Whole Wheat Blueberry Scones

These scones skip the all-purpose flour in favor of whole wheat, and they’re better for it. The whole grain brings a nutty, faintly earthy flavor and more substance than the usual pale, sugary scone, while a teaspoon of cinnamon and a modest amount of sugar keep them lightly sweet rather than cloying.

Blueberries fold in for juicy, jammy pockets throughout. The leavening is a from-scratch touch worth noting: baking soda paired with cream of tartar acts as homemade baking powder, giving the scones their rise.

The one thing to watch with whole wheat is dryness. Whole-grain flour drinks up more liquid, so add a splash more milk if the dough looks crumbly, and handle it as little as possible. Overworking develops gluten and turns scones tough instead of tender. Pat it out, cut into wedges, and bake until golden for a wholesome bake that’s still a proper treat.

Chef Tips

• Don’t overmix or overwork the dough; whole wheat develops gluten easily, and a heavy hand makes tough scones.
• If using frozen blueberries, fold them in straight from frozen so they don’t bleed and tint the dough.
• Add a splash more milk if the dough looks dry, since whole wheat flour absorbs more liquid than white.

Variations

• Drizzle with a simple lemon or vanilla glaze for a sweeter finish.
• Swap the blueberries for chopped strawberries or dried cranberries, or add lemon zest to brighten them.