These delicious Healthy Scones offer plenty of flavor and texture, down to an incredible scone dough made with white whole wheat and oats.
Plus, simplices sunt ad faciendum (sine craticula butyrum) customizabile, et bene coquendum a freezer recto, eosque magnam optionem faciendam ad ientaculum vel brunchum faciendum. Patet vel serviri possunt cum jam Classic or mel butyrum.☕️
For more Recipes for Scones, check out these Scelerisque Chip Scones, Lemon Blueberry Scones, Cucurbita Scones cum Cucurbita Glaze, Vanilla Scones, Whole wheat Banana Scones, et Totum triticum vaccinium scones cum melle Glaze.
How to Make Healthy Scones
Nota: Plenae instructiones in recipe card infra praebentur.
Pulsus farinae, avenae, pistoria pulveris, cinnamomi, et salis cohaerent in processu cibi cum lamina metallica affixa. Adde butyrum frigidum frustula et legumina, donec mixtura micas grossas imitatur.
Transferre ad a cratera magna et pone in freezer miscendo umidis rebus. (Vel, butyrum in farinam incidere in magna cratere mixto adhibito opus pistorium valentissimum circumdatos aut duos tridentes).
In medio craterae mixtionis, SCOPULA cremor gravis, syrupus acernus, ova, extractum acernum, vanilla clara, et extractum vanilla pura. Super infunde farinam mixturam, deinde admisce, donec mox misceatur.
In conspersam farinam converte, et manibus conspersis conspergito in globum figuram; farinam leviter lentum sed non ita umidum esse oportet ut difficile laboret. Si farina nimis lentum est, farinam addito paulatim aspergat.
Si massa nimis arida est, addere I tablespoon cremor gravis. 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.
Farinam leniter misce cum cochleari ligneo, et pat eam effingens ne laboret. Finge eum in circulum et pat illum donec sit 12 pollices in diametro et circiter 1 pollicis crassitudine. Utens cultello vel scamno rasorio, secare in VIII vel XII primi cuneis scindebant.
Transfer cuneis to a parchment paper-lined baking sheet about an inch away. Freeze or refrigerate unbaked scones for a minimum of 15 minutes. Interim preheat clibanum ad 400ºF.
Remove the scones from the freezer, brush the tops of the scones with heavy cream, and sprinkle with turbinado or coarse sugar for texture if desired. Bake for 20–25 minutes until golden brown.
Remove the maple 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.
Misce cum syrupo acerno, saccharo trito, extracto acerno, et vanilla in parva phiala et SCOPULA usque glabra; necesse est ut saccharo vel cremor ad optatam consistentiam accommodes.
Drizzle or spread the maple glaze evenly among the warm scones, spreading to cover the tops, and serve the Whole Wheat Scones as soon as possible.
Recipes:
- Whole Wheat Lemon blueberry scones
- Vanilla Scones
- Cucurbita Scone
- Scelerisque Chip Scones
- Lemon Blueberry Scones
consequat
Easy Healthy Scone
Tools
Ingredients
- 281 g (2-¼ calices) albae totum farinae triticum vel totum triticum * (diculata, aequata et cribrata)
- 40 g (poculum) Quated avena antiqui
- ½ teaspoon cinnamomum terram
- 1 tablespoon pistoria pulveris
- ¼ teaspoon kosher salis
- 2 teaspoons pura vanilla extract
- 1 teaspoon patet vanilla aut pura vanilla extract
- ½ teaspoon pura acernis extract , ad libitum
- ½ calicem, nuces cocto vel pecans , conciderunt
- 12 tablespoons INSULSUS butyrum frigus in frusta secare.* (Libenter meam butyrum in freezer 15 minutas collocare antequam frigus curare incipiam).
- ¼ calicem, frigus butyri , gravis crepito , vel yogurt patet
- 2 ova magna Leviter percussum
- ¼ calicem, acernus surrepo maxime gradu A *
Nam Acer Glaze:
- 3 tablespoons pura acer surrepo maxime gradu A *
- 1 tablespoon INSULSUS butyrum liquefiebat
- 1-¼ similiter scyphi scobis sugar
- ½ teaspoon pura vanilla extract
- ½ teaspoon acer extract
- 1 ad 2 tablespoons gravis crepito, lac vel aqua si opus fuerit
- Ternum cinnamomum ad libitum
Instructions
For the Healthy Scones:
- In cibum processus cum lamina metallica affixa, pul- silla, avena, coquens pulveris, cinnamomi, sal ad cogenda. Adde butyrum frigidum frustula et leguminibus, donec mixtura micas grossas imitatur. Transfer ad crateram magnam et colloca in freezer dum miscens umida miscet. (Vel, butyrum in farinam incisa in magna cratere mixto utens pistorium dromonis vel duarum furcarum).
- In medio craterae mixtionis, SCOPULA cremor gravis, syrupus acernus, ova, extractum acernum, vanilla clara, et extractum vanilla pura. Super infunde farinam mixturam, deinde admisce, donec mox misceatur.
- Convertere farinam in farinam conspersam, et manibus conspersis conspergere farinam in globum figuram; farinam leviter lentum sed non ita umidum esse oportet ut difficile laboret. Si farina nimis lentum est, farinam addito paulatim aspergat. Si massa nimis arida est, addere I tablespoon cremor gravis.
- 🇧🇷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.
- Shape into a circle and pat it until it is 12 inches in diameter and about 1 inch thick. Using a knife or bench scraper, cut into 8 or 12 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.
- Meanwhile, preheat the oven to 400ºF. Remove the scones from the freezer, brush the tops of the scones with heavy cream and sprinkle with turbinado or coarse sugar for texture if desired. Bake for 20–25 minutes until golden brown.
- Remove the maple 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.
Nam Acer Glaze:
- Combine the maple syrup, powdered sugar, maple extract, and vanilla in a small bowl and whisk until smooth; you may need to adjust the amount of powdered sugar or cream to get the consistency you desire. Drizzle or spread the maple glaze evenly among the warm scones, spreading to cover the tops, and serve the Whole Wheat Scones as soon as possible.
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.