Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Yield 6 scones

Ingredients

Scones

  • 1 1/2 cups Whole Wheat Flour
  • 1/3 cup Wheat Bran
  • 2 tbsp Granulated Sugar
  • 1 tbsp Baking Powder
  • 1/4 tsp Salt
  • 1/4 tsp Ground Cinnamon
  • 1/2 cup Butter cubed
  • 1/2 cup Milk

Blueberry Filling

  • 1 cup Blueberries Fresh
  • 2 tbsp Granulated Sugar
  • 2 tbsp Water
  • 2 tsp Cornstarch

Instructions

  • Blueberry Filling: In a saucepan, mash blueberries slightly with sugar and water. Stir in cornstarch and simmer, stirring occasionally over medium heat for about 5 minutes or until thickened. Set aside to cool.
  • Meanwhile, in a large bowl, stir together flour, bran, sugar, baking powder, salt and cinnamon. Add butter and using pastry blender or fingers, cut butter into flour mixture until it looks like breadcrumbs. Drizzle milk over top until dough comes together.
  • Divide mixture into 12 pieces. Using floured hands, press 6 of the dough pieces gently onto parchment paper. Make an indentation in centre of each. Spoon blueberry filling into centre of each. Top each with remaining dough and pinch edges to seal in filling.
  • Bake in 400 F (200 C) oven for about 12 minutes or until light golden.
Nutrition Facts
Blueberry Filled Scones
Amount per Serving
Calories
310
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
10
g
63
%
Cholesterol
 
40
mg
13
%
Sodium
 
470
mg
20
%
Carbohydrates
 
38
g
13
%
Fiber
 
5
g
21
%
Sugar
 
12
g
13
%
Protein
 
6
g
12
%
Vitamin A
 
500
IU
10
%
Vitamin C
 
3.3
mg
4
%
Calcium
 
200
mg
20
%
Iron
 
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Recipe developed by Emily Richards

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