Whole Wheat Blueberry Scones Whole Wheat Blueberry Scones

Photography: Maya Visnyei | Food styling: Michael Elliott/Judyinc.com | Prop styling: Geary House

Traditionally served with tea and often enjoyed for breakfast, buttery scones can be customized with your choice of fruit and dairy. 

  • Total time 50 minutes
  • Portion size 10 servings
  • Credits : Canadian Living Magazine




Preheat oven to 425°F. Line baking sheet with parchment paper. 

In large bowl, whisk together 1¼ cups of the all-purpose flour, the whole wheat flour, sugar, baking powder and salt. Using coarse side of box grater, grate butter into flour mixture; toss to combine. 

In small bowl, whisk together ricotta and cream. Make well in centre of flour mixture; using fork, stir in ricotta mixture just until ragged dough forms. In bowl, toss together blueberries and remaining 2 tsp all-purpose flour. Sprinkle over flour mixture. 

Turn out onto lightly floured surface. Quickly pat and lightly knead into 8-inch round. Using pastry scraper or chef’s knife, cut into 10 triangles. Arrange on prepared pan, 2 inches apart. Freeze for 15 minutes.

Topping Brush with cream; sprinkle
with coarse sugar and almonds (if using). 

Bake until deep golden brown, 22 to 24 minutes. Transfer to rack. 

Nutritional facts PER SCONE about

  • Fibre 2 g
  • Sodium 401 mg
  • Sugars 14 g
  • Protein 7 g
  • Calories 299
  • Total fat 15 g
  • Potassium 123 mg
  • Cholesterol 42 mg
  • Saturated fat 9 g
  • Total carbohydrate 37 g


  • Iron 11
  • Folate 18
  • Calcium 17
  • Vitamin A 12
  • Vitamin C 1
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Baking & Desserts

Whole Wheat Blueberry Scones