Whole Wheat Blueberry Scones

Whole Wheat Blueberry Scones with Lemon Glaze

5 from 1 reviews




  1. Preheat oven to 350 degrees.

In mixer or food processor:

  1. Mix together flour, sugar, baking powder, baking soda, and salt.
  2. Cut butter into 1 inch pieces and add to flour mixture, mixing until it becomes a fine crumble.
  3. Slowly add cream, mixing just until incorporated and makes a thick dough. Do this cautiously as you may need a little less cream.
  4. Mix dried fruit in by hand.

For mini scones: Form into 2 balls and pat out into 1 inch thick circles on a cutting board or baking sheet – greased or lined with parchment paper.

  1. Cut each round into 6-8 wedges.

For large scones: Form into 1 ball then pat out to 1 inch thick and cut into 6-8 pieces.

  1. Place on cookie sheet appr. 1 inch apart.
  2. Bake 20-25 minutes.
  3. Let cool a few minutes then brush tops with Lemon Glaze.

Lemon Glaze:

Mix together:

  1. Half cup powdered sugar
  2. Juice from 1 lemon.