Double Blueberry and Almond Scones

Two of my favorite breakfasts to make when I have a little extra time in the morning (usually the weekends) are muffins and scones.  And within those groups, two of my perennial favorites are blueberry muffins and dried cherry scones.  I took the parts I like best in each recipe – the tart fresh blueberries and the chewy dried fruit – and combined them into this new scone.

I’ve never been a big fan of overly sweet breakfast breads and scones have the perfect subtle sweetness for me.  I fiddled with my recipe for the dried cherry scones a bit by substituting whole wheat flout for some of the white and swapping coconut oil for the butter.

Have you tried coconut oil?  It’s close to the consistency of room-temperature butter and has a soft coconut flavor (if you use unrefined coconut oil it will taste more strongly of coconut).  I was mostly curious to see how the scones turned out without butter and was pleasantly surprised that they still had all the crumbly, biscuit-y goodness of a scone made with butter.

So the next time you have ten minutes to prep the batter and fifteen minutes for the scones to bake, why not treat yourself to some tart, sweet, crunchy, crumbly deliciousness?  You can feel good about feeding your family something that tastes great and is full of good-for-you ingredients.

Double Blueberry and Almond Scones – makes 8
3/4 c. white flour
1/2 c. whole wheat flour
3 tbsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
6 tbsp. refined coconut oil (butter can be substituted)
1/2 c. fresh blueberries
1/4 c. dried wild bluberries
1/4 c. sliced almonds
1/3 c. buttermilk
1 egg
2 tsp. vanilla

Preheat oven to 400º.  Line baking sheet with parchment paper.

Whisk flours, sugar, baking powder, and salt in a medium bowl.  Cut coconut oil in with a pastry cutter until it’s the consistency of coarse sand.

Gently stir in fresh blueberries, dried blueberries, and almonds.

In a small bowl whisk the buttermilk, egg, and vanilla to blend.  Pour over dry ingredients and fold with a rubber spatula until just combined.

Drop batter in 8 mounds onto prepared baking sheet (about 1/2 c. of batter each).

Bake until golden, about 15 minutes.  Remove from oven and let cool slightly before serving.

Click here for printable recipe.

Linking to Silver Pennies, I Heart Naptime, Craftberry Bush, The Winthrop Chronicles.

  • Deukap

    Scone are so wonderful in the original way but yours look amazing! Love the delicious blueberries inside!

  • Jennifer {The Chronicles of Home}

    Agreed – I love a traditional scone but was trying to make them a touch healthier here so I can feel good about eating them more often!

  • Simply LKJ

    Yum! I too love them. Love the “healthier” version. Did you change your profile pic? Gorgeous!!

  • Becky {This Is Happiness}

    these look delicious! great idea with the free printable recipe – i need to do this!

    love your pretty new profile picture too :)

  • Vespa Woolf

    These scones caught my eye because I also add dried blueberries to my scones, and dried cherry is another favorite. I can’t wait to try your healthier version with coconut oil and a little wheat flour. Thanks so much!

    • Jennifer {The Chronicles of Home}

      Great, Vespa, hope you like them!

  • Makeup By LisaMarie

    These look amazing!! I love anything with Almonds in them!!! Thanks for sharing.

    • Jennifer {The Chronicles of Home}

      Thanks, Lisa Marie :)

  • Danielle

    These look amazing! I think my English hubby would love them. Thanks for sharing over at Silver Pennies Sundays! x