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.
Wasal iż-żmien li tikkura lilek innifsek għal kolazzjon delight delizzjuż u konxju għas-saħħa!🫐
How to Make Whole Wheat Blueberries Scones
Nota: L-istruzzjonijiet sħaħ huma pprovduti fil-karta tar-riċetta hawn taħt.
Fi proċessur tal-ikel, għaqqad dqiq abjad tal-qamħ sħiħ, trab tal-ħami, melħ u zokkor. Żid il-biċċiet tal-butir imkessaħ u polz sakemm it-taħlita tixbaħ frak oħxon. Trasferiment għal a skutella kbira tat-taħlit; warrab fil-friża waqt li tħallat l-ingredjenti mxarrbin.
(Inkella, aqta 'l-butir fid-dqiq fi skutella kbira għat-taħlit billi tuża a qtugħ tal-għaġina jew żewġ frieket). Itfa’ l-blueberries. Fi skutella medja għat-taħlit, ħallat flimkien krema tqila, bajda, vanilla ċara, u estratt tal-vanilla pur. Ferra’ fuq it-taħlita tad-dqiq, imbagħad ħawwad sakemm magħquda.
Dawwar l-għaġina fuq wiċċ bid-dqiq, u bl-idejn imdqiq, għaġna l-għaġina f’forma ta’ ballun; tinkwetax jekk twaħħalx. Jekk l-għaġina tkun niexfa, żid 1 tablespoon ta 'krema tqila.
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. Aħmi għal 18-20 minuta sakemm ikun kannella dehbi. 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.
Għall-Għasel Glaze:
F’kazzola żgħira, poġġi l-għasel u l-ilma; ħalliha ttektek sakemm l-għasel jinħall kompletament u jeħxien ftit, madwar 5 minuti. Neħħi mis-sħana u ħawwad l-estratt tal-vanilla; ħalliha tiksaħ.
Riċetti Relatati:
Ricetta
Easy Whole Wheat Blueberries Scones
għodod
Ingredjenti
- 375 g. (3 tazzi) dqiq abjad tal-qamħ sħiħ jew qamħ sħiħ , mgħarfa, livellati & mgħarbula
- ⅓ tazza zokkor kannella ċar , ippakkjat u livellat
- 1 tablespoon Baking Trab
- ½ kuċċarina melħ kosher
- 12 imgħaref (1-½ stikek) butir bla melħ, maqtugħ f'biċċiet
- 2 ¼ tazzi blueberries friski
- 2 bajd kbir , temperatura tal-kamra
- 1 Mgħarfa estratt pur tal-vanilla
- 1 tablespoon għasel
- ¼ tazza krema tqila , ħalib qares, xorrox tal-butir, jew ħalib sħiħ, flimkien ma 'aktar għat-tfarfir
Għall-Għasel Vanilla Glaze:
- ¼ Għasel
- ¼ ilma
- ½ kuċċarina estratt pur tal-vanilla
istruzzjonijiet
- Fi proċessur tal-ikel, polz dqiq abjad tal-qamħ sħiħ, trab tal-ħami, melħ u zokkor biex jgħaqqdu. Żid il-biċċiet tal-butir imkessaħ u polz sakemm it-taħlita tixbaħ frak oħxon. Ittrasferixxi għal skutella kbira għat-taħlit; warrab fil-friża waqt li tħallat l-ingredjenti mxarrbin. (Alternattivament, aqta 'l-butir fid-dqiq fi skutella kbira tat-taħlit billi tuża cutter tal-għaġina jew żewġ frieket). Itfa’ l-blueberries.
- Fi skutella medja għat-taħlit, ħallat flimkien krema tqila, bajda, vanilla ċara, u estratt tal-vanilla pur. Ferra’ fuq it-taħlita tad-dqiq, imbagħad ħawwad sakemm magħquda. Dawwar l-għaġina fuq wiċċ bid-dqiq, u b’idejhom idqiq, għaġna l-għaġina f’forma ta’ ballun; tinkwetax jekk twaħħalx. Jekk l-għaġina tkun niexfa, żid 1 tablespoon ta 'krema tqila.
- 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.
Noti
L-informazzjoni nutrittiva kollha hija bbażata fuq kalkoli ta’ partijiet terzi u hija biss stima. Kull riċetta u valur nutrittiv se jvarjaw skond il-marki li tuża, metodi ta 'kejl, u daqsijiet tal-porzjonijiet għal kull dar.