Recipe courtesy of Erika Durlacher

Blueberry Scones

  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 8 servings
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1 cup whole wheat flour

1 cup all-purpose flour

3 teaspoons baking powder

1/4 cup sugar

1/3 cup butter or margarine

3/4 cup light cream

1 egg yolk

1 cup fresh blueberries


  1. Preheat oven to 425 degrees F.
  2. Combine flours, baking powder, and sugar in a bowl. Cut in butter until mixture resembles fine crumbs. Beat cream and egg yolk together and add to dry ingredients. Stir with a fork just until dry ingredients are moistened.
  3. Gently fold in blueberries with rubber scraper. Turn out on a floured surface and knead gently about six times to form a ball. Pat dough into a circle about 3/4-inch thick. Carefully place on greased baking sheet. Mark off eight wedges with a sharp knife. Be careful not to cut all the way through. Sprinkle with sugar. Bake for 20 minutes or until browned.
  4. Break into wedges and serve hot with butter.

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