Wholemeal Blueberry Scones

Wholemeal Blueberry Scones

These blueberry scones twist the traditional scone by adding fruity blueberries and whole wheat flour.  Scones are a classic afternoon tea treat, usually eaten with jam and cream or butter. They can be eaten as a sweet or savoury snack. However, traditionally, they are high in calories and saturated fat.  These modifications create a healthier scone alternative without compromising taste, cost, or preparation time. Being able to batch cook these treats leads to a convenient dish that is low in cost.

Serves:  12

Dietary: Suitable for lacto-ovo or semi-vegetarians, nut-free, peanut-free

Contains: Gluten and wheat (wholemeal flour, white flour), Eggs, Milk (milk, butter spread)

Preparation time: 15 minutes

Cooking time: 30 minutes



1 cup (140 g) wholewheat flour
1 cup (125 g) self-raising white flour
2 Tbsp (30 g) caster sugar
2 tsp baking powder
1/2 tsp baking soda
50 g blended butter spreadable*
1 large egg
1 tsp vanilla
1/ cup (125 ml) skimmed milk
1 cup 130 g blueberries

* over 70% fat, mainly unsaturated



  1. Wash hands.
  2. Preheat the oven to 180°C/ 160oc Fan/350oF/Gas Mark 4 and line a baking tray with greaseproof paper.
  3. Add flour, sugar, baking powder and baking soda into a large mixing bowl.
  4. Mix together.
  5. Cut the cold butter spread into cubes and add gradually.
  6. Using fingers, mix the butter and flour until the mixture resembles breadcrumbs.
  7. Add egg, milk, and vanilla into a jug, mix, and gradually add to the breadcrumb mixture.
  8. Stir until a dough forms; fold in blueberries.
  9. Cut the dough and form equal-sized balls by rolling or using a scone cutter. Place onto the baking tray.
  10. Brush with a little milk to dissolve any raising agents on top of the scone.
  11. Bake for 20 – 25 mins. Once cooked, place it on a baking tray and let it cool.
  12. Serve on their own or add cream cheese and berries.


This recipe was donated by Lauren Hughes, a nutrition student from Liverpool Hope University.



Per serving:
Total calories: 191 kcal
Fat:  11.0 g
Saturated Fat:  4.5 g
Carbohydrate: 19.0 g
Total sugar: 4.2 g
Fibre: 1.9  g
Protein: 3.5 g
Salt: 0.81 g



  • There blueberry scones are a good source of protein, fibre, calcium, vitamin A, E and vitamin B12.
  • These scones are made with wholewheat flour. Using half white flour and half wholemeal flour allows the addition of more fibre without significantly affecting taste, texture and appearance.
  • Fibre is in plant-based foods/ingredients and is used by the body to aid the digestive system.
  • This recipe is lower in sugar than a traditional sweet scone recipe.
  • Adding blueberries to this dish adds extra sweetness without adding lots of sugar. The addition of blueberries also increases fibre content.



  • This dish can be cooked in batches, frozen, and used when required. It is a practical option for establishments where room is available to store the frozen scones and where time is precious; therefore, a quick and convenient dish is preferred.
  • Dietary modifications can be made to the dish to make it suitable for more people with special dietary requirements. For example, gluten-free flour could accommodate coeliacs, and plant-based milk and soya butter or margarine could suit lactose-intolerant people. Making some of these changes would alter the nutritional content of the dish.
  • Blueberries in this dish could be swapped for different fruits such as raisins or cranberries, or these could be added to increase fruit content.


Checked by Kathy Lewis, R.Nutr., Registered Nutritionist

© 2021 The Caroline Walker Trust