla extract

Plain flour for sprinkling
Cream or milk for brushing
2 tsp cinnamon + 2 tbsp fine sugar for topping

Preheat your oven to 350 degrees F (180 degrees C) and line a cookie tray with baking paper. 
Measure the butter, and leave to soften. Sift the flour and baking powder into a medium bowl. Add in the cinnamon and sugar. Cut the butter into cubes and add to the bowl, then rub it into the dry ingredients using your fingertips (like when making pie dough) until there are no lumps of butter remaining. Add the frozen blueberries, currants / dried fruit (if using), egg, buttermilk / yogurt and vanilla. Stir it all together until you get a moist dough.

Lightly sprinkle a clean work surface with plain flour. Pour the dough onto the surface, dust it with flour, then flatten it slightly with your hands and shape into a rough circle. Dust it lightly with flour again, cut into eight wedges and place onto the line cookie tray. Brush with cream or milk, then top with cinnamon and sugar.

Bake for 20-25 minutes, then let cool on a wire rack. Store in an airtight container.

*or add 1/2 tsp of vinegar to a 1/4 cup measuring cup, then fill to the top with milk


{ 18 comments… read them below or add one }

Chloe@EveryCraving June 23, 2012 at 8:36 pm

These look delicious! Love that the whole wheat flour totally cancels out the butter ;) Oh and I love GIFS please tell me you’ve seen http://howdoiputthisgently.tumblr.com/ & http://whatshouldwecallme.tumblr.com/ most entertaining websites ever haha


izy June 24, 2012 at 12:54 pm

That is totally my way of thinking :) OMG, those tumblrs are so dangerous when you’re trying to do anything important at all, I love them hahah!!


Angsthase June 23, 2012 at 9:07 pm

These look amazing and I loved the gif-video (gifideo?). That last shot(s) of the butter melting? YOU’RE KILLING ME HERE. Great post, as ever!


izy June 24, 2012 at 12:55 pm

That is actually the PERFECT word for them, mmm melted butter = my life. Thank you! :D


M e k i June 24, 2012 at 3:48 pm

i love your gifs! i always want to make videos as well. how do you do .gif to video?


izy June 24, 2012 at 3:59 pm

yesss! thanks :) I put my camera on a tripod and shoot in ‘continuous shooting mode’ so that the camera takes photos the whole time you’re pressing the button. Then I just edit them and put them together with a 0.30 second interval in between each photo in ‘windows live movie maker’ (I use the most basic program ever haha) and add captions and some music in the background.


M e k i June 24, 2012 at 4:34 pm

this is amazing! i like using the simpliest programs than the really modern ones today. (which are a lot!). thanks again for sharing this!


london bakes June 24, 2012 at 7:22 pm

You have such a gorgeous blog here, you are so talented! Lovely recipe and I adore the video.


izy June 24, 2012 at 7:26 pm

thank you so much! :) I love your blog and all your recipes, btw I am so obsessed with nut butters at the moment too.. p.s. yay London!


Unknown June 24, 2012 at 11:11 pm

I hesitate to ask this….because the scones look so lovely and scrumptious…but…for those watching our calorie intake…do you happen to know the nutrition facts for these beauties? Thanks so much


izy June 24, 2012 at 11:23 pm

I know what you mean! I just calculated it, if you use low fat buttermilk in the recipe, and 3 tbsp of 1% milk for brushing on top, 1/8 of the recipe is:

173 kcal, 7g fat (4g sat.), 26g carbs (2g fibre, 6g sugar), 4g protein

no problem :)


MyFudo™ June 25, 2012 at 2:57 am

Thanks for the video. Bookmarked it, since i plan to try this recipe within the week. Healthy and oh so delicious. =)


ally June 25, 2012 at 5:46 pm

you had me at your blog address — is everything better with cinnamon or what!? yummy work you’re doing. keep it coming!


Anonymous July 27, 2012 at 2:13 pm

Love this blog which I came across by accident! I made this recipe but the dough was very soft. I think my butter was too soft to cut in when it probably should have been colder as if making a pie crust. This was the first time I made scones so I just added a little more flour. They turned out so good! Since I messed up the recipe, I was very surprised and so tickled to see my finished product. I look forward to cooking/baking more recipes from this very professional website. Thanks


Meredith December 20, 2012 at 10:19 pm

Stumbled upon this recipe and your blog. Wow, these are fantastic! Thanks for the recipe.


zsofi September 29, 2013 at 10:13 am

just made these this morning for the second time annnnnd i can say that i am totally in love with these lovely crumbly delicious scones!!! i could eat all 8 alone :)


Maria November 5, 2014 at 1:23 am

Is spelt (Dinkel) or graham flour the same as whole wheat flour? I live in Scandinavia and was wondering which flour to use for these scones. Thanks ^^


Izy November 5, 2014 at 2:57 pm

I think graham flour would be the best thing to use! :)


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