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.
Siapke kanggo ngrasakake perpaduan kesegaran buah lan rasa sing nyenengake ing saben gigitan. Ayo miwiti lelungan kuliner sing ora bisa ditolak!
Langsung menyang:
How to Make Whole Wheat Blueberry 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 remah-remah 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, loro garpu, utawa tangan sampeyan). Tos ing blueberries.
Ing mangkuk campuran medium, whisk bebarengan krim abot, endhog, vanilla bening, lan extract vanilla 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.
Tempelake adonan dadi bunder sing kandel 1 inci. Nggunakake piso utawa bench scraper, Cut menyang 8 wedges. Transfer wedges menyang loyang sing dilapisi kertas parchment kira-kira siji inci adoh.
Beku utawa refrigerate scone unbaked kanggo minimal 15 menit. Aja overwork adonan; nyawiji lan kneading loro tumindak sing berkembang gluten, kang ndadekake kanggo roti kenyal minangka gantos kanggo tender, crumbs cakey kanggo scone.
Nyampur adonan kanthi alon-alon nganggo sendok kayu, lan tepuk alon-alon nalika mbentuk supaya ora kakehan kerja. Sauntara, preheat oven nganti 400ºF.
Sikat ndhuwur scone karo krim abot lan sprinkle karo gula coarse kanggo tekstur yen pengin. Panggang nganti 18-20 menit nganti coklat emas.
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.
Carane Nggawe Madu Glaze
Selehake madu lan jus lemon ing panci cilik; simmer nganti madu dissolves rampung lan thickens dicokot, lan nambah zest lemon. 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.
Resep sing gegandhengan:
resep
Easy Whole Wheat Blueberry Scones
Tools
Úa
- 375 g (3 cangkir) glepung gandum wutuh putih, sendok, rata & diayak
- ¼ tuwung gula coklat abang , dikempalken lan leveled mati
- 1 tablespoon Bubuk Baking
- ½ sendok teh kosher uyah
- 12 tablespoons (11/2 teken) unsalted butter, Cut menyang bêsik
- 2 ¼ cangkir blueberry seger
- 2 endhog gedhe , suhu kamar1 sendok teh ekstrak vanilla murni
- 1 Sendok makan jus lemon sing anyar
- 1 tablespoon madu
- Zest saka 1 lemon (parut halus)
- ¼ tuwung krim abot, buttermilk, utawa susu wutuh, plus liyane kanggo sikat
Kanggo Madu Glaze:
- ¼ madu
- ¼ Jus lemon sing anyar diperes
- ½ sendok teh murni vanilla extract
- Sacoro apik grated lemon zest saka 1 lemon
Instructions
For the Whole Wheat Blueberry Scones:
- 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 mangkuk campuran gedhe nggunakake cutter pastry, loro garpu, utawa tangan). Tos ing blueberries.
- Ing mangkuk campuran medium, whisk bebarengan krim abot, endhog, vanilla bening, lan extract vanilla 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.
- 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 tip: Aja overwork adonan; nyawiji lan kneading loro tumindak sing berkembang gluten, kang ndadekake kanggo roti kenyal minangka gantos kanggo tender, crumbs cakey kanggo scone. Nyampur adonan alon-alon nganggo sendok kayu, lan tepuk alon-alon nalika mbentuk supaya ora kakehan kerja.
- Sauntara, preheat oven nganti 400ºF. Sikat ndhuwur scone karo krim abot lan sprinkle karo gula coarse kanggo tekstur yen pengin. Panggang nganti 18-20 menit nganti coklat emas.
- 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.
Cara nggawe glaze madu:
- 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.
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.