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.
Nws yog lub sijhawm los kho koj tus kheej kom noj tshais qab qab thiab noj qab haus huv zoo siab!🫐
How to Make Whole Wheat Blueberries Scones
Ceeb toom: Cov lus qhia tag nrho muaj nyob rau hauv daim ntawv qhia hauv qab no.
Hauv cov khoom noj processor, muab cov hmoov nplej dawb, ci hmoov, ntsev, thiab qab zib. Ntxiv cov chilled butter pieces thiab mem tes kom txog thaum sib tov zoo li coarse crumbs. Hloov mus rau a loj sib tov tais; muab tso rau hauv lub freezer thaum sib tov cov khoom xyaw ntub.
(Xwb, txiav cov butter rau hauv cov hmoov nplej nyob rau hauv ib lub tais loj sib tov siv a khoom qab zib cutter los yog ob rab diav rawg). Muab tso rau hauv blueberries. Nyob rau hauv ib tug nruab nrab mixing tais, whisk ua ke hnyav cream, qe, ntshiab vanilla, thiab ntshiab vanilla extract. Ncuav tshaj hmoov sib tov, ces sib tov kom txog thaum sib tov.
Tig lub khob noom cookie rau saum npoo, thiab nrog ob txhais tes floured, knead lub khob noom cookie rau hauv ib lub pob; tsis txhob txhawj yog nws nplaum. Yog hais tias lub khob noom cookie qhuav, ntxiv 1 tablespoon ntawm hnyav cream.
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 Tswv yim: 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. Ci rau 18-20 feeb kom txog thaum Golden xim av. 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.
Rau Honey Glaze:
Nyob rau hauv ib lub lauj kaub me me, tso cov zib ntab thiab dej; simmer kom txog thaum cov zib ntab dissolves tag nrho thiab thickens me ntsis, txog 5 feeb. Tshem tawm ntawm tshav kub thiab do hauv vanilla extract; cia nws txias.
Related Recipes:
- Vanilla qab zib
- Chocolate Chip Scone
- Txiv qaub Blueberry Scone
- Whole Wheat Blueberry Scone
- Taub dag scone
Daim ntawv qhia
Easy Whole Wheat Blueberries Scones
cuab yeej
Cov khoom xyaw
- 375 g. (3 khob) cov hmoov nplej dawb los yog cov nplej tag nrho , diav, leveled & sifted
- ⅓ khob lub teeb ci xim av , ntim thiab leveled tawm
- 1 tablespoon Ci Hmoov
- ½ teaspoon kosher ntsev
- 12 dia (1-½ sticks) unsalted butter, txiav rau hauv pieces
- 2 ¼ khob blueberries tshiab
- 2 cov qe loj , chav kub
- 1 Tablespoon pure vanilla extract
- 1 tablespoon zib ntab
- ¼ khob hnyav cream , qaub mis nyuj, buttermilk, los yog mis nyuj tag nrho, ntxiv rau ntxiv rau txhuam
Rau Honey Vanilla Glaze:
- ¼ Zib ntab
- ¼ dej
- ½ teaspoon pure vanilla extract
Cov lus qhia
- Nyob rau hauv ib qho khoom noj processor, pulse dawb nplej hmoov nplej, ci hmoov, ntsev, thiab qab zib kom sib tov. Ntxiv cov chilled butter pieces thiab mem tes kom txog thaum sib tov zoo li coarse crumbs. Hloov mus rau lub tais loj sib tov; muab tso rau hauv lub freezer thaum sib tov cov khoom xyaw ntub. (Xwb, txiav cov butter rau hauv cov hmoov nplej hauv ib lub tais loj uas siv lub pastry cutter los yog ob rab diav rawg). Muab tso rau hauv blueberries.
- Nyob rau hauv ib tug nruab nrab mixing tais, whisk ua ke hnyav cream, qe, ntshiab vanilla, thiab ntshiab vanilla extract. Ncuav tshaj hmoov sib tov, ces sib tov kom txog thaum sib tov. Tig lub khob noom cookie rau saum npoo, thiab nrog ob txhais tes floured, knead lub khob noom cookie rau hauv ib lub pob; tsis txhob txhawj yog nws nplaum. Yog hais tias lub khob noom cookie qhuav, ntxiv 1 tablespoon ntawm hnyav cream.
- 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.
Sau ntawv
Tag nrho cov ntaub ntawv khoom noj khoom haus yog raws li kev suav cov neeg thib peb thiab tsuas yog kev kwv yees xwb. Txhua daim ntawv qhia thiab cov khoom noj muaj txiaj ntsig yuav txawv nyob ntawm cov hom uas koj siv, ntsuas txoj hauv kev, thiab qhov ntau thiab tsawg ntawm ib tsev neeg.