100% Whole Grain Orange Blueberry Scones (vegan)

100% Whole Grain Orange Blueberry Scones (vegan) | texanerin.com

It’s been a week since my last post because I had a bit of a scare at the beginning of the week and I’ve been trying to decide what to do about it.

I have every major symptom of diabetes. Every single one. When somebody pointed this out, I looked into it and went to the doctor and they tested my blood glucose. They said, “5.5 mmol/L. Great! You’re fine. No problem! You don’t need to do anything differently or to worry.” So when I came home, I wanted to see just how “great” it was, played internet doctor and saw that my fasting value of 5.5 mmol/L is ONE tenth off from being pre-diabetes, and that was according to several reliable sources. I don’t consider that great. I consider that terrible.

I thought about changing the kinds of things I post, but I don’t think I will. You’ll probably see some healthier recipes with less sugar, but I think what I’ll do is post less, although as it is I only post twice a week. I eat almost everything I bake by myself and for every post I make, there are normally several “I have to make it perfect before I post it!” batches. So that’s a lot of sugar and carbs. Maybe I’m just overreacting and I shouldn’t worry but my levels are clearly too high. I’m going to start changing now before it’s too late.

100% Whole Grain Orange Blueberry Scones (vegan) | texanerin.com

That was depressing. Let’s talk about scones! Scones with berries even! These scones do have some sugar, but 1/4 cup spread out over 8 – 9 scones isn’t so drastic. Of course no sugar would be better, but that’s just not going to happen. I’ve posted an orange chocolate chip scone recipe before and although I love it, it uses butter. This one uses oil!

The texture is a little different, but it’s not like I imagined it would be, which is like a muffin. They’re actually crumbly, almost like a normal buttery scone. You can tell the difference between these and a normal Starbuck’s scone the way I made them, but they’re still delightful. And if you have access to white whole wheat and whole wheat pastry flour, I’m sure it would be much more difficult to tell the difference. Thanks to Cathy at What Would Cathy Eat for creating this fantastic recipe!

I sprinkled some unrefined sugar on top because of the nice crunch it adds. You can leave it out if you like, though!

100% Whole Grain Orange Blueberry Scones (vegan)

  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 8-9 scones


  • 3/4 cup (90 grams) whole wheat pastry flour
  • 3/4 cup (90 grams) white whole wheat flour
  • 3/4 cup (66 grams) oat flour (I use a coffee blender to make oat flour but you could use a food processor)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 1/4 cup light brown sugar
  • 1/3 cup (35 grams) pecan halves, toasted and ground (I used almonds)
  • 1/4 cup (60ml) organic canola oil or other neutral oil
  • 2/3 cup (158ml) soymilk + 1 teaspoon cider vinegar (I wanted mine really orange-y and used orange juice)
  • 1/2 teaspoon vanilla extract
  • grated zest of one small orange (I might have used the zest of 4 large oranges…)
  • 1/2 cup dried blueberries (I used about 1 cup of fresh blueberries)


  1. Preheat your oven to 400°F / 205°C. Mix the soy (or regular) milk with the vinegar and let stand for 5 minutes. If you’re using orange juice, ignore this step. Meanwhile, mix the flours, baking powder, baking soda, salt, cinnamon and sugar in a large bowl. Stir in the ground pecans (or almonds).
  2. Drizzle the oil over the flour mixture and mix with your hands until crumbly. Stir in the vanilla and about half of the milk / orange juice. Add the blueberries and add the rest of the liquid, a little at a time, until it comes together. I use almost all the liquid, but not quite. It’ll depend on your flour. You don’t want it to be too wet or the scones will end up more muffin-like. Don’t over mix it, and if using fresh blueberries, be very careful. I use my hands instead of a spoon.
  3. Get out a Silpat or line a baking sheet with a piece of parchment paper. Drop 1/4 cup of dough onto the Silpat shape it into a round disc. Repeat with the remaining dough and place the scones about two inches apart from each other. Sprinkle with some unrefined sugar if you like. Bake for about 15 – 17 minutes. They’re best right out of the oven and become softer on the second day.

Adapted from Whole Grain Vegan Blueberry Scones

Recipe by  | www.texanerin.com

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21 comments on “100% Whole Grain Orange Blueberry Scones (vegan)” — Add one!

  • Erin says
    January 31, 2012 @ 11:09 pm

    Barbara – Thanks! I think you're right in that it doesn't hurt, but it's just so difficult. I suppose it can only get easier. :)

    Anon – Thank you for the information! I went to a different doctor yesterday for something unrelated and she said she wanted to test me again, because she thought it sounded a little high and because of the symptoms I have. Your comment will definitely keep me a bit calmer until they take more blood. And the first appointment I could get for that was several weeks from now, so that's really good. Thanks again. I appreciate it. :)

  • Anonymous says
    January 31, 2012 @ 10:59 pm

    Anything below a 6.0 is good for a HgbA1C test and a 147 random blood sugar is probably okay too. A CMP is a battery of tests that includes a glucose. A glucose performed two hours after eating should be back to normal (70 – 110) but it will be much higher before two hours so, it's difficult to interpret your random glucose. However, glucose does not spill over to the kidneys unless it gets over 200mg/dl. I have worked in a lab for 31 yrs so, I hope this helps.

  • Barbara Bakes says
    January 31, 2012 @ 8:47 pm

    Those look like a great way to start the day. I guess it never hurts for any of us to eat a little better. Good luck!

  • Erin says
    January 31, 2012 @ 7:05 pm

    Katie – Thanks! I definitely hope people don't mind some healthier recipes because I think that's what they're going to get. :)

    Regan – Thank you! You should try the scones. I know you at least have the berries for it. :)

    Leanne – I hope your hypoglycemia problem is no longer a problem! I already eat a ton of fiber and whole grains, but I think the problem is that most of my fiber comes from 100% whole rye bread and not from bread AND vegetables. I just hate them (except for potatoes, corn, and peas, which are all high carbs) so I guess I need to force myself to eat some more vegetables. And I've been doing that! A huge change I've made in the last week is eating meat every day and getting off the train a station early and walking home. I already feel like I have a lot more energy (as weird as that might sound). Thanks a lot for your kind comment! :)

    MyFudo – Thanks! I'm happy to see others out there interested in healthy eating. :)

    Jenny – I'm happy to hear that your brother is doing well and can enjoy a normal diet. :) It's great to hear that people aren't opposed to some healthier recipes. Thanks for the support!

  • Jenny @ Savour the Senses says
    January 31, 2012 @ 11:03 am

    Sorry to hear about your health scares, my brother has had type 1 diabetes since he was 13, but he still lives a very normal life in regards to his diet! I think we all could use some healthier recipes, so this is great! Keep them coming =)

  • MyFudo™ says
    January 31, 2012 @ 7:52 am

    I am with you when we say yeas to healthy cooking, healthy eating and a healthy lifestyle altogether…Keep healthy! Hugs!

  • Leanne @ healthful pursuit says
    January 31, 2012 @ 3:35 am

    Hi Erin – I'm so sorry to hear that you're struggling with your blood sugar. Although I've never had to deal with diabetic symptoms, I had a really challenging time with hypoglycemia a couple of years ago. I too was told I was 'fine' then went to a naturopath who told me I was within the danger levels. Don't ask me why mainstream medicine sets it's levels so ridiculously widespread. All you can do now (which is maybe even better than what any Dr could do for you) is just listen to you body. Set some goals; which you have, and you'll start feeling good in no time. You'd be amazed at how well you can control blood sugar when you increase your fiber and whole foods. I'm confident you'll be a-ok :)

  • Regan @ The Professional Palate says
    January 31, 2012 @ 2:35 am

    Wishing you all the best, but so glad you are your own best health advocate.

    Another beautiful post that I would love to bite into right now ;-)

  • {Epicurean Mom} says
    January 30, 2012 @ 11:26 pm

    Oh no Erin!! I'm glad to hear it was a 'scare'. Healthier options are always good, and I'm sure your readers would love to see a few healthful recipes! :) I suffer from eating too many carbs! *sigh*

    AND these scones!! Wow, they look incredible!

  • Erin says
    January 29, 2012 @ 7:56 pm

    I didn't realize that coconut sugar and palm sugar were the same! That means I actually saw it the other day and will go back next week to buy some. Stevia sounds good! I'll order some of that. I remember in 2003, I had to smuggle Stevia into Sweden for a friend's mother. Hahaha. Anyway, I can't wait to get some coconut sugar so that I can make yummy yogurt. I'm undecided about the other two sugars, but two is good enough for now. I'm really excited about the coconut sugar! Thank you so much for the help. :)

  • nora @ Natural Noshing says
    January 28, 2012 @ 10:22 pm

    Oh and regarding putting it in yogurt…you could use a bitty pinch of stevia but it will taste different than what you are used to (I happen to like it though!). You can always make powdered coconut/palm sugar that might do well in yogurt so it would dissolve easier. I haven't tried it but I imagine it might work :)

  • Nora @ Natural Noshing says
    January 28, 2012 @ 10:19 pm

    I love palm sugar/coconut sugar – it has a bit more of an earthy taste than regular sugar with a hint of molasses maybe? I used it in many of my recipes so I can attest for that one! I use stevia as well but in very small quantities – this stuff is SO strong and a little bit (like a pinch) goes a long, long way! NuNaturals is a great brand to order and isn't bitter like many of stevia brands on the market. When baking with stevia, it's best when you use it in conjunction with another sweetener (like palm sugar) or erythritol. I haven't experiment with xylitol much as it causes me tummy troubles but I have used erythritol in cake and quick breads before while combining with stevia and had good results. In my experience, it doesn't do well in cookie recipes (coconut sugar is best for this) because it is gritty and has a little bit of a cooling effect in your mouth. Seems to do fine with cakes and quicks though! Any questions I can help with, ask away! :) I am happy to help as much as I can! I am not an expert by any means but I've experimented a bunch!

  • Erin says
    January 28, 2012 @ 9:01 pm

    Heidi – Thanks! That's a good idea and that's what I'm going to do. On Monday, I'm going to a different doctor for something unrelated, but I'm sure she'll test me once I tell her all my symptoms. Then if she says I'm okay, I'll relax a little. But even if she says I'm okay, I'm going to make changes to my diet (although that wouldn't affect what I post – yay!). Nobody should be eating almost only high carb foods all day like I do. I need some protein. Hey, your energy balls! Those would be good. :) I'm happy with using oil and whole grains, although I'm interested in almond flour like Nora mentioned above, but I want to use less sugar. So I'm going to try to see what I can do about that. I don't understand why somebody wouldn't change if they could possibly get a disease if change isn't made. It's crazy. And for me, getting diabetes can't be an option. I need to bake. A lot. And eat normal baked goods. And I want to live a long uncomplicated life and all that. :)

    Nicole – Aww, thanks. That's sweet. Your comment put a huge smile on my face. :)

  • Nicole says
    January 28, 2012 @ 7:41 pm

    Really sorry to hear about the health troubles you're having… I am fifteen and don't think I'm in a position to give any health advice, but I do wish you the best of luck and hope that things take a turn for the better! If you need to post less to make things work, then by all means post less. It will be okay :)

  • Heidi @ Food Doodles says
    January 28, 2012 @ 7:27 pm

    Aw, I'm so sorry! Dealing with health issues is always awful. I don't have any diet advice to give, but maybe consider getting a second opinion from another doctor? It seems like the one you saw isn't such a good fit. I love that you're taking a preventative stance, and maybe you can find a doctor that will help you with that instead of just saying you're fine. I really love your attitude!! Way too many people just assume that they can't change what happens to them and continue with bad habits. Although your baking is usually so healthy I can't see that being a bad thing! Your scones look great – I haven't made whole grain scones before but I need to try. And I loooove the blueberries :D

  • Erin says
    January 28, 2012 @ 6:52 pm

    I guess I could maybe afford it, but it's just ridiculous. Eating $3 of chicken per person for one meal is just wacky. I don't know if food is really better here. At least in Germany. In the summer, there was a period where we couldn't eat tomatoes, cucumbers and something else for weeks. People were dying and it seems like the authorities were clueless. I'm sure you heard about that since it was horrible for Spanish farmers. And then before that we couldn't eat eggs, chicken or pork for about a month. And even then, we felt like we were taking a chance because they hadn't actually said that it's okay to eat it. I think it's kind of horrible. I heard France and Italy have fantastic food, but after living here, I have the dream of buying a house and getting every type of fruit tree and fruit bushes and growing all the vegetables we need.

    I'll look at the nutrition tab tomorrow! Thanks for reminding me about it. I'm 5 foot 7 and 146 pounds. I'm using Caloriecount to track everything and it's recommending 206 grams of carbs per day. Does that sound about right? Thank you! :)

  • eatgood4life.blogspot.com says
    January 28, 2012 @ 4:55 pm

    In Europe the food standards are better. When I am there I actually don't worry about it. Because my mom also lives in a town where a lot of people grow their own food and raise their own animals we are able to purchase those, which are way better as well. If you are able to afford it go ahead but the price is insane…..I get it here for $7.99 per lb but then again those type of foods are more accessible here!

    That is great that you are getting another opinion. Little by little maybe you can make small changes and sub some of the high carb foods for healthier options :-)

    There is some good info I have on the health and nutrition tab in my blog about insulin sensitivity as well and if you want to know the exact amount of carbs you should have per day let me know, I can calculate that for you, I would just need ur height n weight :-)

  • Erin says
    January 28, 2012 @ 2:46 pm

    Nora – Thank you! That is so nice. And so helpful. I'm definitely going to try some recipes with almond flour. I love that it's low carb and high protein. :) I don't know anything about those sweeteners but I'll look into them today. Do you like them? And if you do, do any think any of them work in plain yogurt? I went to a huge organic store yesterday and out of the 150 types of yogurt they had, none of them had less sugar than normal yogurt. And only 4 were less than 3.5% fat! They just don't seem to do the low sugar or low fat flavored yogurt thing here. And I just looked on Amazon Germany and they have all of those sweeteners. Yay! I might have some future questions about almond flour and coconut flour so thanks for offering to help. :)

    Miryam – I know I need to eat carbs, but the problem is that I seriously almost only eat high carbohydrate foods. There are a few exceptions like meat once a week, fruit and almond butter, but it's mostly just lots of carbs (although I use whole wheat when possible).

    I'm going to another doctor for something unrelated on Monday and I'll mention my symptoms and I'm pretty sure she'll want to test me again. So at least I'll have two opinions and two different tests. Thanks for the information on the different types of test! I'll be sure to ask her which type she's doing.

    This comment has already had a positive effect on me! When I ate some yogurt (the flavored kind because I sadly can't stand plain yogurt) this morning, I told myself I'd better eat a small spoonful of almond butter with it. :)

    I went on an organic chicken breast hunt today and yesterday and the best price is $12 a pound. Normal price here is $2.70. I know you've mentioned organic chicken products (or maybe just eggs and milk before), but do you think it's really worth it? I want to eat a lot more chicken but don't like the whole antibiotic thing.

    Good luck with the cookies. I hope you like them! Thanks a bunch for all the help. You're really knowledgeable. :)

    Becca – Thanks! And you're right. At least the blueberries give some natural sweetness. At first I thought you were confusing Type 1 and Type 2 diabetes but then I looked into it and I don't know any more. I'm going to do everything possible to avoid getting diabetes so I won't worry about dying quite yet. :)

  • Becca says
    January 28, 2012 @ 4:07 am

    I don't know anything about diabetics except that you need insulin to keep blood glucose levels regular and that if you don't get enough insulin you can die. I sure hope everything turns out ok.

    On the plus side The scones look good and the blueberries give the scones some natural sugar so you can afford to cut back on the sugar in the recipe.

  • eatgood4life.blogspot.com says
    January 28, 2012 @ 12:09 am

    Wow, sorry to hear that although now that you know you are ahead of the game.

    You need to eat carbs, huge misconception about diabetes, not that you have it WHICH IS SUPER GOOD NEWS. There are different things to consider but for sure you need to eat carbs, good carbs that is, complex carbs like you are doing so far, whole grains, like whole wheat pasta, brown rice, whole wheat bread ect Sugar is a simple carb and will spike you sugar levels very quickly, not a good source of carb, but in moderation you can still have it. i am not a huge fan of artificial sweeteners…..I have heard good things about stevia but to be honest I have not done any research and wouldn't be able to advice either way.

    I don't know what the glucose tests are called over there but here we would test diabetic people and do what is called Hg A1C (hemoglobin A1C) and anything above 7 is not good. Then there is the regular blood glucose level that you can obtain from a regular blood test called Complete metabolic panel (CMP) though the other one is more accurate bc it looks at your blood glucose levels from the past 3 months.

    Anyhow, I would suggest that you test your sugar, if you can periodically, and see what your numbers are on average are and if you can do the Hb A1C test even better.

    When you eat carbs try to eat some sort of protein with it as well because the glucose will absorb a lot slower in the blood stream which is a very good thing :-)

    Enough of this now. If you have any qt's let me know.

    Great looking scones and I bet you they are delicious. I am planning on making the maple, almond cookies soon, I have the recipe open on one of the windows in my computer :-) I just need to get the Maple syrup which is on my food shopping list :-)

    Anyhow, let me know if u have any qt's. Hang in there and have a wonderful weekend.

  • Nora @ Natural Noshing says
    January 27, 2012 @ 11:31 pm

    I am so sorry to hear you are going through a bit of a scare right now! Keep your chin up and know that I am thinking of you
    Take care of yourself and do what you need to do – Good for you for being proactive!
    On a side note, if you are ever interested…almond flour is a delicious low-carb alternative that produces a really nice texture (it just happens to be gluten free so I love it), coconut flour is the same but is a little more tricky to get used to baking with. Finding a sweetener would be the next challenge – but coconut sugar is low glycemic and then there's erythritol, xylitol and stevia – not sure how you feel about those but thought I'd pass along. If I can help at all, please let me know!
    Oh and as for these scones, they definitely are beautiful and delicious looking :) Hugs to you!


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