Get ready to experience the delightful and nutritious Healthy Blueberry Scones! This recipe puts a wholesome twist on the classic breakfast pastry by incorporating white whole wheat flour, blueberries, and honey.
These scones are flavorful and offer a generous amount of fiber and protein, making them a guilt-free morning indulgence.
With their soft, flaky texture and natural sweetness, these scones will satisfy your cravings. Grab a warm scone, brew a fresh coffee or tea, and enhance the experience with a dollop of homemade honey butter.
Dis tyd om jouself te bederf met 'n heerlike en gesondheidsbewuste ontbytgenot!🫐
How to Make Whole Wheat Blueberries Scones
nota: Die volledige instruksies word in die resepkaart hieronder verskaf.
In 'n voedselverwerker, kombineer wit volkoringmeel, bakpoeier, sout en suiker. Voeg die verkoelde botterstukke by en pols totdat die mengsel soos growwe krummels lyk. Oordrag na a groot mengbak; sit eenkant in die vrieskas terwyl jy die nat bestanddele meng.
(Alternatiewelik, sny die botter in die meel in 'n groot mengbak met 'n gebaksnyer of twee vurke). Gooi die bloubessies in. In 'n medium mengbak, klits swaar room, eier, helder vanielje en suiwer vanielje-uittreksel saam. Gooi oor die meelmengsel en meng dan tot gemeng.
Keer die deeg op 'n meelbestrooide oppervlak, en met meelbestrooide hande, knie die deeg in 'n balvorm; moenie bekommerd wees as dit taai is nie. As die deeg droog is, voeg 1 eetlepel swaar room by.
Shape into an 8-inch disc, transfer to a parchment paper-lined baking sheet, and cut into 8 wedges with a knife or bench scraper. Pull the wedges about an inch away, making a larger disc shape—Refrigerate unbaked scones for a minimum of 15 minutes.
Camila Made Wenk: Don’t overwork the dough; mixing and kneading are both actions that develop gluten, which makes for chewy bread as opposed to tender, cakey crumbs for scones. Mix dough gently with a wooden spoon, and gently pat when shaping to keep from overworking. Meanwhile, preheat the oven to 400ºF. Brush the tops of the scones with heavy cream and sprinkle with coarse sugar for texture if desired. Bak vir 18–20 minute tot goudbruin. Remove the Healthy Blueberry Scones from the oven and allow them to cool for 15 minutes on the cookie sheet, then transfer them to a cooling rack to cool completely. Brush the honey glaze over each cooled scone.
Vir die heuningglasuur:
In 'n klein kastrol, plaas die heuning en die water; prut totdat die heuning heeltemal oplos en effens verdik, sowat 5 minute. Verwyder van hitte en roer die vanielje-ekstrak by; laat dit afkoel.
Verwante resepte:
Resep
Easy Whole Wheat Blueberries Scones
Gereedskap
Bestanddele
- 375 g. (3 koppies) wit volkoringmeel of volkoring , geskepel, gelykgemaak & gesif
- ⅓ koppie ligte bruin suiker , verpak en afgeplat
- 1 eetlepel Bakpoeier
- ½ teelepel kosher sout
- 12 eetlepels (1-½ stokkies) ongesoute botter, in stukke gesny
- 2 ¼ koppies vars bloubessies
- 2 groot eiers , kamertemperatuur
- 1 Eetlepel suiwer vanielje uittreksel
- 1 eetlepel heuning
- ¼ koppie dik room , suurmelk, karringmelk, of volmelk, plus meer vir borsel
Vir die Heuning Vanilla Glaze:
- ¼ heuning
- ¼ water
- ½ teelepel suiwer vanielje uittreksel
instruksies
- In 'n voedselverwerker, pols wit volkoringmeel, bakpoeier, sout en suiker om te kombineer. Voeg die verkoelde botterstukke by en pols totdat die mengsel soos growwe krummels lyk. Plaas oor na 'n groot mengbak; sit eenkant in die vrieskas terwyl jy die nat bestanddele meng. (Alternatiewelik, sny die botter in die meel in 'n groot mengbak met 'n deegsnyer of twee vurke). Gooi die bloubessies in.
- In 'n medium mengbak, klits swaar room, eier, helder vanielje en suiwer vanielje-uittreksel saam. Gooi oor die meelmengsel en meng dan tot gemeng. Keer deeg op 'n meelbestrooide oppervlak, en met meelbestrooide hande, knie die deeg in 'n balvorm; moenie bekommerd wees as dit taai is nie. As die deeg droog is, voeg 1 eetlepel swaar room by.
- Shape into an 8-inch disc, transfer to a parchment paper-lined baking sheet, and cut into 8 wedges with a knife or bench scraper. Pull the wedges about an inch away, making a larger disc shape. Refrigerate unbaked scones for a minimum of 15 minutes.
- Camila Made Tip: Don’t overwork the dough; mixing and kneading are both actions that develop gluten, which makes for chewy breads as opposed to tender, cakey crumbs for scones. Mix dough gently with a wooden spoon, and gently pat when shaping to keep from overworking.
- Meanwhile, preheat the oven to 400ºF. Brush the tops of the scones with heavy cream and sprinkle with coarse sugar for texture if desired. Bake for 18–20 minutes until golden brown.
- Remove the Healthy Blueberry Scones from the oven and allow them to cool for 15 minutes on the cookie sheet, then transfer them to a cooling rack to cool completely. Brush the honey glaze over each cooled scone.
Notes
Alle voedingsinligting is gebaseer op derdeparty-berekeninge en is slegs 'n skatting. Elke resep en voedingswaarde sal wissel na gelang van die handelsmerke wat jy gebruik, meetmetodes en porsiegroottes per huishouding.