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.
Kua tae ki te wa ki te manaaki i a koe ki te parakuihi reka me te hauora!🫐
How to Make Whole Wheat Blueberries Scones
tuhipoka: Ko nga tohutohu katoa kei te kaari tunu i raro nei.
I roto i te tukatuka kai, whakakotahi i te paraoa witi ma, te paura tunu, te tote me te huka. Tāpirihia ngā mongamonga pata mātao me te pupuhi kia rite te ranunga ki nga kongakonga. Whakawhiti ki a peihana ranu nui; waiho ki roto i te pouaka tio i te ranu i nga kai maku.
(Tērā, tapahia te pata ki te paraoa i roto i te peihana ranu nui ma te whakamahi i te a kaikoti paraoa e rua ranei nga marau). Makahia nga blueberries. I roto i te peihana ranu reo, kohia te kirīmi taumaha, te hua manu, te vanilla marama, me te tangohanga vanilla parakore. Ringihia ki runga i te ranunga paraoa, ka uru kia uru.
Hurihia te paraoa pokepoke ki runga i te mata kua paoa, me nga ringa paraoa, te pokepoke i te paraoa pokepoke kia rite ki te ahua poroporo; kaua e māharahara mena he piri. Mena kua maroke te paraoa pokepoke, tapiritia he 1 punetēpu o te kirīmi taumaha.
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 Aki: 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. Tunua mo te 18-20 meneti tae noa ki te parauri koura. 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.
Mo te Honi Glaze:
I roto i te ipu iti, tuu te honi me te wai; korohū kia memeha rawa te honi ka mātotoru paku, e 5 meneti pea. Tangohia i te wera me te whakaoho i roto i te tangohanga vanilla; kia whakamatao.
Recipes Pātahi:
Te tunu
Easy Whole Wheat Blueberries Scones
Utauta
Kai
- 375 g. (3 kapu) paraoa witi ma te witi katoa ranei , te koko, te whakataurite me te tatari
- ⅓ kapu te huka parauri marama , kua kikihia, kua whakatauritea
- 1 punetēpu Paura Paura
- ½ tīpune te tote kosher
- 12 punetēpu (1-½ rakau) pata kore tote, tapahia ki mongamonga
- 2 ¼ kapu blueberry hou
- 2 hua nui , te pāmahana rūma
- 1 Te punetēpu purilla te tango
- 1 punetēpu honi
- ¼ kapu te taumaha taimaha , miraka kawa, miraka pata, miraka katoa ranei, me etahi atu mo te paraihe
Mo te Honey Vanilla Glaze:
- ¼ Honey
- ¼ wai
- ½ tīpune purilla te tango
tohutohu
- I roto i te tukatuka kai, pupuhihia te paraoa witi ma, te paura tunu, te tote me te huka ki te whakakotahi. Tāpirihia ngā mongamonga pata mātao me te pupuhi kia rite te ranunga ki nga kongakonga. Whakawhiti ki te peihana ranu nui; waiho ki roto i te pouaka tio i te ranu i nga kai maku. (Tērā, tapahia te pata ki roto i te paraoa i roto i te peihana ranu nui ma te whakamahi i te kaitapahi keke, e rua marau ranei). Makahia nga blueberries.
- I roto i te peihana ranu reo, kohia te kirīmi taumaha, te hua manu, te vanilla marama, me te tangohanga vanilla parakore. Ringihia ki runga i te ranunga paraoa, ka uru kia uru. Hurihia te paraoa pokepoke ki runga i te mata kua paoa, me nga ringa paraoa, te pokepoke i te paraoa pokepoke kia rite ki te ahua poroporo; kaua e māharahara mena he piri. Mena kua maroke te paraoa pokepoke, whakauruhia kia 1 punetēpu kirīmi taumaha.
- 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
Ko nga korero kai katoa e ahu mai ana i nga tatauranga a te hunga tuatoru, he whakatau tata noa. Ko ia tunu me te uara kai ka rereke i runga i nga tohu e whakamahia ana e koe, nga tikanga ine, me te rahi o nga waahanga mo ia whare.