Photo of Dried blueberry breakfast scones by WW

Dried blueberry breakfast scones

Total Time
30 min
15 min
15 min
Full of sweet berry flavor and lots of hearty breakfast goodness, these scones are closer to the original British-style baked good than American versions that are typically made with lots of fat and sugar. The dose of sugar here is from minimally-processed turbinado sugar, a raw sugar made by pressing sugar cane to extract the juice and then allowing the moisture to evaporate, leaving behind pale amber crystals have a subtle molasses flavor. Like brown sugar, turbinado sugar hardens if exposed to air, so be sure to store it in an airtight container. If it does harden, simply put a few apple slices or a slice of soft white bread in the container and seal. Check it in a day or so. When the sugar is soft, remove and discard the fruit or bread. Enjoy these scones on their own, dunked in your coffee or tea, or slathered with part-skim ricotta or light cream cheese and sugar-free jam or a drizzle of honey.


Whole wheat flour

1½ cup(s)

Uncooked quick oats

½ cup(s), (not instant) oats


¼ cup(s), ground

Packed brown sugar

¼ cup(s)

Baking powder

1½ tsp

Baking soda

½ tsp

Table salt

¼ tsp

Unsalted butter

3 Tbsp, cut into pieces


¾ cup(s)

1% low fat buttermilk

¾ cup(s), lowfat 1%

Egg whites

1 large

Unpacked light brown sugar

1 Tbsp, or turbindo sugar


  1. Preheat the oven to 375°F. Spray a baking sheet with nonstick spray.
  2. Whisk together the pastry flour, oats, flaxseed, brown sugar, baking powder, baking soda, and salt in a large bowl. With a pastry blender or 2 knives used scissor-fashion, cut in the butter until the mixture resembles fine crumbs with some small pieces of butter remaining. Gently stir in the blueberries. Set aside 1 tablespoon of the buttermilk. Whisk together the remaining buttermilk and the egg white in a small bowl. Add to the flour mixture and stir just until the flour mixture is moistened (the dough will be soft).
  3. Gather the dough into a ball and place on a lightly floured surface; divide in half. Knead each portion 2 times. Place the 2 pieces of dough on the baking sheet 5 inches apart. Pat each piece of dough into a 6-inch round. Spray a long, thin knife with nonstick spray; cut each round into 6 wedges (do not separate the wedges).
  4. Brush the scones with the reserved buttermilk and sprinkle evenly with the turbinado sugar. Bake until a toothpick inserted into the center comes out clean, 15 – 20 minutes. Let cool on the baking sheet on a rack 5 minutes. With a pancake spatula, slide each round onto a rack and let cool completely. Separate the wedges. Yields 1 scone per serving.