These Whole Wheat Blueberry Scones are the perfect treat for any time of day. Moist, tender, and bursting with flavor, they are an ideal companion for a quick snack, a packed lunch, or a well-deserved afternoon indulgence.
These scones are a delightful twist on a traditional favorite, made with wholesome ingredients and finished with a sticky sweet lemon glaze.
Join us as we dive into the recipe and uncover the secrets to creating these delectable Whole Wheat Blueberry Scones that will leave you craving more.
Itokisetse ho natefeloa ke ho kopanngoa ha litholoana tse ncha le litatso tse tšelisang ha u loma. Ha re qaleng leetong lena le ke keng la thijoa la ho pheha!
Qhomela ho:
How to Make Whole Wheat Blueberry Scones
Hlokomela: Litaelo tse feletseng li fanoe ka karete ea recipe e ka tlase.
Ka mochine oa lijo, kopanya phofo e tšoeu ea koro, phofo e bakang, letsoai le tsoekere. Eketsa likotoana tsa botoro e pholileng 'me u phunye ho fihlela motsoako o tšoana le crumbs e mahoashe.
Fetisetsa ho a sekotlolo se seholo sa ho kopanya; behella ka thōko ka sehatsetsing ha u ntse u kopanya metsoako e metsi. (Ka mokhoa o mong, khaola botoro ka phofo ka sekotlolo se seholo sa ho kopanya u sebelisa a Sehang pastry, lifereko tse peli, kapa matsoho a hau). Kenya li-blueberries.
Ka sekotlolo se sehareng sa ho kopanya, hlakola hammoho tranelate e boima, mahe, vanilla e hlakileng, le vanilla e hloekileng. Tšela holim'a motsoako oa phofo, ebe o kopanya ho fihlela o kopantsoe.
Fetolela hlama sebakeng se phofshoana, 'me ka matsoho a phofshoana, u khutle hlama ka sebōpeho sa bolo; se tshwenyehe ha e kgomarela. Haeba hlama e omme, eketsa 1 tablespoon ea tranelate e boima.
Kopanya hlama ho pota-pota e teteaneng ea 1-inch. U sebelisa thipa kapa benche scraper, khaola likotoana tse 8. Fetisetsa li-wedges ho pampiri ea ho baka e entsoeng ka pampiri e ka etsang inch.
Freeze or refrigerate unbaked scones for a minimum of 15 minutes. U se ke ua sebetsa hlama ho feta tekano; ho kopanya le ho duba ke liketso tse peli tse hlahisang gluten, e etsang hore bohobe bo hlafunwang ho fapana le makumane a bonolo, a kuku bakeng sa scones.
Kopanya hlama ka bonolo ka khaba ea lepolanka, 'me u phophole ka bonolo ha u e bopa ho qoba ho sebetsa ho feta tekano. Ho sa le joalo, preheat ontong ho 400ºF.
Brush the tops of the scones with heavy cream and sprinkle with coarse sugar for texture if desired. Bake bakeng sa 18-20 metsotso ho fihlela khauta sootho.
Remove the Whole Wheat 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.
Mokhoa oa ho etsa Honey Glaze
Beha mahe a linotši le lero la lemone ka sekotlolo se senyenyane; pheha ho fihlela mahe a linotši a qhibiliha ka ho feletseng 'me a teteaneng hanyenyane, ebe o eketsa zest ea lemon. Remove the Whole Wheat Blueberry Scones from the oven and immediately brush with the lemon-honey glaze, allow the scones to absorb the glaze, and repeat until all glaze is used. Serve warm. Store in an airtight container at room temperature for up to 2 days.
Mekhoa ea ho pheha e Amanang:
Recipe
Easy Whole Wheat Blueberry Scones
Tools
metsoako
- 375 g (Likopi tse 3) Flou ea Wheat e tšoeu, e tšetsoe ka khaba, e lekanngoe le ho sefa
- ¼ senoelo tsoekere e sootho e sootho , e phuthetsoe 'me e hlophisitsoe
- 1 thispone Phofo ea ho baka
- ½ teaspoon letsoai la kosher
- 12 tablespoons (11/2 lithupa) botoro e sa tsitsang, khaola likotoana
- 2 ¼ likotlolo li-blueberries tse ncha
- 2 mahe a maholo , mocheso oa kamore1 Khaba e hloekileng ea vanila e ntšitsoeng
- 1 Khaba ea khaba e nchafatsa lero la lemone
- 1 thispone mahe a linotši
- Zest ho tloha ho lemon e le 'ngoe (e hahiloe hantle)
- ¼ senoelo tranelate e boima, lebese la botoro, kapa lebese le felletseng, hammoho le tse ling bakeng sa ho hlatsoa
Bakeng sa Honey Glaze:
- ¼ Mahe a linotsi
- ¼ Lero la lemone le sa tsoa hatelloa
- ½ teaspoon ho tlosoa vanilla e hloekileng
- Zest ea lemone e hahiloeng hantle ho tloha ho lemon e le 'ngoe
litaelo
For the Whole Wheat Blueberry Scones:
- Ka har'a sesebelisoa sa lijo, kopanya phofo e tšoeu ea koro, phofo e bakang, letsoai le tsoekere ho kopanya. Eketsa likotoana tsa botoro e pholileng 'me u phunye ho fihlela motsoako o tšoana le crumbs e mahoashe. Fetisetsa sekotlolo se seholo sa ho kopanya; behella ka thōko ka sehatsetsing ha u ntse u kopanya metsoako e metsi. (Ka lehlakoreng le leng, khaola botoro ka phofo ka sekotlolo se seholo sa ho kopanya u sebelisa sekontiri sa pastry, lifereko tse peli kapa matsoho a hau). Kenya li-blueberries.
- Ka sekotlolo se sehareng sa ho kopanya, hlakola hammoho tranelate e boima, mahe, vanilla e hlakileng, le vanilla e hloekileng. Tšela holim'a motsoako oa phofo, ebe o kopanya ho fihlela o kopantsoe. Fetolela hlama sebakeng se phofshoana, 'me ka matsoho a phofshoana, u lube hlama ka sebōpeho sa bolo; se tshwenyehe ha e kgomarela. Haeba hlama e omme, eketsa 1 tablespoon ea tranelate e boima.
- Pat the dough into a 1-inch thick round. Using a knife or bench scraper, cut into 8 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.
- Camila Made Keletso: U se ke ua sebetsa hlama ho feta tekano; ho kopanya le ho duba ke liketso tse peli tse hlahisang gluten, e etsang hore mahobe a chewy ho fapana le li-crumbs tse bonolo bakeng sa li-scones. Kopanya hlama ka bonolo le khaba ea lepolanka, 'me u phophole ka bonolo ha u e bopa ho qoba ho sebetsa ho feta tekano.
- 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 Whole Wheat 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.
Mokhoa oa ho etsa Honey Glaze:
- In a small saucepan, place the honey and the lemon juice; simmer until the honey dissolves completely and thickens a bit, and add lemon zest. Remove the Whole Wheat Blueberry Scones from the oven and immediately brush with the lemon-honey glaze, allow the scones to absorb the glaze, and repeat until all glaze is used. Serve warm. Store in an airtight container at room temperature for up to 2 days.
Notes
Lintlha tsohle tsa phepo e nepahetseng li ipapisitse le lipalo tsa mokha oa boraro 'me ke khakanyo feela. Recipe e 'ngoe le e 'ngoe le boleng ba phepo e nepahetseng li tla fapana ho latela mefuta eo u e sebelisang, mekhoa ea ho lekanya, le boholo ba likarolo tsa lelapa ka leng.