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.
ʻO ka manawa kēia e hoʻokipa iā ʻoe iho i kahi leʻaleʻa kakahiaka maikaʻi maikaʻi!🫐
How to Make Whole Wheat Blueberries Scones
palapala aie: Hāʻawi ʻia nā ʻōlelo aʻoaʻo piha ma ka palapala ʻai ma lalo nei.
I loko o ka papa hana meaʻai, e hui pū i ka palaoa palaoa keʻokeʻo, ka pauka bakena, ka paʻakai, a me ke kō. E hoʻohui i nā ʻāpana pata maloʻo a me ka pulse a hiki i ka hui ʻana e like me nā ʻōpala. Hoʻololi i a kīʻaha hui nui; waiho ʻia i loko o ka pahu hau i ka hui ʻana i nā mea pulu.
(ʻO kahi ʻē aʻe, e ʻoki i ka pata i loko o ka palaoa i loko o kahi kīʻaha nui me ka hoʻohana ʻana i ka a mea ʻoki pā a i ʻole ʻelua ʻōpuʻu). E hoʻolei i nā blueberries. I loko o kahi kīʻaha hui pū, e hui pū i ka ʻaila kaumaha, hua manu, vanilla maʻemaʻe, a me ka extract vanilla maʻemaʻe. E ninini ma luna o ka paila palaoa, a laila hui a hui.
E hoʻohuli i ka paila palaoa ma luna o ka ili palaoa, a me nā lima palaoa, e kāwili i ka palaoa i ʻano pōpopo; mai hopohopo inā pili. Inā maloʻo ka palaoa, e hoʻohui i 1 punetune o ka ʻaila kaumaha.
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 mana'o kōkua: 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. E kālua no 18-20 mau minuke a hiki i ka ʻeleʻele gula. 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.
No ka Honey Glaze:
I loko o kahi ipu liʻiliʻi, e kau i ka meli a me ka wai; e hoʻomoʻa a pau ka meli a mānoanoa iki, ma kahi o 5 mau minuke. Wehe i ka wela a hoʻoulu i ka vanilla extract; e maalili.
Nā meaʻai e pili ana:
beauty
Easy Whole Wheat Blueberries Scones
Mea hana
nā mea hoʻohui
- 375 g. (3 kīʻaha) ka palaoa keʻokeʻo holoʻokoʻa a i ʻole ka palaoa piha , spooned, leveled & kānana
- ⅓ kiaha ʻo ke ahi'ōmaʻomaʻo , hoʻopili ʻia a hoʻohaʻahaʻa ʻia
- 1 ka pune ʻŪpaʻa hoʻomoʻa
- ½ teaspoon ka paʻakai paʻakai
- 12 punetēpona (1-½ lāʻau) ka pata paʻakai ʻole, ʻoki ʻia i ʻāpana
- 2 ¼ nā kīʻaha blueberries hou
- 2 hua nui , ka wela lumi
- 1 Pākaukau ke lawe pono
- 1 ka pune ka meli
- ¼ kiaha nui ka hinu , waiu ʻawaʻawa, waiu pata, a i ʻole waiū holoʻokoʻa, a me nā mea hou aku no ka palu ʻana
No ka Honey Vanilla Glaze:
- ¼ Honey
- ¼ ka wai
- ½ teaspoon ke lawe pono
Na Ke Kumu
- I loko o ka mea hana meaʻai, pulu keʻokeʻo ka palaoa palaoa holoʻokoʻa, ka pauka bakena, ka paʻakai, a me ke kō e hui. E hoʻohui i nā ʻāpana pata maloʻo a me ka pulse a hiki i ka hui ʻana e like me nā ʻōpala. E hoʻololi i kahi pola hui nui; waiho ʻia i loko o ka pahu hau i ka hui ʻana i nā mea pulu. (ʻO kahi ʻē aʻe, e ʻoki i ka pata i loko o ka palaoa i loko o kahi kīʻaha hui nui me ka hoʻohana ʻana i kahi mea ʻoki pastry a i ʻole ʻelua mau ʻōpala). E hoʻolei i nā blueberries.
- I loko o kahi kīʻaha hui pū, e hui pū i ka ʻaila kaumaha, hua manu, vanilla maʻemaʻe, a me ka extract vanilla maʻemaʻe. E ninini ma luna o ka paila palaoa, a laila hui a hui. E hoʻohuli i ka palaoa ma luna o ka ʻili palaoa, a me nā lima i palaoa, e kāwili i ka palaoa i ʻano pōpopo; mai hopohopo inā pili. Inā maloʻo ka palaoa, e hoʻohui i 1 punetune o ka ʻaila kaumaha.
- 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
Hoʻokumu ʻia ka ʻike meaʻai āpau ma nā helu ʻaoʻao ʻekolu a he kuhi wale nō. E ʻokoʻa kēlā me kēia meaʻai a me ka waiwai meaʻai ma muli o nā hōʻailona āu e hoʻohana ai, nā ʻano ana ʻana, a me ka nui o nā ʻāpana o kēlā me kēia hale.