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
Calories
310
% Daily Value*
Fat
17
g
26
%
Saturated Fat
10
g
63
%
Carbohydrates
38
g
13
%
Fibre
5
g
21
%
Sugars
12
g
13
%
Protein
6
g
12
%
Cholesterol
40
mg
13
%
Sodium
470
mg
20
%
Vitamin A
500
IU
10
%
Vitamin C
3.3
mg
4
%
Calcium
200
mg
20
%
Iron
1.8
mg
10
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
To enjoy with moderation 🙂
Recipe developed by Emily Richards
