These delicious Healthy Scones offer plenty of flavor and texture, down to an incredible scone dough made with white whole wheat and oats.
PʻOiaʻiʻo, maʻalahi lākou e hana (ʻaʻole koi ʻia ka pata grating), hiki ke hoʻopili ʻia, a hoʻomoʻa maikaʻi pololei mai ka paʻukū, e hoʻolilo iā lākou i koho maikaʻi loa no ka ʻaina kakahiaka a i ʻole brunch. Hiki iā lākou ke hāʻawi maʻalahi a i ʻole me ʻāpala strawberry or ka meli meli.️
For more Recipes for Scones, check out these Chocolate Chip Scones, Lemona Blueberry Scones, ʻO nā ʻōpala ʻo Pumpkin me ka Pumpkin Glaze, ʻO Vanila Scones, Whole wheat Banana Scones, a Whole Wheat Blueberry Scones with Honey Glaze.
How to Make Healthy Scones
palapala aie: Hāʻawi ʻia nā ʻōlelo aʻoaʻo piha ma ka palapala ʻai ma lalo nei.
ʻO ka palaoa Pulse, ka oats, ka pauka bakena, ke kinamona, a me ka paʻakai e hui pū ʻia i loko o ka mea hana meaʻai me kahi mea hoʻopili metala. 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 a waiho 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).
I loko o kahi kīʻaha hui pū, e hui pū i ka ʻaila kaumaha, ka maple syrup, nā hua manu, ka maple extract, ka vanilla maʻemaʻe, a me ka extract vanilla maʻemaʻe. E ninini ma luna o ka hui ʻana o ka palaoa, a laila hui a hui wale.
E hoʻohuli i ka paila palaoa ma luna o ka ʻili palaoa, a me nā lima i palaoa, e kāwili ʻia i ʻano pōpopo; pono e paʻa iki ka palaoa akā ʻaʻole pulu i paʻakikī ke hana. Inā paʻa loa ka palaoa, kāpīpī liʻiliʻi ma luna o kekahi palaoa hou.
Inā maloʻo loa ka palaoa, e hoʻohui i 1 punetune o ka ʻaila kaumaha. 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.
E hoʻohui mālie i ka palaoa me kahi puna lāʻau a paʻi i ka wā e hana ai i mea e pale ai i ka hana nui. E hoʻopōʻai iā ia a pōʻai a hiki i ka 12 ʻīniha ke anawaena a ma kahi o 1 ʻīniha ka mānoanoa. Ma ka hoʻohana ʻana i ka pahi a i ʻole ka ʻokiʻoki ʻana i loko o 8 a i ʻole 12 mau ʻāpana.
E hoʻololi i nā wedge to a parchment paper-lined baking sheet about an inch away. Freeze or refrigerate unbaked scones for a minimum of 15 minutes. I kēia manawa, e hoʻomoʻa mua i ka umu a 400ºF.
Remove the scones from the freezer, brush the tops of the scones with heavy cream, and sprinkle with turbinado or coarse sugar for texture if desired. Bake for 20–25 minutes until golden brown.
Remove the maple 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.
E hoʻohui i ka maple syrup, ka pauka kō, ka maple extract, a me ka vanilla i loko o kahi kīʻaha liʻiliʻi a paʻi a maʻemaʻe; pono paha ʻoe e hoʻololi i ka nui o ke kōpaʻa paʻa a i ʻole ka ʻaila e loaʻa ai ke kūlike i makemake ʻia.
Drizzle or spread the maple glaze evenly among the warm scones, spreading to cover the tops, and serve the Whole Wheat Scones as soon as possible.
Nā meaʻai e pili ana:
- Whole Wheat Lemon blueberry scones
- ʻO Vanila Scones
- Pumpkin Scone
- Chocolate Chip Scones
- Lemona Blueberry Scones
beauty
Easy Healthy Scone
Mea hana
nā mea hoʻohui
- 281 g (2-¼ kīʻaha) ka palaoa palaoa keʻokeʻo a i ʻole ka palaoa holoʻokoʻa * (ka puna, hoʻopaʻa ʻia, a kānana ʻia)
- 40 g (½ kīʻaha) Quaked kahiko-fashion oats
- ½ teaspoon kinemona ikaika ka honua
- 1 ka pune ka palaoa
- ¼ teaspoon ka paʻakai paʻakai
- 2 teaspoons ke lawe pono
- 1 teaspoon vanilla maopopo a i ʻole ka pauka vanilla maʻemaʻe
- ½ teaspoon maʻemaʻe maple extract , koho
- ½ kiaha nā wōnati i kālua ʻia , ʻokiʻoki
- 12 Nā ʻāpana ka wai paʻakai paʻakū , ʻoki ʻia i ʻāpana liʻiliʻi.*(makemake wau e waiho i kaʻu pata i loko o ka friji 15 mau minuke ma mua o ka hoʻomaka ʻana e hōʻoia i ke anuanu).
- ¼ kiaha waiu waiu anu , kalima kaumaha, a i ʻole yogurt maʻemaʻe
- 2 hua nui , hahau mama
- ¼ kiaha kahe maple ʻoi aku ka maikaʻi o ka papa A
No ka Maple Glaze:
- 3 punetēpona syrup maple maʻemaʻe ʻoi aku ka maikaʻi o ka papa A
- 1 ka pune ka wai pailaʻole hehee
- ¼-1 nā kīʻaha Pākū
- ½ teaspoon ke lawe pono
- ½ teaspoon maple extract
- 1 ke 2 punetēpona kirīmi kaumaha, waiu, a wai paha inā pono
- ʻO kahi pine o ke kinamona pono
Na Ke Kumu
For the Healthy Scones:
- I loko o ka papa hana meaʻai me ka ʻili metala, ka palaoa pulupulu, ka ʻoʻa, ka pauka bakena, ke kinamona, a me ka paʻakai 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 kīʻaha hui nui a waiho i loko o ka paʻukū 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).
- I loko o kahi kīʻaha hui pū, e hui pū i ka ʻaila kaumaha, ka maple syrup, nā hua manu, ka maple extract, ka vanilla maʻemaʻe, a me ka extract vanilla maʻemaʻe. E ninini ma luna o ka hui ʻana o ka palaoa, a laila hui a hui wale.
- E hoʻohuli i ka paila palaoa ma luna o ka ʻili palaoa, a me nā lima i palaoa, e kāwili i ka palaoa i ʻano pōpopo; pono e paʻa iki ka palaoa akā ʻaʻole pulu i paʻakikī ke hana. Inā paʻa loa ka palaoa, kāpīpī liʻiliʻi ma luna o kekahi palaoa hou. Inā maloʻo loa ka palaoa, e hoʻohui i 1 punetune o ka ʻaila kaumaha.
- ✏️Camila Made mana'o kōkua: 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.
- Shape into a circle and pat it until it is 12 inches in diameter and about 1 inch thick. Using a knife or bench scraper, cut into 8 or 12 wedges. Pull the wedges and transfer them to a parchment paper-lined baking sheet about an inch away. Freeze or refrigerate unbaked scones for a minimum of 15 minutes.
- Meanwhile, preheat the oven to 400ºF. Remove the scones from the freezer, brush the tops of the scones with heavy cream and sprinkle with turbinado or coarse sugar for texture if desired. Bake for 20–25 minutes until golden brown.
- Remove the maple 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.
No ka Maple Glaze:
- Combine the maple syrup, powdered sugar, maple extract, and vanilla in a small bowl and whisk until smooth; you may need to adjust the amount of powdered sugar or cream to get the consistency you desire. Drizzle or spread the maple glaze evenly among the warm scones, spreading to cover the tops, and serve the Whole Wheat Scones as soon as possible.
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.