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.
Aliquam tractare te delectamenti et salubris jucundi prandium!
How to Make Whole Wheat Blueberries Scones
Nota: Plenae instructiones in recipe card infra praebentur.
In processus cibi, totum farinam triticeam albam, coquens pulveris, salis, et saccharo coniungunt. Adde butyrum frigidum frustula et leguminibus, donec mixtura micas grossas imitatur. Transferre ad a cratera magna; miscens freezer deposita in rebus infectum.
(Vel, butyrum in farinam incidere in magna cratere mixto adhibito opus pistorium valentissimum circumdatos aut duos tridentes). In vaccinia iactare. In medio craterae mixtionis, SCOPULA cremor gravis, ovum, vanilla clara, et extractum vanilla pura. Farinam infundito mixturam, deinde misce donec misceatur.
Massam in farinam verte et manibus farinam conspersam in globum conspergunt; nolite ergo solliciti esse si suus 'lentum. Si massa sit arida, addere I tablespoon de gravibus crepito.
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. Coquamus 18-20 minutes usque aurea brunneis. 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.
Nam Mel Glaze:
In aeno ponis mel et aquam; feruere donec mel totaliter dissolvit et aliquantulum crassescit, circa 5 minuta. Aufer a calore et excita in vanilla extractum; sit frigus.
Recipes:
consequat
Easy Whole Wheat Blueberries Scones
Tools
Ingredients
- 375 g. (scyphi III) albus totum triticum vel totum triticum cocleari, librari & cribrari
- ⅓ calicem, lux brunneis sugar , Referta et diruta
- 1 tablespoon pistoria pulveris
- ½ teaspoon kosher salis
- 12 tablespoons (1-½ haeret) non sale butyrum, in frusta concisum
- quadrata 2 similiter scyphi nova vaccinia
- 2 ova magna , locus temperatus
- 1 tablespoon pura vanilla extract
- 1 tablespoon mel
- ¼ calicem, grave crepito lac acidum, butyrum, vel totum lac, plus ad lavandum
Ad Mel Vanilla Glaze:
- ¼ mel
- ¼ aqua
- ½ teaspoon pura vanilla extract
Instructions
- In cibo processus, pulsus albus totum farinam triticeam, coquens pulveris, salis, et saccharo ad iungendum. Adde butyrum frigidum frustula et legumina, donec mixtura micas grossas imitatur. Transfer ad magnam craterem; miscens freezer in rebus humidis. (Vel, butyrum in farinam incisa in magna cratere mixto utens pistorium dromonis vel duarum furcarum). In vaccinia iactare.
- In medio craterae mixtionis, SCOPULA cremor gravis, ovum, vanilla clara, et extractum vanilla pura. Farinam infundito mixturam, deinde misce donec misceatur. Convertere farinam in farinam conspersam, et manibus conspersis conspergere farinam in globum figuram; nolite ergo solliciti esse si suus 'lentum. Si farina sicca est, 1 tablespoon adde cremor gravis.
- 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
Omnes nutritionales informationes in tertia parte calculis fundatur et est tantum aestimatio. Singulae recipe et nutritionis valorem variabunt secundum notas quas uteris, mensuras mensuras et portiones per familiam magnitudinum.