Featured Kitchen

Blueberry Scones with Whole Grains

Blueberry Scone with Milk
Written by Rachel Gnagy

I love making scones but I especially love making scones when I know it is a good, nutritious snack for my family. I saw a recipe for whole grain Blueberry Scones in a recent issue of Taste of Home and decided to give it a try! They are a bit denser than your average scone made with white flour and refined sugar, but they are still incredibly yummy. 

scone_ingredientsYou will need:
½ cup whole-wheat flour
½ cup unbleached white flour
½ cup old-fashioned oats
½ cup xylitol (xylitol is a natural sugar that is better for you than refined white sugar – but if you don’t have xylitol feel free to substitute white or brown sugar)
1 teaspoon baking powder
¼ cup butter (½ stick), frozen
1 egg
⅓ cup plain greek yogurt
1 teaspoon vanilla extract
1 cup fresh blueberries

Blueberry Scone Ingredients

Preheat your oven to 350ºF. Mix together the flours, oats, sugar, and baking powder. 

Blueberry Scone Mixture

Grate the butter into the dry ingredients. Using frozen butter makes it easier to grate and combine with the flour mixture.

Blueberry Scone Mixture

Mix the butter into the dry ingredients.

scone5

In a separate bowl whisk the egg, yogurt, and vanilla together.

Blueberries

Add the blueberries to the wet ingredients and mix.

blueberry scone

Add the yogurt mixture to the dry ingredients and gently combine.

Blueberry Scone

The mixture should come together to form a nice lump of dough.

Scone

Form dough into a circle about 1 inch thick. Slice into wedges.

Blueberry Scone

Place wedges onto a baking stone or a baking sheet lined with parchment paper. 

Blueberry Scone

Bake for 20-25 minutes or until nicely browned.

Blueberry Scone with Milk

Serve with a dab of butter and a nice cup of coffee or milk! The hearty grains in this recipe make for a filling and tasty breakfast or snack. My 18-month-old son loves them and I enjoy knowing that they are good for him!

 Like this recipe?  Try Rachel’s Strawberry Shortcake Scones!

Find more from Rachel on Her View From Home and on her photography site, Inscribed Photography!

Strawberry Shortcake Scones

 

About the author

Rachel Gnagy

Rachel Gnagy is a wife, mother, photographer, and coffee lover. She began Inscribed Design & Photography with the goal of inspiring others to experience God’s character and glory through her work. Rachel specializes in senior portraits, engagements and weddings, and fine art photography. She and her husband, Samuel, have three precious children, two boys and a girl.
Rachel began writing with Her View From Home in 2012 and loves the opportunity to communicate with other women. She shares her own images, photography tips, and favorite recipes.
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