There's something about scones that make breakfast feel special. Muffins are great for grab-and-go purposes, and homemade granola bars (which we've been eating a lot of—we'll post our favorite recipe soon!!) often feel more snack-y than breakfast-y. But scones? They make weekdays feel like weekends. They pair perfectly with a morning cup of coffee. And these ones, which are packed with fresh berries and whole wheat flour, leave you feeling fueled until lunchtime.
This recipe could not be easier. Not only do you not need a mixer, you barely even need a spoon, because most of the kneading is done with your hands. It's also the perfect time of summer to make these scones, when blueberries are at their peak.
What we particularly loved about this recipe is how well the scone dough freezes. We baked most of them the day of, but froze four scones to bake at a later date. When we started running out of breakfast options, it was so great to be able to pop 'em into the oven!
The final touch? A light egg wash and a sprinkling of raw sugar. This adds a gorgeous, shiny finish and a sweet, sugar-y crunch that make these scones over-the-top delicious.
Very Berry Blueberry Scones
*One thing to note: These scones only call for 3 tbsp. sugar, which means they are likely much less sweet than scones you might be used to. We think this makes them great for breakfast (as opposed to tasting like an indulgent dessert), but if you like super sweet scones, these might not be for you!
Makes 8-10 scones
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- zest of 1 lemon, finely grated
- 3 tablespoons light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 5 tablespoons cold unsalted butter, cut into small pieces
- 1 cup fresh blueberries
- 2/3 cup whole milk
- 1 large egg, beaten
- 1 tablespoon raw (tubinado) sugar, for sprinkling on top
Heat oven to 400°F. Line a large baking sheet with parchment paper.
In a large bowl, combine flours, zest, sugar, baking powder and salt. Add the cold butter and work into the flour mixture with your fingertips or a pastry blender until the biggest pieces are the size of small peas. Stir in the blueberries, then the milk, mixing only until large clumps form.
Reach inside the bowl and very gently knead the mixture into one mass. Work quickly, and knead only a few times.
Transfer the dough to a well-floured counter and pat into a roughly 1-inch tall disc. Cut into 8 to 10 wedges. Transfer wedges to the prepared baking sheet, spacing them apart evenly. Brush the tops of each with egg, then sprinkle with coarse sugar. Alternatively, you can wrap some of the unbaked scones in plastic wrap and stick in the freezer, to bake at a later date.
Bake for 15 to 17 minutes, until scones are golden brown on top. Serve warm.
Recipe adapted from Smitten Kitchen.