Blueberry Scones

Scones may not be the first thing you think of when baked goods come to mind. They are a great breakfast snack, though honestly they are often sweet enough to pass for a cookie.

I didn't exactly have scones on the brain for years, but I did have a friend plant the seed when discussing food cravings. Challenge accepted.

We chatted about recipes and when we realized this wasn't the bagel-level feat I expected, it was time to give scones a chance.

My big changes were swapping in some whole wheat flour and adding almond extract and brown sugar. Whole wheat flour can replace up to a quarter of the amount of all purpose flour. Easy change. But brown sugar is even better. I just replaced the white sugar with its superior sibling. Bam.

With my Kitchenaid, I whisked together the flours, sugar, salt, and baking powder. I cut the butter into pieces and tossed them into the flour. To keep the butter from forming into one large ball, I used it while it was very cold. When making pie dough, at this point I would typically dump the flour onto a pastry board and use my fingers to break up the butter. Instead, I tried the lazier route and used the whisk attachment to break up the butter. I did knock the butter off the beater once, but the absence of warn hands in the mix kept the butter from melting. It worked out well. Once the butter was broken up and coated in the flour mixture, I stirred in the blueberries. The butter chunks could be in varying sizes, but a sandy consistency is ideal.

The dry ingredients were looking good.

In a separate bowl,  I beat together the eggs, vanilla and almond extracts, and milk. I gradually mixed the wet ingredients into the dry until the mixture was combined. Then, I split the dough into 2 parts and moved each to a side of a parchment lined pan after lightly flouring the surface. I formed each half into a circle roughly 6 inches in diameter, brushed each with milk, and left the dough to rest in the fridge for about half an hour.

Then, I cut the circles into 6 slices and separated them slightly on the pan. After sprinkling aome sugar on top, I got them into the oven for about 25 minutes.

They were ready to go once they were golden brown in color.

Oh my. My memory of scones was quite shortbread-like. Airy on the inside with lots of air bubbles, they always maintained a certain crispiness. These were different. They were like a hybrid of cake and cookie. A not too sweet scone that, once gone, made me want more. Chocolate chip, anyone?

I can't get too distracted by sugar, though, because savory scones are their own entity. When you consider the simplicity of this recipe, making a scone to go with dinner seems like a no brainer.

Blueberry Scones Recipe


2 cups all purpose flour
3/4 cup whole wheat flour
1/3 cup brown sugar
3/4 teaspoon salt
1 tablespoon baking powder
1/2 cup cold butter
2/3 cup fresh or frozen blueberries
2 large eggs
1 teaspoon vanilla bean paste
1 teaspoon almond extract
1/2 cup whole milk
Sugar to sprinkle on top, as desired


In a large mixing bowl, whisk together the flours, sugar, salt, and baking powder. Cut butter into slices and toss into flour. Use the whisk attachment on the mixer or use hands in the butter just until the mixture is crumbly. Butter chunks may be in different sizes. Stir in blueberries. In a separate bowl, whisk together the eggs, vanilla and almond extracts, and milk. Add the liquid ingredients to the dry ingredients and stir until the dough is evenly moistened but not overmixed. Add additional milk if too dry. Sprinkle flour on a parchment lined baking sheet. Divide dough in half and add each to baking sheet, several inches apart. Spread dough into a circle shape roughly 5-6" in diameter. Brush a small amount of milk over the top, then place in the fridge for approximately 30 minutes to rest. Preheat oven to 425 degrees F. After resting, cut circles into 6 pieces, then separate wedges slightly. sprinkle with sugar if desired. Bake the scones for 20 to 25 minutes, until they're golden brown and the center of each circle is baked throughout.

adapted from scones

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