Whole Wheat Lemon Blueberry Scones

Back when I first started chocolate & carrots, I posted these Lemon Blueberry Scones. They were delicious! And yesterday I was admiring the chocolate & carrots landing page and spotted the photo for the food section: lemon blueberry scones. It was the first photo of food I had taken in the lightbox that my husband made for me AND the photo was shot with my point-and-shoot, (pre-Canon 7D)…so the quality wasn’t at its best…poor thing. Just didn’t do those scones justice. This got me thinking WAY too much about lemon blueberry scones. My mouth started to water and I knew I needed to make them again, except this time, make them even more healthy. πŸ™‚ Good thing blueberries are almost in season and they just went on sale at my local grocery store. Fresh blueberries. YUM!

So here’s the revised and rephotographed Whole Wheat Lemon Blueberry Scones…

Here’s what they looked like pre-oven:

P.S. I couldn’t tackle these by myself, so I put four of them in an airtight container to munch on for the next couple of days and bagged up the rest and put them in the freezer. Now, when I have that Lemon Blueberry Scone Craving again, I have them right there. How’s that for instant gratification?!? πŸ˜‰

Whole Wheat Lemon Blueberry Scones


  • 1 1/2 cups whole wheat pastry flour
  • 1/2 cup whole wheat flour
  • 1 tablespoon baking powder
  • 3 tablespoons cane sugar
  • 1/8 teaspoon salt
  • 5 tablespoons cold unsalted butter, cut into tiny pieces (1/4 inch or smaller cubes)
  • zest of one lemon (about 1 tablespoon)
  • 3/4 -1 cup blueberries
  • 1/2 cup plain 0% fat greek yogurt (I tend to lend towards Chobani or Fage)
  • 1/2 cup skim milk


  1. Preheat oven to 425Β°.
  2. Combine flours, baking powder, sugar and salt in a bowl and mix with a knife until well blended.
  3. Add butter to dry ingredients and mix until butter is spread throughout.
  4. Add blueberries and lemon zest and gently stir.
  5. Gently mix in milk and yogurt until you’re able to switch to kneading it with your hands.
  6. Form dough into an 8 inch circle and cut into eight slices.
  7. Separate slices and place on a baking sheet covered in non-stick foil.
  8. Bake for 15 minutes or until light brown.

Servings: 8 scones

Just for kicks, I decided to calculate the nutritional information:

However, I’m not sure how accurate that is considering all I did was add the ingredients to Spark Recipes and it popped out this. But, that works for me!


  1. Those photos are seriously amazing. They’re better than most of the photos I see in food magazines. I don’t know if you submit to foodgawker or tastespotter, but there’s no way they’d say no to these.

    1. Aww….Thank you so much Evan! I do submit to both and am crossing my fingers that they’ll like them. Sometimes they can be so darn picky. πŸ™‚

    1. Thank you Alison! I thought that was a nice touch. πŸ™‚ When I see something is made with whole wheat at the store, I think to myself, ‘oh, that’s healthy and I can eat a lot of it!’, but in reality it has a ton of other bad things that make it taste good. But these are good for you (I say good for you, but they are definitely better than the alternative) and taste great! Perfection.

  2. These look amazing!! Maybe I will have to give these a try this weekend. πŸ™‚ Thanks for sharing– it’s great to have the nutritional info saved already, too. Do you have the recipe SHARED on Spark? I save and import a lot of recipes from Spark into my nutritional tracker, so that would be super easy and convenient if I could save the recipe from Spark already. Thanks!

  3. These look divine. I had to go to the link and see your “before” photos. Just no comparison. I’ve been tempted to dig up some of my “before” work. A new camera and quite a bit of shooting practice makes a huge difference. I salivated with the scones even in the shot before you baked them. Such great texture! And brilliant styling to highlight those yummy treats. Bravo!

    1. Thank you so much Amanda! It is just plain amazing to see how much I’ve improved over the last 7 months. Just plain awesome. Thank you for your kind words. πŸ™‚

  4. I would think they’d have even less fat that that! I love the lemon/blueberry combo. I’m really fixated on orange/cranberry right now and was planning on making scones this weekend! I love your site!

    1. Mmm…orange and cranberry. Yum! And when you add some nuts. Hello. Beautiful combination. Enjoy your scones this weekend! πŸ˜€

    1. Awesome. So good! I had one in addition to my salad for lunch today…and I had it with peanut butter. But, I could eat peanut butter on anything. πŸ™‚

  5. Oftentimes you get scones that are flat, but these are quite the contrary! I enjoy the blueberry cross-section, and the fact that you’ve snuck some ww flour into these — satisfies both the scone lover and dietitian in me. Are these quite flaky, or more dense and cake-like?



      1. I made these over the weekend, adding 2 T chopped crystallized ginger and decreasing the sugar slightly. The first words out of my fiancΓ©’s mouth: “These are your best scones yet.” He’s usually in favor of desserts *not* made with whole wheat flour, so that’s some high praise for your recipe!



        1. Awww…That’s awesome! Nothing like the satisfaction of someone enjoying a healthier treat…not missing the bad stuff at all. Ahh, music to my ears! πŸ˜€ I bet the ginger added a really nice favor. Yum!

  6. I haven’t used cane sugar before. Is that just the “Sugar in the Raw” type of sugar? Any hints if I can’t find any? Thanks, look delish! I plan to make them for my cousin this weekend.

    1. Yes, it’s basically like sugar in the raw. You’d be fine to use any sugar, but I’m really health conscious lately and don’t use processed or bleached sugar. So, you can just buy organic sugar. πŸ˜€ They are delicious! You won’t be sorry.

  7. These look delicious! I love lemon and have been wanting to make scones for a while now.. the fact that they’re made with whole wheat flour makes them even more appealing! I’ll definitely be making these πŸ™‚

  8. I made these yesterday and they were great! We don’t have whole wheat pastry flour in Germany, so I just used normal whole wheat flour and put it in the food processor for a few seconds. I ended up using 1 cup whole wheat and one cup whole spelt. They were the lightest whole grain baked good I’ve had! I also used the zest of four lemons πŸ™‚ These scone photos are so amazing that it inspired me to look into what I could do to improve my food pictures. Hopefully one day my pictures will be half as nice as yours!

    1. Aww, Erin! Thank you! I think that is the nicest compliment I’ve ever gotten. So sweet! I’m so glad you enjoyed the scones. There were so good! I bet they were super good with the added spelt flour too. πŸ˜€

      1. I came back to say that when you wrote that this recipe makes 8 scones, you really meant it! I hate it when people put down the nutritional info and it’s for teeny tiny servings, but these were really large. I can’t wait to make them again with raspberries. And my husband, who hates whole grain baked goods, approved of these on the second day (and only on the second day – he’s very strange) so I will be making these often.

        And you’re welcome for the comment. I’m really excited about photography now and I have you to thank! πŸ™‚

        1. πŸ˜€ I love that are you are going to bake these again…and am so glad your husband likes them too! πŸ™‚ Husbands sure can be difficult to please! Good luck with your photography!

  9. These are amazing! I made a batch the other day and they turned out so well. This is the healthiest and best tasting scone recipe I’ve ever tried/made and definitely a keeper.

  10. I JUST made these, pulled them out of the oven, and ate one! They are delicious. I used Earthbalance instead of butter and almond milk instead of skim milk because that’s what I have here in my partially vegan fridge (can’t live without yogurt though!) They came out so great, thank you so much! I will definitely post these on my little blog and credit you for the recipe. Wonderful πŸ™‚

  11. These were fab! I made a few minor changes (raspberries and grapefruit zest, and vanilla yogurt) and they were delicious!! Thanks!

  12. These are great! Well I actually used this as a “base” recipe– I was looking for a plain-ish, healthy scone that I could top with my homemade apple-ginger jam….which turned out amazing if I do say so myself! So I did not use lemon or blueberries, instead added about a teaspoon of cinnamon and a couple tablespoons of chopped walnuts, otherwise followed the other ingredients exactly. This was my first time ever making scones, and was a bit nervous when kneading the dough because it was extremely sticky, but I just went with it and they turned out INCREDIBLE! I also have worries when baking because I live at over 10,000 ft, which, as you can imagine, makes some recipes a total flop. Well not this one! Two thumbs way up-thanks!

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