These sophisticated blueberry scones are made with wholesome ingredients you can actually taste. Whole wheat flour and pure maple syrup give these breakfast biscuits a deliciously memorable twist that’s perfect for your weekend mornings.
Some things taste best when made the day of, and scones are definitely one of them. A day-old scone just doesn’t hit the same way, and I’ll tell you why.
Scones tend to dry out because they have a low sugar-to-flour and butter ratio. This keeps them from being overly sweet, but it also means they dry out quickly. The exterior of a scone is meant to have a thick crunchy bite revealing a tender crumb on the inside. They are best when fresh out of the oven which is why I love having these scones ready in the freezer at all times.
I adapted this recipe from Joanne Chang’s Maple Blueberry Scones from her cookbook Pastry Love, and what I love about it is the earthy flavor from the whole wheat flour and the natural sweetness of the maple syrup. The subtly sweet scone gets even better with the addition of the maple glaze.
After making this recipe over a dozen times, I realized the missing secret ingredient: vanilla extract! That splash of vanilla really helps the flavors come together and adds an unexpected depth of sweetness, even though vanilla itself is a bit bitter.
While the original recipe instructions use a stand mixer, I found it is easier to make with a bowl and pastry cutter. I’ve included in the instructions to both methods which yield identical results, so you can choose whichever works best for you.
These are before and after photos after you cut the butter into the flour mixture. You’ll end up with various chunks of butter from the size of a pea to a nickel.
I also made a few tweaks to the size — the original recipe made eight huge scones, which were almost too big for one person to finish! I scaled them down to a more manageable size and adjusted the baking time accordingly.
the sweetness of the ripe bananas blends effortlessly with the richness of the chocolate chips, creating a perfect balance of flavors
Ingredient Breakdown
- Cocoa Powder: Use Dutch-process cocoa for this recipe, I used Hershey’s “Special Dark” but any brand you have works. I strongly recommend sticking with this type rather than using natural cocoa powder, as it helps achieve the signature “blackout” effect in the bread.
- Sour Cream: Be sure to use full-fat sour cream. If needed, you can substitute with full-fat Greek yogurt for a similar texture and richness.
- Bananas: The more ripe, the better! Overripe bananas not only enhance the flavor but also contribute to the bread’s moisture.
- Chocolate Chips: Semi-sweet or dark chocolate chips work best for this recipe. Their richness balances the sweetness of the bread perfectly.
- Chocolate Ganache: For the ganache, use baking bars rather than chocolate chips. I prefer Ghirardelli’s baking bars – just two squares (1 oz) are all you need. These bars are thinner and easier to chop compared to thicker options like Baker’s, making them ideal for melting.
This recipe isn’t your typical American triangular scone (though I do love those too!). These scones are a hybrid — imagine if a scone and a biscuit had a baby together. They’re a little less sweet than the traditional American scone, which is why I top mine with a sweet maple glaze. The larger chunks of butter and the shaping remind me more of a biscuit, but the fruit and sweetener bring it back to scone territory. But enough with the technical talk — they’re delicious, and this recipe makes enough to share or freeze for later.
Ingredient Breakdown
Flours: This recipe uses a combination of whole wheat and all-purpose flours to achieve a beautiful, earthy flavor. If you use all-purpose flour alone, you’ll miss out on the unique flavor that makes these scones so special.
Egg Yolk: A bit of egg helps bind the dough and gives it the perfect texture.
Maple Syrup: Make sure to use pure maple syrup — the imitation stuff is just corn syrup with food coloring, and it won’t give you the same rich, natural flavor.
Sour Cream: Use full-fat sour cream (or Greek yogurt) for the best moisture and richness in the dough. Make sure it comes to room temperature or the sour cream will not emulsify along with the maple syrup.
Blueberries: Be sure to wash and pat your blueberries dry. Sometimes I’ll pick out any berries that are too soft to prevent them from popping when mixing the dough.
Whole Wheat Blueberry Maple Scones
Ingredients
Wet Ingredients
- ½ cup (120 grams) sour cream full-fat, at room temperature
- ½ cup pure maple syrup
- ⅓ cup buttermilk at room temperature
- 1 large egg yolk at room temperature
- ½ teaspoon vanilla extract
- 1 heaping cup blueberries washed and dried
Dry Ingredients
- 1⅔ cups (240 grams) whole wheat flour
- 1 cup all-purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 12 Tablespoons (1½ stick) unsalted butter cubed and cold
Maple Glaze
- ¼ cup confectioner's sugar
- 1-2 Tablespoons pure maple syrup
Instructions
- Mix Wet Ingredients. In a medium bowl, whisk together sour cream, buttermilk, egg yolk, and vanilla extract until smooth and well combined. Add blueberries into bowl. Set aside.
- Prepare Dry Ingredients and Cut in Butter. In the bowl of a stand mixer, whisk together the both flours, baking soda, baking powder, and salt. Add half of the cubed butter and, using the paddle attachment on low speed, mix until the butter is fully incorporated. Remove the bowl and paddle, add the remaining butter, and use the paddle manually to press the butter into the flour until you have pea-sized pieces.Alternative (No Stand Mixer). In a large bowl, whisk together the dry ingredients. Use a pastry cutter to cut the butter into the flour until you have a mix of small and larger pieces.
- Combine Wet and Dry Mixtures. Pour the wet mixture into the flour/butter mixture and stir gently with the stand mixer on low or with a rubber spatula until just combined. To avoid crushing the blueberries, switch to using your hands or a rubber hand spatula to finish mixing. The dough will be sticky—use food-safe gloves if desired.
- Chill the Dough. Transfer the dough onto a large sheet of plastic wrap. Shape it into a round disc or ball, wrap tightly, and refrigerate for at least 30 minutes. If freezing, skip to the "Freezing Instructions" below.
- Preheat Oven and Prep Pan. Line a baking sheet with parchment paper and preheat your oven to 350°F (175°C).
- Portion and Shape Scones. Unwrap the chilled dough and portion it into roughly 1/3-cup scoops. Place them on the prepared baking sheet, leaving room for spreading (bake no more than 6 per tray). For a more uniform appearance, gently shape them by hand into rough balls, like rustic biscuits. You should get about 10 scones total.
- Bake the Scones. Bake for 25–30 minutes, or until the tops are golden brown and the bottoms are a deep, crisp brown. Slightly overbaking is okay—it ensures a crunchy exterior. Let the scones cool on the pan for 10 minutes. If desired, drizzle with maple glaze while still warm. Transfer to a wire rack or enjoy immediately.
- Maple Glaze. In a small bowl, mix confectioners’ sugar and maple syrup until you reach a thick but pourable consistency. Add more syrup if too thick, or more sugar if too thin. Drizzle over cooled scones with a spoon and let the glaze set.
Notes
FREEZING INSTRUCTIONS
To freeze before baking:Skip the chilling step. Instead, portion the dough into individual scones, wrap each one in plastic wrap, and place them in a freezer-safe bag. Freeze until ready to bake. To bake from frozen:
Preheat the oven to 350°F (175°C). Unwrap frozen scones and place them on a parchment-lined baking sheet. Bake for 30–35 minutes, or until golden and fully baked. Top with maple glaze if desired.
2 Comments
John
great breakfast option!
Julia
Thank you John!