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.
Ọ bụ oge iji mesoo onwe gị nri nri ụtụtụ na-atọ ụtọ na ahụike na-atọ ụtọ!🫐
-Awụlikwa elu na-:
How to Make Whole Wheat Blueberries Scones
Note: A na-enye ntụziaka zuru ezu na kaadị nhazi n'okpuru.
Na nhazi ihe oriri, jikọta ntụ ọka wit dum, ntụ ntụ, nnu, na shuga. Gbakwunye iberibe bọta oyi kpọnwụrụ na usu ruo mgbe ngwakọta ahụ yiri crumbs. Nyefee na a nnukwu efere ngwakọta; dobe ya na friza ka ị na-agwakọta ihe ndị dị mmiri mmiri.
(N'aka nke ọzọ, bee bọta ahụ n'ime ntụ ọka ahụ n'ime nnukwu efere ngwakọta na-eji a achịcha dị iche iche ma ọ bụ abụọ ndụdụ). Tinye na blueberries. Na nnukwu efere mix, hichaa ọnụ ude dị arọ, akwa, vanilla doro anya, na vanilla dị ọcha. Wunye ntụ ọka ntụ ọka ahụ, gwakọta ya ruo mgbe agwakọtara ya.
Tụgharịa ntụ ọka ahụ n'elu ntụ ọka, ma jiri aka ntụ ọka mee ntụ ọka ahụ ka ọ bụrụ ọdịdị bọl; echegbula ma ọ bụrụ na ọ na-arapara n'ahụ. Ọ bụrụ na mgwakota agwa akpọnwụwo, tinye 1 tablespoon nke ude dị arọ.
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 NDỤMỌDỤ: 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. Ime nke 18-20 nkeji ruo mgbe ọlaedo aja aja. 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.
Maka Honey Glaze:
Na obere efere, tinye mmanụ aṅụ na mmiri; simmer ruo mgbe mmanụ aṅụ na-agbaze kpamkpam ma gbazee ntakịrị, ihe dị ka nkeji ise. Wepu na okpomọkụ ma bilie na vanilla wepụ; ka ọ dị jụụ.
Ntụziaka emetụtara:
Ntụziaka
Easy Whole Wheat Blueberries Scones
Ngwaọrụ
Efrata
- 375 g. (Iko 3) ntụ ọka wit na-acha ọcha ma ọ bụ ọka wit dum , ngaji, tinye ya n'usoro & sie ya
- ⅓ Iko ọkụ aja aja , juru n'ọnụ ma gbatịa
- 1 tablespoon Ntụ ịme achịcha
- ½ teaspoon nnu kosher
- 12 tablespoons (1-½ osisi) bọta na-enweghị nnu, bee n'ime iberibe
- 2 ¼ iko blueberries ọhụrụ
- 2 akwa buru ibu , ọnụ ụlọ okpomọkụ
- 1 Tebụl ihe dị ọcha vanilla wepụ
- 1 tablespoon mmanụ aṅụ
- ¼ Iko arọ ude , mmiri ara ehi utoojoo, mmiri ara ehi ara ehi, ma ọ bụ mmiri ara ehi zuru ezu, gbakwunyere maka ịsa ahịhịa
Maka mmanụ aṅụ Vanilla Glaze:
- ¼ Honey
- ¼ mmiri
- ½ teaspoon ihe dị ọcha vanilla wepụ
ntuziaka
- N'ime ihe nhazi ihe oriri, gbanye ntụ ọka wit dum na-acha ọcha, ntụ ntụ, nnu, na shuga ka ị jikọta. Gbakwunye iberibe bọta oyi kpọnwụrụ na usu ruo mgbe ngwakọta ahụ yiri crumbs. Nyefee na nnukwu efere ngwakọta; dobe ya na friza ka ị na-agwakọta ihe ndị dị mmiri mmiri. (N'aka nke ọzọ, bee bọta ahụ n'ime ntụ ọka ahụ n'ime nnukwu efere na-agwakọta site na iji mpempe pastry ma ọ bụ ndụdụ abụọ). Tinye na blueberries.
- Na nnukwu efere mix, hichaa ọnụ ude dị arọ, akwa, vanilla doro anya, na vanilla dị ọcha. Wunye ntụ ọka ntụ ọka ahụ, gwakọta ya ruo mgbe agwakọtara ya. Tụgharịa ntụ ọka ahụ n'elu ebe ntụ ọka, ma jiri aka ntụ ọka mee ntụ ọka ahụ ka ọ bụrụ ọdịdị bọl; echegbula ma ọ bụrụ na ọ na-arapara n'ahụ. Ọ bụrụ na mgwakota agwa akpọnwụwo, tinye 1 tablespoon nke ude dị arọ.
- 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
Ozi nri niile dabere na ngụkọ nke ndị ọzọ na ọ bụ naanị atụmatụ. Ntụziaka ọ bụla na uru oriri na-edozi ahụ ga-adịgasị iche dabere na ụdị ị na-eji, usoro nha, na nha nke otu ezinụlọ.