These Whole Wheat Blueberry Scones are the perfect treat for any time of day. Moist, tender, and bursting with flavor, they are an ideal companion for a quick snack, a packed lunch, or a well-deserved afternoon indulgence.
These scones are a delightful twist on a traditional favorite, made with wholesome ingredients and finished with a sticky sweet lemon glaze.
Join us as we dive into the recipe and uncover the secrets to creating these delectable Whole Wheat Blueberry Scones that will leave you craving more.
Prepare pou gou fizyon fraîcheur frwiti ak gou rekonfòtan nan chak mòde. Ann kòmanse nan vwayaj gastronomik irézistibl sa a!
Ale nan:
How to Make Whole Wheat Blueberry 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 mouye yo. (Altènativman, koupe bè a nan farin lan nan yon gwo bòl melanje lè l sèvi avèk yon kouto patisri, de fouchèt, oswa men ou). 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.
Pat farin lan nan yon wonn 1-pous epè. Sèvi ak yon kouto oswa yon grate ban, koupe an 8 kwen. Transfere kwen yo nan yon fèy boulanjri ki kouvri ak papye parchemin apeprè yon pous ale.
Jele oswa refrijere skon ki pa kwit pou yon minimòm de 15 minit. Pa fè twòp travay farin lan; melanje ak kneading yo tou de aksyon ki devlope Gluten, ki fè pou pen chewy kòm opoze a sansib, ti kal pen pou skon.
Melanje farin dousman ak yon kiyè an bwa, epi dousman tape lè w fòme pou w pa travay twòp. Pandan se tan, chofe fou a nan 400ºF.
Bwose tèt yo nan skon yo ak krèm lou epi voye ak sik koryas pou teksti si ou vle. Kwit pou 18-20 minit jiskaske lò mawon.
Remove the Whole Wheat 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.
Ki jan yo fè glase siwo myèl
Mete siwo myèl la ak ji sitwon nan yon ti marmite; mitone jiskaske siwo myèl la fonn nèt epi epesis yon ti jan, epi ajoute zès sitwon. Remove the Whole Wheat Blueberry Scones from the oven and immediately brush with the lemon-honey glaze, allow the scones to absorb the glaze, and repeat until all glaze is used. Serve warm. Store in an airtight container at room temperature for up to 2 days.
Resèt ki gen rapò:
Recipe
Easy Whole Wheat Blueberry Scones
Zouti
Engredyan
- 375 g (3 tas) farin ble antye blan, kiyè, nivele ak vannen
- ¼ tas limyè mawon sik , chaje ak nivelman
- 1 gwo kiyè Boulanjri Powder
- ½ ti kiyè kosher sèl
- 12 gwo kiyè (11/2 baton) bè san sale, koupe an moso
- 2 ¼ tas blueberries fre
- 2 gwo ze , tanperati chanm1 gwo kiyè ekstrè vaniy pi bon kalite
- 1 Kiyè frèch prese sitwon ji
- 1 gwo kiyè siwo myèl
- Zès soti nan 1 sitwon (tise byen griye)
- ¼ tas krèm lou, buttermilk, oswa lèt antye, plis plis pou bwose
Pou Glaze a siwo myèl:
- ¼ Siwo myèl
- ¼ Ji sitwon ki fèk prese
- ½ ti kiyè pi bon kalite ekstrè vaniy
- Tise byen griye zès sitwon soti nan 1 sitwon
enstriksyon
For the Whole Wheat Blueberry Scones:
- 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, de fouchèt, oswa men ou). 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.
- Pat the dough into a 1-inch thick round. Using a knife or bench scraper, cut into 8 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.
- Camila Made Ide: Pa fè twòp travay farin lan; melanje ak kneading yo tou de aksyon ki devlope gluten, ki fè pou pen chewy kòm opoze a sansib, ti kal pen pou skon. Melanje farin dousman ak yon kiyè an bwa, epi dousman tape lè w fòme pou w pa travay twòp.
- Pandan se tan, chofe fou a nan 400ºF. Bwose tèt yo nan skon yo ak krèm lou epi voye ak sik koryas pou teksti si ou vle. Kwit pou 18-20 minit jiskaske lò mawon.
- Remove the Whole Wheat 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.
Ki jan yo fè glase siwo myèl:
- In a small saucepan, place the honey and the lemon juice; simmer until the honey dissolves completely and thickens a bit, and add lemon zest. Remove the Whole Wheat Blueberry Scones from the oven and immediately brush with the lemon-honey glaze, allow the scones to absorb the glaze, and repeat until all glaze is used. Serve warm. Store in an airtight container at room temperature for up to 2 days.
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.