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.
Li lè pou trete tèt ou ak yon dejene bon gou ak sante!🫐
How to Make Whole Wheat Blueberries Scones
nòt: Tout enstriksyon yo bay nan kat resèt ki anba a.
Nan yon processeur manje, konbine farin ble antye blan, poud boulanjri, sèl, ak sik. Ajoute moso bè yo frèt ak batman kè jiskaske melanj la sanble ak ti kal pen koryas. Transfere nan yon gwo bòl melanje; mete sou kote nan frizè a pandan y ap melanje engredyan yo mouye.
(Altènativman, koupe bè a nan farin lan nan yon gwo bòl melanje lè l sèvi avèk yon kouto patisri oswa de fouchèt). Lanse nan blueberries yo. Nan yon bòl mwayen melanje, fwe ansanm krèm lou, ze, vaniy klè, ak ekstrè vaniy pi. Vide sou melanj farin lan, Lè sa a, melanje jiskaske konbine.
Vire farin lan sou yon sifas ki gen farin, epi ak men farin, mase farin lan nan yon fòm boul; pa enkyete w si li kole. Si farin lan sèk, ajoute 1 gwo kiyè krèm lou.
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 Ide: 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. Kwit pou 18-20 minit jiskaske lò mawon. 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.
Pou Glaze a siwo myèl:
Nan yon ti marmite, mete siwo myèl la ak dlo a; mitone jiskaske siwo myèl la fonn konplètman epi epesis yon ti jan, apeprè 5 minit. Retire nan chalè epi melanje ekstrè vaniy la; kite l fre.
Resèt ki gen rapò:
Recipe
Easy Whole Wheat Blueberries Scones
Zouti
Engredyan
- 375 g. (3 tas) farin ble antye blan oswa ble antye , kiyè, nivele & tamize
- ⅓ tas limyè mawon sik , chaje ak nivelman
- 1 gwo kiyè Boulanjri Powder
- ½ ti kiyè kosher sèl
- 12 gwo kiyè (1-½ baton) bè san sale, koupe an moso
- 2 ¼ tas blueberries fre
- 2 gwo ze , tanperati chanm
- 1 Kiyè pi bon kalite ekstrè vaniy
- 1 gwo kiyè siwo myèl
- ¼ tas lou krèm , lèt tounen, buttermilk, oswa lèt antye, plis plis pou bwose
Pou glase vaniy siwo myèl la:
- ¼ Siwo myèl
- ¼ dlo
- ½ ti kiyè pi bon kalite ekstrè vaniy
enstriksyon
- Nan yon processeur manje, batman blan farin ble antye, poud boulanjri, sèl, ak sik konbine. Ajoute moso bè yo frèt ak batman kè jiskaske melanj la sanble ak ti kal pen koryas. Transfere nan yon gwo bòl melanje; mete sou kote nan frizè a pandan y ap melanje engredyan mouye yo. (Altènativman, koupe bè a nan farin lan nan yon gwo bòl melanje lè l sèvi avèk yon kouto patisri oswa de fouchèt). Lanse nan blueberries yo.
- Nan yon bòl mwayen melanje, fwe ansanm krèm lou, ze, vaniy klè, ak ekstrè vaniy pi. Vide sou melanj farin lan, Lè sa a, melanje jiskaske konbine. Vire farin lan sou yon sifas ki gen farin, epi ak men farin, mase farin lan nan yon fòm boul; pa enkyete w si li kole. Si farin lan sèk, ajoute 1 gwo kiyè krèm lou.
- 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.
nòt
Tout enfòmasyon nitrisyonèl yo baze sou kalkil yon twazyèm pati e se sèlman yon estimasyon. Chak resèt ak valè nitrisyonèl yo pral varye selon mak ou itilize yo, metòd pou mezire, ak gwosè pòsyon pou chak kay.