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.
Tha an t-àm ann biadh a thoirt dhut fhèin airson bracaist blasta agus mothachail air slàinte! 🫐
How to Make Whole Wheat Blueberries Scones
Nota: Tha an stiùireadh slàn air a thoirt seachad anns a’ chairt reasabaidh gu h-ìosal.
Ann am pròiseas bidhe, cuir còmhla flùr cruithneachd geal slàn, pùdar bèicearachd, salann, agus siùcar. Cuir ris na pìosan ìm fuarach agus buille gus am bi am measgachadh coltach ri crùbanan garbh. Tionndadh gu a bobhla measgachadh mòr; cuir an dàrna taobh san reothadair fhad ‘s a bhios tu a’ measgachadh na grìtheidean fliuch.
(Air an làimh eile, gearraich an ìm a-steach don mhin ann am bobhla measgachadh mòr a’ cleachdadh a gearradair pastraidh no dhà forc). Tilgeil anns na blueberries. Ann am bobhla measgachadh meadhanach, cuiribh uachdar trom, ugh, vanilla soilleir, agus earrann vanilla fìor-ghlan còmhla. Thoir am measgachadh flùr thairis air, an uairsin measgachadh gus an cuir thu còmhla.
Tionndaidh an taois air uachdar flùrach, agus le làmhan flùrach, glùin an taois gu cruth ball; na gabh dragh ma tha e steigeach. Ma tha an taois tioram, cuir 1 bòrd-bhùird de uachdar trom.
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 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. Brèicear airson 18-20 mionaid gus am bi e donn òir. 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.
Airson an Glaodh Meala:
Ann an sospan beag, cuir am mil agus an uisge; bruidhnibh gus am bi am mil a 'sgaoileadh gu tur agus a' tiormachadh beagan, mu 5 mionaidean. Thoir air falbh bhon teas agus cuir a-steach an earrann vanilla; leig leis fuarachadh.
Reasabaidhean co-cheangailte:
- Sgàin vanilla
- Sgàin Chocolate Chip
- Sgàin Lemon Blueberry
- Sgàin Blueberry Cruithneachd slàn
- Sgàin pumpkin
Recipe
Easy Whole Wheat Blueberries Scones
innealan
tàthchuid
- 375 g. (3 cupan) flùr cruithneachd geal slàn no cruithneachd slàn , air a spìonadh, air a reubadh agus air a chriathradh
- ⅓ cupa siùcar aotrom donn , pacaichte agus leveled dheth
- 1 lobhs-bùird Pùdar bèicearachd
- ½ teaspoon salann kosher
- 12 lòin-bhùird (1-½ bataichean) ìm gun salann, air a ghearradh na phìosan
- 2 ¼ cupannan blueberries ùra
- 2 uighean mòra , teòthachd an t-seòmair
- 1 Spàin-bùird an earrann vanilla glan
- 1 lobhs-bùird mil
- ¼ cupa uachdar trom , bainne searbh, blàthach, no bainne slàn, agus barrachd airson bruiseadh
Airson an Vanilla Glaze Mil:
- ¼ Honey
- ¼ uisge
- ½ teaspoon an earrann vanilla glan
Stiùireadh
- Ann am pròiseas bidhe, cuir flùr cruithneachd slàn geal, pùdar bèicearachd, salann, agus siùcar còmhla. Cuir ris na pìosan ìm fuarach agus buille gus am bi am measgachadh coltach ri crùban garbh. Gluasad gu bobhla measgachadh mòr; cuir an dàrna taobh san reothadair fhad ‘s a bhios tu a’ measgachadh na grìtheidean fliuch. (Air an làimh eile, gearraich an ìm a-steach don mhin ann am bobhla mheasgaichte mòr le bhith a’ cleachdadh cutter pastraidh no dà forc). Tilgeil anns na blueberries.
- Ann am bobhla measgachadh meadhanach, cuiribh uachdar trom, ugh, vanilla soilleir, agus earrann vanilla fìor-ghlan còmhla. Thoir am measgachadh flùr thairis air, an uairsin measgachadh gus an cuir thu còmhla. Tionndaidh taois air uachdar flùrach, agus le làmhan flùrach, glùin an taois gu cruth ball; na gabh dragh ma tha e steigeach. Ma tha an taois tioram, cuir 1 bòrd-bhùird de uachdar trom.
- 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.
Notaichean
Tha a h-uile fiosrachadh beathachaidh stèidhichte air àireamhachadh treas-phàrtaidh agus chan eil ann ach tuairmse. Bidh gach reasabaidh agus luach beathachaidh ag atharrachadh a rèir na suaicheantasan a bhios tu a’ cleachdadh, dòighean tomhais, agus meudan cuibhreann gach dachaigh.