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Wholesome Blueberry Scones

Yield: 12 scones


2 cups (280g) Cup4Cup Wholesome Flour

½ cup (100g) granulated sugar

1 teaspoon (5g) baking powder

½ teaspoon (2.5g) baking soda

½ teaspoon (2.5g) kosher salt

½ cup (110g) unsalted butter, cold, cut into small cubes

½ cup (121g) full-fat plain yogurt

1 large egg, lightly beaten

1 teaspoon (5g) vanilla extract

1 teaspoon (2g) orange or lemon zest, finely grated (optional)

1 cup fresh (165g) blueberries

Coarse sugar for sanding


  1. Preheat oven to 350°F.
  2. Mix together Wholesome flour, sugar, baking powder, baking soda and salt. Cut cold butter into the flour mixture until the mix resembles coarse cornmeal. Add blueberries and toss to coat.
  3. In a small bowl, mix together yogurt, egg, vanilla, and zest. Pour this mixture into the dry ingredients. Using a fork, mix until the dough comes together.
  4. Wrap and refrigerate the dough for 30 minutes.
  5. Using extra Cup4Cup as needed, roll out the dough to about 1-inch thick. Cut the dough into 12 even pieces. Place on a parchment lined baking sheet. Sprinkle coarse sugar over the tops, if desired.
  6. Bake the blueberry scones for 20-30 minutes or until golden brown.