Blueberry Whole Wheat Scones


I love me a good scone, for breakfast, lunch, dinner, I don't care, I want it. While my go-to recipe includes butter, I needed to find something to satisfy my scone addiction that I could feel better about having.

This recipe has lots of flavour due to the use of whole wheat flavour and slight sweetness from an all natural source (maple syrup), and in every bite from the blueberries.

I can live with that!


1 cup all purpose flour

1 cup whole wheat flour

1 tbsp baking powder

1/2 tsp baking soda

1 tsp salt

3 tablespoons maple syrup

1 1/4 cups 0% fat yogurt (not greek yogurt)

1/2 tsp vanilla

1 cup blueberries

Lemon zest (for topping, optional)


Set the oven to 400 degrees F.

In a bowl, sift together the dry ingredients (flour, baking powder, baking soda and salt). Add the yogurt, vanilla, and maple syrup to the dry ingredients. The dough should be fairly thick.

Fold the batter and the blueberries together gently, so as not to crush many of the berries.

Form a ball and place onto a floured baking pan, cut wedges and spread the pieces apart.

Bake for 16-18 minutes.

Top with lemon zest (optional).


Whole wheat flour makes for a thicker and nuttier flavoured batter. For this scone recipe it’s good to keep some of the AP flour in to keep it airy. A tip I read when using whole wheat flour was to let the batter sit for 10 minutes (or longer) before baking. I’ll have to give this a try and get back to you.