There’s nothing quite like a warm, tender scone fresh from the oven, especially when it’s bursting with juicy blueberries. These Wholesome Blueberry Flax Scones are my go-to for a breakfast that feels both indulgent and nourishing. The addition of rolled oats and ground flaxseed gives them a wonderfully hearty texture and a boost of healthy fats and fiber. They’re surprisingly simple to whip up and make the whole house smell absolutely divine. Perfect with a cup of coffee or tea for a slow weekend morning!
Ingredients
• 2 tablespoons / 14g flaxseeds, toasted
• 1 ½ cups / 180g all-purpose flour
• ½ cup / 40g rolled oats, plus more for sprinkling
• ¼ cup / 50g granulated sugar
• 2 teaspoons / 8g baking powder
• ¼ teaspoon / 1.5g salt
• ¼ cup / 57g cold butter, cut into small pieces
• 1 large egg white
• ⅔ cup / 160g plain fat-free or low-fat yogurt
• 1 ¼ cups / 185g fresh blueberries
• 1-2 tablespoons fat-free milk, for brushing
Instructions
1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Place the toasted flaxseeds in a spice or coffee grinder and pulse until they form a fine powder.
3. In a large bowl, whisk together the ground flaxseeds, all-purpose flour, ½ cup of rolled oats, sugar, baking powder, and salt.
4. Using a pastry blender or your fingertips, cut the cold butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining.
5. In a separate medium bowl, whisk the egg white and yogurt together. Gently fold in the fresh blueberries, being careful not to crush them.
6. Pour the wet yogurt mixture into the dry flour mixture. Use a fork to stir everything together just until a shaggy dough forms. Do not overmix.
7. Turn the dough out onto a lightly floured surface. Gently knead by folding and pressing the dough 10 to 12 times, just until it comes together.
8. Pat the dough into a 10-inch circle, about ¾-inch thick. Using a sharp knife or bench scraper, cut the circle into 12 equal wedges.
9. Arrange the wedges on your prepared baking sheet, about 1 inch apart. Brush the tops with milk and sprinkle with additional rolled oats and/or flaxseeds, if desired.
10. Bake for 16 to 18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Serve warm and enjoy!
Nutritional Information
• PER SCONE: 148 cal., 5 g total fat (3 g sat. fat), 11 mg chol., 133 mg sodium, 22 g carb., 2 g fiber, 4 g pro.
Pro Tips
• for Perfect Scones
• To get the most nutrients out of flaxseeds, you need to grind them. If you eat whole flaxseeds, most will pass through your body undigested. A coffee or spice grinder makes this easy.
• For a flaky, tender texture, make sure your butter is very cold. This creates steam pockets as the scones bake, resulting in a lighter crumb.
• Avoid overworking the dough. Knead it just enough for it to come together. Over-kneading develops gluten, which will make your scones tough instead of tender.
• Be gentle when adding the blueberries. Fold them in carefully at the end to prevent them from bursting and turning your dough purple.
• To toast flaxseeds, place them in a small, dry skillet over medium heat. Stir constantly for 3-5 minutes until they become fragrant and begin to pop.
FAQ
Q: Can I make these blueberry flax scones vegan
A: Yes, you can easily adapt this recipe to be fully vegan. Replace the dairy butter with a cold, plant-based butter substitute. For the egg white, use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) or a commercial egg replacer. Finally, swap the dairy yogurt and milk for your favorite plain, unsweetened plant-based versions like soy, almond, or oat yogurt and milk.
Q: What can I substitute for yogurt in this vegetarian scone recipe
A: If you don’t have plain yogurt, you can substitute it with an equal amount of buttermilk or sour cream to achieve a similar tangy flavor and tender texture. Both are excellent vegetarian options that work well in this recipe.
Q: Are these vegetarian scones a good source of healthy fats
A: Absolutely. The ground flaxseeds are the star ingredient for healthy fats in this recipe. They are a fantastic plant-based source of ALA (alpha-linolenic acid), a type of omega-3 fatty acid. Grinding the seeds, as the recipe directs, is key to making these nutrients available for your body to absorb.
Q: How should I store these homemade blueberry scones
A: Store the completely cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them. Place the scones in a single layer on a baking sheet until frozen solid, then transfer them to a freezer-safe bag or container for up to 3 months. Reheat in a warm oven or microwave before serving.
