These delicious Healthy Scones offer plenty of flavor and texture, down to an incredible scone dough made with white whole wheat and oats.
PHeoi, he ngawari ki te hanga (kaore he pata kupenga e hiahiatia ana), ka taea te whakarite, ka tunu tika mai i te pouaka tio, ka waiho hei whiringa pai mo te parakuihi, parakuihi ranei. Ka taea te mahi ma te maataki, ma te taha ranei putiputi paraihe or pata honi.☕️
For more Recipes for Scones, check out these Tiihi Tiihi Tireti, Rēmana Blueberry Scones, Pumpkin Scones with Pumpkin Glaze, Parani Vanila, Witi katoa Panana Scones, a Te Wheat Blueberry Scones me te Honi Glaze.
How to Make Healthy Scones
tuhipoka: Ko nga tohutohu katoa kei te kaari tunu i raro nei.
Ko te paraoa paraoa, te oati, te paura tunu, te hinamona, me te tote ka whakakotahi ki roto i te miihini kai me te taapiri mata whakarewa. Tāpirihia ngā mongamonga pata mātao me te pupuhi kia rite te ranunga ki nga kongakonga.
Whakawhiti ki a peihana ranu nui ka tuu ki roto i te pouaka tio i te wa e ranu ana nga kai maku. (Tērā, tapahia te pata ki roto i te paraoa i roto i te peihana ranu nui ma te whakamahi i te a kaikoti paraoa e rua ranei nga marau).
I roto i te peihana ranu reo, kohia te kirīmi taumaha, te tirikara maple, nga hua, te tangohanga maple, te vanilla marama, me te tangohanga vanilla parakore. Ringihia te ranunga paraoa, ka konatunatua tae noa ki te whakakotahitanga.
Hurihia te paraoa pokepoke ki runga i te mata kua paoa, a ma nga ringa kua paraoa, te pokepoke i te paraoa kia rite ki te ahua poroporo; kia piri te paraoa pokepoke engari kaua e makuku he uaua ki te mahi. Mena he tino piri te paraoa pokepoke, tauhiuhia ki runga i etahi atu paraoa iti.
Mēnā he maroke rawa te paraoa pokepoke, tāpirihia he 1 punetēpu kirīmi taumaha. 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.
Whakaranu marietia te paraoa pokepoke ki te koko rakau ka patipati i te wa e hanga ana kia kore ai e kaha te mahi. Hangaia hei porowhita ka patipati kia 12 inihi te whanui me te 1 inihi te matotoru. Ma te whakamahi i te maripi, i te tauera ranei, tapahia kia 8 ki te 12 nga poro.
Whakawhitihia nga poro to a parchment paper-lined baking sheet about an inch away. Freeze or refrigerate unbaked scones for a minimum of 15 minutes. I tenei wa, whakawerahia te oumu ki te 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.
Whakakotahitia te tirikara maple, te paura huka, te tangohanga maple, me te vanilla i roto i te peihana iti ka wiri kia maeneene; ka hiahia pea koe ki te whakatika i te nui o te paura huka, kirīmi ranei kia rite ai te rite.
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 Pātahi:
- Whole Wheat Lemon blueberry scones
- Parani Vanila
- Pumpkin Scone
- Tiihi Tiihi Tireti
- Rēmana Blueberry Scones
Te tunu
Easy Healthy Scone
Utauta
Kai
- 281 g (2-¼ kapu )paoa witi ma te witi katoa ranei * (te koko, te whakataurite, me te tatari)
- 40 g (½ kapu) Oti tawhito kua wiri
- ½ tīpune te hinamona whenua
- 1 punetēpu tunu paraoa
- ¼ tīpune te tote kosher
- 2 tīpune purilla te tango
- 1 tīpune vanilla marama he tangohanga vanilla parakore ranei
- ½ tīpune tangohanga maple parakore , kōwhiringa
- ½ kapu wōnati tohi pekani ranei , tapatapahi
- 12 He punetata te pata makariri , tapahia ki nga wahi iti.*(He pai ki ahau te tuku i taku pata ki roto i te pouaka tio 15 meneti i mua i te tiimata kia tino makariri).
- ¼ kapu pata pata makariri , kirīmi taumaha, miraka pē ranei
- 2 hua nui , ka whiua iti
- ¼ kapu te tipu maple pai ake te kōeke A
Mo te Maple Glaze:
- 3 punetēpu tirikara maple parakore pai ake te kōeke A
- 1 punetēpu pata pata rewa
- 1 ki te ¼ kapu paura te huka
- ½ tīpune purilla te tango
- ½ tīpune tangohanga maple
- 1 ki 2 punetēpu kirīmi taimaha, miraka, wai ranei ki te hiahiatia
- He timonga hinamona Kōwhiringa
tohutohu
For the Healthy Scones:
- I roto i te tukatuka kai me te apitihanga mata whakarewa, te paraoa pupuhi, te oati, te paura tunu, te hinamona, me te tote hei whakakotahi. Tāpirihia ngā mongamonga pata mātao me te pupuhi kia rite te ranunga ki nga kongakonga. Whakawhitihia ki te peihana ranu nui ka tuu 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).
- I roto i te peihana ranu reo, kohia te kirīmi taumaha, te tirikara maple, nga hua, te tangohanga maple, te vanilla marama, me te tangohanga vanilla parakore. Ringihia te ranunga paraoa, ka konatunatua tae noa ki te whakakotahitanga.
- 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; kia piri te paraoa pokepoke engari kaua e makuku he uaua ki te mahi. Mena he tino piri te paraoa pokepoke, tauhiuhia ki runga i etahi atu paraoa iti. Mēnā he maroke rawa te paraoa pokepoke, tāpirihia he 1 punetēpu kirīmi taumaha.
- ✏️Camila Made Aki: 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.
Mo te Maple 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
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.