Yesterday I made Brown Sugar Chocolate Scones and realized that I could use this basic recipe to make any flavor of scones! So I went to the Metropolitan Market and picked up some blueberries and some whole wheat flour! I was going to make a healthier scone full of delicious berries!
I had never worked with whole wheat flour before, so I needed to do a bit of research on how to use it. I read a lot of articles online and talked to other bakers and felt confident that I could make these scones successfully! You can find the “how-to’s” of using whole wheat flour in my “Tips & Tricks” post here!
I had my doubts during the baking process…. the dough was really sticky (a lot more than with the chocolate scones) and I thought maybe I had done something wrong. Until…. they came out of the oven and smelled… and tasted SOOO GOOOD!
Whole Wheat Blueberry Scones
Loosely adapted from Evil Shenanigans Brown Sugar Chocolate Chip Scones
Makes 8 Scones
2 cups whole wheat flour
1/3 cup packed light brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter, cut into small pieces and kept very cold
1- 1½ cups thawed, drained & patted dry frozen blueberries (you can use fresh as well)
1/3-1/2 cup cold buttermilk
1 teaspoon vanilla
1 egg, well beaten
Sugar for topping
Here are some of the specialty ingredients I used. King Arthur Whole Wheat Flour, Homemade Vanilla Extract, and local Remlinger Farms frozen blueberries.
1. Pre-heat the oven to 400 F and lightly spray a baking sheet with non-stick spray or line it with parchment paper. (Don’t use wax paper, it will burn!)
2. In a medium bowl, sift the wheat flour 3-4 times. This will help bring some air into the flour so your scones won’t be so dense.
3. Add the sugar, baking powder, baking soda, and salt and combine using a whisk.
4. Add the cold butter and rub it in with your fingers until the butter is in small pieces, no larger than peas.
5. Strain and pat dry the thawed blueberries. Fold them into the dry mixture making sure they are coated well.
6. Starting with 1/3 cup cold buttermilk, pour in the milk and vanilla and gently combine with a wooden spoon until the liquid is absorbed. If the mixture is too dry and crumbly, add more buttermilk a tablespoon at a time just until the dough comes together. (The blueberries will add a lot of moisture, so be careful not to add too much milk.)
I love that the homemade vanilla has little bits of Tahitian vanilla in it!!
7. With your hands, gather the mixture into a ball in the bowl, making sure to incorporate all the dough. Mixture will be wet and sticky!
8. Turn out onto cutting board and GENTLY knead the dough three times by pressing the dough into a fat disk, folding the dough in half , turning it 1/4 turn and repeating. You can add a bit of flour to the cutting board to help with sticking. Do not over knead you don’t want to smash the berries!
9. Once kneaded pat and press into an 8″ circle and cut the disk into 8 wedges.
10. Using a spatula, transport the wedges onto the prepared baking sheet. Since the dough is wet and sticky, make sure your scones keep their shape by forming them with your fingers or spatula.
11. Brush with beaten egg and top each scone with as much sugar as you like.
12. Bake the scones for approximately 18 minutes, or until the tops are golden brown.
13. Cool ten minutes on the pan before transferring to a wire rack.