Whole Wheat Scones with Oatmeal and Blueberries recipe

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Ingredients

3 cups whole wheat flour
½ cup white sugar
5 teaspoons baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
12 tablespoons butter, cubed and chilled
1 cup half-and-half
1 egg, beaten
1 cup blueberries
½ cup rolled oats
2 tablespoons raw sugar, or to taste

Nutrition Info

222.6 calories
carbohydrate: 28.3 g
cholesterol: 40.1 mg
fat: 11.3 g
fiber: 3.3 g
protein: 4.4 g
saturatedFat: 6.8 g
servingSize: -
sodium: 298.9 mg
sugar: 8.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

  2. Whisk flour, sugar, baking powder, salt, and cinnamon together in a bowl. Cut in butter cubes with a pastry cutter or 2 knives.

  3. Mix half-and-half and egg together in a bowl. Mix into the flour-butter mixture. Fold in blueberries and oats.

  4. Turn dough out onto a lightly floured surface and divide in half. Roll each half into a circle and cut each into 8 wedges. Transfer scones to the prepared baking sheet, sprinkle raw sugar over the top.

  5. Bake in the preheated oven until golden brown, 12 to 15 minutes.

Recipe Yield

16 scones

Recipe Note

This is a simple and delicious whole wheat scone recipe that you can customize however you'd like! I used all organic ingredients, but you don't have to.

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