BBD#18 – Whole wheat blueberry and coconut scones

Whole wheat blueberry and coconut scones

Whole wheat blueberry and coconut scones

Whole wheat scones, with half the butter, and reduced amounts of sugar – what? Can these things even taste good? Yes! This means that you could probably eat twice as many and get away with it.

Whole Wheat Blueberry and Coconut Scones

Makes 16 small scones.

Based on Grandma Johnson’s Scones as posted on


– 1 cup sour cream
– 1 tsp baking soda

–  3 3/4 cups whole wheat pastry flour
– 1/2 cup white granulated sugar
– 2 tsp baking powder
– 1/4 tsp cream of tartar
– 1 tsp salt
– 1/2 cup unsalted butter

– 1/2 cup unsweetened applesauce
– 1 egg
– 1 tsp vanilla extract

– 1/4 cup dried blueberries
– 1/4 cup flaked coconut (preferably unsweetened, but sweetened would be okay too, although you might have to adjust the amount of sugar accordingly)

Note: the use of sour cream and applesauce makes these scones more moist and less crumbly in texture.


1. In a small bowl, blend the sour cream and baking soda, and set aside.
2. In another small bowl, lightly beat the egg and vanilla extract, mix in the applesauce, and set aside.
3. In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter using two knives, forks, or a pastry blender – small pea-sized lumps are okay. Stir in the sour cream mixture, which should now be quite light and fluffy, and egg, applesauce and vanilla mixture into the flour mixture until just moistened. Gently fold in the blueberries and coconut.
4. Turn dough out onto a lightly floured surface. You may need to gently and very, very briefly knead it a few times to bring everything together. Divide dough into two, and pat each portion into a 3/4 inch-thick round. Cut each round into 8 wedges, and space scones evenly on a lightly greased cookie sheet, or use a cookie sheet lined with parchment paper or a silicone baking mat.
5. Bake 15-17 minutes in a preheated 350F oven, until golden brown on the bottom

* * *

I’m sending these scones to Mansi at Fun & Food Blog, the host for this month’s Bread Baking Day #19 – Quick Breads, to Zorra of 1x umrühren bitte as the wonderful founder of Bread Baking Day, and to Grandma Johnson for this scones recipe. Grandma Johnson, whoever and wherever you are, you’re awesome.

…and, I’m sending these scones to Joan, a good friend of mine. Every time I make scones I think of her – especially blueberry scones! (For the record, I like these more than the ones from Starbucks ;))

Update: the roundup has been posted!



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10 Responses to “BBD#18 – Whole wheat blueberry and coconut scones”

  1. Sara Says:

    Yummy! I love blueberries and coconut.

  2. Tigger Says:

    yeh .. that’s the best scones I ever had … healthy too .. thanks for saving couple for us .. ha ha

  3. Jie Jie Says:

    I love the texture!!
    Yummy Yummy, thank you so much.

  4. macie Says:

    WOW those look good!!!

  5. toxobread Says:

    Sara and Macie: thanks!

    Tigger and Jie Jie: you are very welcome; I’m glad they turned out so well. 🙂

  6. em Says:

    YESSSS! Healthified scones!! Must bookmark recipe… 🙂
    They look awesome. It’s almost 3:30 am and now you have me craving scones. haha

  7. siri Says:

    Wow- what an exciting recipe! I’m a bit skeptical, but if you say they’re good…I love the idea of coconut in a scone, something i’ve never tried before.

    Thanks for sharing!


  8. toxobread Says:

    Em: I know! For all the “healthy” changes I made to it, I’m really impressed. These may be my favourite version yet (and now am on the prowl for more whole wheat pastry flour).

    Siri: I think while the whole wheat pastry flour may make the scone a bit drier, the sour cream combined with coconut balances it with lots of moisture. These scones will taste more like biscuits than the relatively drier, crumblier scones you get buy. Let me know how they turn out!

  9. Megan Says:

    I subbed craisins for the blueberries and they are delish. I’ve never been really successful with scones until this batch. I think they’ll be on my Easter brunch menu!

    • toxobread Says:

      Hi Megan: That’s wonderful! I’m so glad that the scones turned out well. The craisins substitution sounds swell (maybe with chopped pecans, too?) – don’t you love how versatile the basic recipe is?

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