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.
Kwadebe ka ị nụ ụtọ ngwakọta nke ịdị ọhụrụ na-amị mkpụrụ na ụtọ na-akasi obi na nri ọ bụla. Ka anyị bido na njem nri a na-apụghị imeri emeri!
-Awụlikwa elu na-:
How to Make Whole Wheat Blueberry 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, ndụdụ abụọ, ma ọ bụ aka gị). Tinye na blueberries.
Na nnukwu efere mix, hichaa ọnụ ude dị arọ, àkwá, 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.
Tinye ntụ ọka ahụ n'ime okirikiri 1-anụ ọhịa gbara ọkpụrụkpụ. Iji mma ma ọ bụ bench scraper, bee n'ime 8 wedges. Nyefee wedges gaa na mpempe akwụkwọ e ji akpụkpọ anụ mee ihe dị ka sentimita anọ.
Ghichaa ma ọ bụ refrigerate scones na-esighị n'ọkụ maka opekata mpe nkeji iri na ise. Unu emela ka mgwakota agwa; Ịgwakọta na igwakorita bụ omume abụọ na-emepe gluten, nke na-eme maka achịcha na-ata anụ ka ọ dị nro, crumbs kek maka scones.
Gwakọta ntụ ọka ahụ nke ọma na ngaji osisi, ma jiri nwayọọ kpatụ mgbe ị na-akpụzi ka ị ghara ịrụ ọrụ karịrị akarị. Ka ọ dị ugbu a, kpoo oven ruo 400ºF.
Jiri ude dị arọ na-ehicha elu nke scones ma fesa ya na nnukwu shuga maka udidi ma ọ bụrụ na achọrọ ya. Ime nke 18-20 nkeji ruo mgbe ọlaedo aja aja.
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.
Otu esi eme mmanụ aṅụ glaze
Tinye mmanụ aṅụ na ihe ọṅụṅụ lemon n'ime obere efere; simmer ruo mgbe mmanụ aṅụ na-agbaze kpamkpam ma gbazee ntakịrị, ma tinye 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.
Ntụziaka emetụtara:
Ntụziaka
Easy Whole Wheat Blueberry Scones
Ngwaọrụ
Efrata
- 375 g (Iko 3) ntụ ọka Wheat na-acha ọcha, wụsara, gbazee & sie ya
- ¼ Iko ọkụ aja aja , juru n'ọnụ ma gbatịa
- 1 tablespoon Ntụ ịme achịcha
- ½ teaspoon nnu kosher
- 12 tablespoons (11/2 mkpisi) unsalted butter, bee n'ime iberibe
- 2 ¼ iko blueberries ọhụrụ
- 2 akwa buru ibu , ọnụ ụlọ okpomọkụ1 tablespoon dị ọcha vanilla wepụ
- 1 Tebụl ihe ọṅụṅụ lemon na-esichapụ ya
- 1 tablespoon mmanụ aṅụ
- Zest si 1 lemon (nke ọma grated)
- ¼ Iko ude dị arọ, mmiri ara ehi, ma ọ bụ mmiri ara ehi zuru oke, gbakwunyere maka ịsa ahịhịa
Maka Honey Glaze:
- ¼ Honey
- ¼ Ihe ọṅụṅụ lemon apịpịara ọhụrụ
- ½ teaspoon ihe dị ọcha vanilla wepụ
- lemon zest nke ọma grated si 1 lemon
ntuziaka
For the Whole Wheat Blueberry Scones:
- 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, ndụdụ abụọ, ma ọ bụ aka gị). Tinye na blueberries.
- Na nnukwu efere mix, hichaa ọnụ ude dị arọ, àkwá, 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.
- 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 NDỤMỌDỤ: Unu emela ka mgwakota agwa; Ịgwakọta na igwakorita bụ omume abụọ na-emepe gluten, nke na-eme maka achịcha na-ata anụ ka ọ dị nro, crumbs cakey maka scones. Gwakọta ntụ ọka ahụ nke ọma na ngaji osisi, ma jiri nwayọọ kpatụ mgbe ị na-akpụzi ka ị ghara ịrụ ọrụ.
- Ka ọ dị ugbu a, kpoo oven ruo 400ºF. Jiri ude dị arọ na-ehicha elu nke scones ma fesa ya na nnukwu shuga maka udidi ma ọ bụrụ na achọrọ ya. Ime nke 18-20 nkeji ruo mgbe ọlaedo aja aja.
- 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.
Otu esi eme mmanụ aṅụ glaze:
- 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.
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.