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.
It's time to treat yourself to a delicious and health-conscious breakfast delight!🫐
How to Make Whole Wheat Blueberries Scones
cathetan: Pandhuan lengkap kasedhiya ing kertu resep ing ngisor iki.
Ing prosesor pangan, gabungke glepung gandum putih, bubuk manggang, uyah, lan gula. Tambahake potongan mentega sing adhem lan pulsa nganti campuran kaya crumbs kasar. Transfer menyang a mangkuk campuran gedhe; sisihake ing mesin pembeku nalika nyampur bahan udan.
(Utawa, Cut butter menyang glepung ing mangkuk campuran gedhe nggunakake a pemotong roti lapis utawa loro garpu). Tos ing blueberries. Ing mangkuk campuran medium, nyampur krim abot, endhog, vanila bening, lan ekstrak vanila murni. Tuangake campuran glepung, banjur aduk nganti digabungake.
Turn the dough onto a floured surface, and with floured hands, knead the dough into a ball shape; don't worry if it's sticky. If the dough is dry, add 1 tablespoon of heavy 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 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. Panggang nganti 18-20 menit nganti coklat emas. 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.
Kanggo Madu Glaze:
Ing saucepan cilik, sijine madu lan banyu; simmer nganti madu dissolves rampung lan thickens dicokot, bab 5 menit. Buang saka panas lan aduk ing ekstrak vanilla; ayo kelangan.
Resep sing gegandhengan:
resep
Easy Whole Wheat Blueberries Scones
Tools
Úa
- 375 g. (3 cangkir) glepung gandum putih utawa gandum wutuh , spooned, leveled & sifted
- ⅓ tuwung gula coklat abang , dikempalken lan leveled mati
- 1 tablespoon Bubuk Baking
- ½ sendok teh kosher uyah
- 12 tablespoons (1-½ teken) unsalted butter, Cut menyang bêsik
- 2 ¼ cangkir blueberry seger
- 2 endhog gedhe , suhu kamar
- 1 Sendok makan murni vanilla extract
- 1 tablespoon madu
- ¼ tuwung krim abot , susu kecut, buttermilk, utawa susu wutuh, plus liyane kanggo sikat
Kanggo Madu Vanilla Glaze:
- ¼ madu
- ¼ banyu
- ½ sendok teh murni vanilla extract
Instructions
- Ing prosesor pangan, pulsa glepung gandum putih, bubuk manggang, uyah, lan gula kanggo gabungke. Tambahake potongan mentega sing adhem lan pulsa nganti campuran kaya remah-remah kasar. Transfer menyang mangkuk campuran gedhe; sisihake ing mesin pembeku nalika nyampur bahan udan. (Utawa, Cut butter menyang glepung ing Bowl nyawiji gedhe nggunakake cutter jajanan utawa loro garpu). Tos ing blueberries.
- Ing mangkuk campuran medium, nyampur krim abot, endhog, vanila bening, lan ekstrak vanila murni. Tuangake campuran glepung, banjur aduk nganti digabungake. Nguripake adonan menyang permukaan sing dilapisi tepung, lan nganggo tangan sing digoreng, knead adonan dadi bentuk bal; aja kuwatir yen lengket. Yen adonan garing, tambahake 1 sendok teh krim abot.
- 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.
Cathetan
Kabeh informasi nutrisi adhedhasar petungan pihak katelu lan mung perkiraan. Saben resep lan nilai nutrisi bakal beda-beda gumantung saka merek sing sampeyan gunakake, cara ngukur, lan ukuran porsi saben kluwarga.