A pile of whole wheat blueberry-oat scones
This is a recipe that comes out of an effort to eat less white flour, combined with a craving for scones. Although they contain quite a bit of butter, the scones are still fairly healthy with the addition of whole wheat flour, oats, blueberries, and yogurt. A bit of powdered ginger doesn’t overwhelm the flavor of the butter and the blueberries, but adds a little je ne sais quoi to the baked scones. I confess that I ate more than one right after they came out of the oven. (I guess if you eat too many scones it kind of negates the point of making a “healthier” scone, but what can I say? They are good.)
This recipe is adapted from the fantastic Vegetarian Cooking for Everyone by Deborah Madison.
Ingredients:
1 1/2 cups whole wheat flour (I used King Arthur white whole wheat flour), whole wheat pastry flour, or all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons brown sugar (dark or light)
1 teaspoon powdered ginger root
7 tablespoons cold butter, cut into small pieces
1/2 cup milk (lowfat is OK)
1 egg
2 tablespoons yogurt or milk
1 teaspoon high-quality vanilla extract
1 cup frozen blueberries tossed in 1 teaspoon flour
1/2 cup rolled oats
Whole wheat blueberry-oat scones cooling on a rack
Procedure:
- Preheat your oven to 425ºF. Line a baking sheet with a Silpat, with parchment, or spray with cooking spray. Set aside.
- In a medium bowl, whisk together the flour, baking powder, salt, brown sugar, and ginger root.
- Cut the butter into the flour mixture using a pastry blender, two knives, or your fingers.
- In a small bowl, whisk together the milk, the egg, the yogurt (or additional milk), and the vanilla extract.
- Add the liquid mixture to the flour-butter mixture, and stir until just combined. Stir in the blueberries.
- Spread the oats on your work surface. Gather the dough mixture together into a disk an place on top of the oats. Pat the disk out to about 1/2 inch thickness (you can make the dough disk thicker if you prefer your scones thicker) and press down into the oats. Flip the disk over and press down into remaining oats. (You want a light coating of oats on both the top and bottom of the disk.)
- Cut the dough disk into 8 wedges and transfer to the prepared baking sheet.
- Bake the scones for 12-15 minutes, or until they are light golden brown. Serve warm.
24 comments
heather Mar 9, 2009 at 5:39 pm
those look nice and bite-y! always room for scones…
cheers,
*heather*
gastroanthropologist Mar 9, 2009 at 6:08 pm
THANK YOU! A real scone – or what I would consider a scone! Since I’ve been here in London, the definition of a scone is this little dry, white thing, maybe studded with a few currants. It’s only saving grace is you can load it up with clotted cream and jam. I wish I was in your kitchen enjoying one of these warm from the oven!
Daily Spud Mar 9, 2009 at 6:30 pm
I’m liking the ginger in these, and I’m liking the rest of what’s in here too. I daresay I’d be eating more than one when they came out of the oven too!
katiek Mar 9, 2009 at 6:39 pm
mmmmm…. So much healthier than my sour cream scones.
Sometimes I love the whole grain texture and nutty flavor. I just made some homemade soymilk and tofu. I can only handle so much healthy food at once! JK.
Natasha - 5 Star Foodie Mar 9, 2009 at 8:10 pm
What a fantastic recipe! Sounds sooo delicious with whole wheat, blueberries and ginger. I am going to need to make these soon!
anna Mar 9, 2009 at 8:19 pm
Scones are great! I just haven’t made them myself…probably because I always have them with coffee and don’t drink coffee at home.
maggie (p&c) Mar 9, 2009 at 9:16 pm
These look great! I actually have a batch of scones in the oven right now, but they are nowhere near this wholesome. The berries look delicious too–just ready to pop!
Rosa Mar 10, 2009 at 10:37 am
What delightful scones! Perfect with a cup of tea…
Cheers,
Rosa
sara Mar 10, 2009 at 1:44 pm
Eating more than one out of the oven just proves whole wheat pastries can be delicious!
Abby Mar 10, 2009 at 2:37 pm
This scones look awesome. I wish I had some for breakfast. YUMMY!!!!
The Duo Dishes Mar 10, 2009 at 7:52 pm
Hmmm would we ruin the health by putting butter on it? Dang! OK, we can go without butter on these babies.
Marc @ NoRecipes Mar 10, 2009 at 10:45 pm
I love home made scones. They just don’t compare to the dry hockey pucks sold at most stores and cafes.
megan Mar 11, 2009 at 10:31 am
They don’t even need butter – there is almost a stick of butter in the dough! I’m thinking some apricot jam would’ve been nice, but alas – we’ve gone ahead and eaten every last one of them!
finsmom Mar 28, 2009 at 5:02 pm
I am a scone fanatic, and these sound heavenly! Thanks for sharing another great recipe!
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Will Jul 23, 2009 at 10:59 am
Awesome! 100% whole wheat! Try honey instead of the brown sugar and all yogurt instead of the milk
Anu Sep 13, 2009 at 9:08 pm
Hi,
I like your website and the way you write. All the recipes look yummy. You have given good instructions, even a naive user like me can understand. I tried this recipe yesterday(with some minor changes) and it came out well. My husband also liked it a lot. Thanks a lotttttttttt for this wonderful recipe.
Constanza Feb 3, 2010 at 7:30 am
I have them in the oven, quite easy and fast to make, my tea is waiting for them to get done, the smell is heavenly.
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scratch-made wife Apr 27, 2011 at 2:10 pm
The husband and I are slowly transitioning to a whole-whole-flour-only household, and I am itching to make scones. The dilemma? I’ve never made scones with whole wheat flour. But your recipe looks delicious, and I really might just have to make these this week. Thanks for giving me hope.
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Katy Jan 8, 2012 at 9:02 pm
These scones are awesome! Have made them several times…soooooo good! I use a little cinnamon instead of ginger and sometimes sub in cream for yogurt (depends what’s in the fridge). Thanks for a great recipe!
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