These whole wheat Blueberry Almond Scones are filled with sweet blueberries and crunchy almonds. They make a perfect addition to brunch or dessert!

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Earlier this year I was at a family gathering where there was brunch being served. Breakfast casseroles, fresh fruit and pastries galore! It was a delicious feast and enjoyable time spent with family and friends. One of the items there in particular I loved were some scones.

They were just the right balance of sweet to the savory breakfast casserole. I asked for the recipe, of course, so I could enjoy them at home as well!

Today I’m sharing an adaptation of that recipe here on the blog. I switched it up using whole wheat pastry flour, reduced the amounts of sugar and butter just a bit, swapped in some plain Greek yogurt and an egg and filled mine with blueberries and almonds. Thus, these whole wheat blueberry almond scones were born….or baked. 🙂

And can I say they are scrumptious?! Well, they are. They aren’t overly sweet, have a good balance of light and fluffy with some crunch from the almonds and bursts of juiciness from the blueberries. They make a perfect addition to any brunch or can even be served as a dessert.

Lightly sweetened, highly scrumptious! These whole wheat Almond Blueberry Scones make a perfect brunch addition! Share on X

They are fairly easy to make. First you sift together the all dry ingredients, add in some almond extract and cut in the butter. Next, stir in the Greek yogurt and egg. If the mixture is still too crumbly, add water 1 Tablespoon at a time until it reaches your desired consistency. Fold in the blueberries and almonds, knead and shape the dough, then cut into wedges. Place them on a baking sheet and pop them in the oven!

After allowing the scones to slightly cool, serve them warm or at room temperature. Store in an airtight container for optimal freshness.

Let me know in the comments at what occasion you would share these delicious almond blueberry scones!

Blueberry Almond Scones

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

Author: Brittany Poulson
Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 minutes
Yield: 12 scones 1x
Category: breads
Method: Bake
Cuisine: American

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Description

These whole wheat Blueberry Almond Scones are filled with sweet blueberries and crunchy almonds. They make a perfect addition to brunch or dessert!

Ingredients

Units Scale

3 cups whole wheat pastry flour (or white whole wheat flour)
1/4 cup brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon almond extract
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 cup plain Greek yogurt
1 large egg
2–4 Tablespoons water
1 cup frozen or fresh blueberries
1/2 cup sliced almonds, plus more for garnish if desired

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Instructions

Preheat oven to 375° F. Line baking sheet with parchment paper or silicone baking mat. Sift flour, sugar, baking powder, salt and baking soda together in large bowl. Stir in almond extract. Cut in butter with a pastry blender or two butter knives until mixture resembles fine crumbs. Mix in Greek yogurt and egg. Add water 1 tablespoon at a time until the dough begins to bind together. Fold in blueberries and sliced almonds.
Transfer dough to lightly floured work surface. Briefly knead the dough to bind it together. Round the dough, making it 1-inch thick. Sprinkle or press additional sliced almonds on top, if desired. Cut into 12 wedges. Transfer wedges to prepared baking sheet, spacing 2-inches apart.
Bake for 25 minutes or until the tops are golden brown. Let cool on baking sheet for 10 minutes. Serve warm or at room temperature.

Nutrition

Serving Size: 1 scone
Calories: 225
Sugar: 5 g
Sodium: 163 mg
Fat: 11 g
Saturated Fat: 5 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 4 g
Protein: 6.7 g
Cholesterol: 37 mg

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Brittany

I'm a registered dietitian nutritionist and mom of four with a passion of helping families build confidence in the kitchen. I share family friendly recipes and helpful tips to help you navigate mealtime one bite at a time.

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