I am just dying over how delicious these are given they are 100% whole wheat. Not to say that whole wheat isn’t delicious. But let’s be honest. It’s not white flour. My love of baking scones started last winter when I made my Cinnamon-Chip Scones around Christmastime. I then made my Lemon Glazed Blueberry Scones. Both phenomenal recipes. Both made with whole wheat flour. I wanted to make things a little festive so I thought I’d add a little more fruit and drizzle with a bit of white chocolate. Aren’t they pretty? I mean, can you really go wrong with anything that’s got chocolate?
Red, white & blue foods are so fun! They are so festive and patriotic and at the same time are so delicious! If you missed them, you MUST check out my Red White & Blue Cherry Blueberry Shortcakes! Those are probably going to be my favorite dessert of the season! Not only are they beautiful (show stopper of the party for sure!) But they are light and amazingly delicious! Seriously. You’ve got to see them. Enough about them, how about these scones? They are so tasty. Perfect for breakfast, snack, or heck – even an after dinner treat! Add the ingredients to your grocery list and make some soon!
White Chocolate Cherry Blueberry Whole Wheat Scones
These White Chocolate Cherry Blueberry Whole Wheat Scones are a fun, patriotic way to start your morning! Perfect for Memorial Day, the 4th of July, or any other day you're feeling proud to be an American. :)
Ingredients
- 1 1/2 c. whole wheat pastry flour
- 2 1/4 tsp. baking powder
- 2 tsp. sugar
- 1/2 tsp. salt
- 4 tbsp. cold butter cut into small cubes
- 3/4 c. white chocolate chips
- 1/2 c. chopped fresh or dried cherries
- 1/2 c. blueberries
- 3/4 c. buttermilk
- 1 egg beaten
Instructions
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Preheat oven to 400°F. Line 2 baking sheets with parchment paper.
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In a large bowl, sift together the flour, baking powder, sugar and salt.
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Using your fingers or a pastry cutter, work in the butter, rubbing the ingredients together until the mixture resembles a coarse meal.
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Toss in the chocolate chips, cherries and blueberries, using hands to gently combine. Pour in the buttermilk and stir until just combined.
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Turn the dough out onto a lightly floured work surface. Roll out to 1 inch thickness, and cut out into 2-inch rounds with a biscuit cutter.
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Place scones on the prepared baking sheets, and brush tops with the beaten egg.
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Bake until lightly golden, about 10-12 minutes.
Recipe Notes
Adapted from Movita Beaucoup
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Coby
These scones are delicious! Just had them for our 4th of July breakfast, and we all loved them!
huntfortheverybest
i love the addition of fresh cherries/berries. yum!
Yvonne
Thank you! I thought it was a nice touch for sure!
These look really lovely, I tend to avoid sweet scones because I’ve never been able to get them right. I’m not sure how easy the flour would be to get in england though.
S xo,
Yvonne
You’re following all the way from ENGLAND!!! Welcome! I’m not sure either, but hopefully you can get your hands on some, because these are worth making!
Wow! You never cease to amaze me! I know what I’m going to OD on this week. Thank you for such great recipes! HUGZ:)
Yvonne
Candi you are just so darn nice, thank you for leaving me a sweet comment! Love when you find a recipe you love!
Renee Gambrell
Would love to try this one but where do you find whole wheat PASTRY flour?
Have never seen it in the grocery stores!
Yvonne
Great question! I picked mine up at my local health food store in the bulk section. So I imagine any of the grocery stores with items in that section (like Winco for example) should have it. If not, you can sup reg whole wheat flour – I would recommend the hard white winter wheat because it’s so light. Hope that helps!