These whole grain blueberry scones are the perfect anytime treat, especially when you have them fresh from the oven. Enjoyed plain or topped with your favorite ingredients, this scrumptious scone recipe is sure to be a hit for breakfast or brunch. Read on to learn how to make this satisfying and delectable breakfast food.
Check out the recipes below so you can choose the best recipe for yourself!
WHOLE-GRAIN BLUEBERRY LEMON SCONES
Cream scones made with whole wheat pastry flour and honey.
Provided by nicole spiridakis
Categories Bread Quick Bread Recipes Scone Recipes
Time 32m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Whisk all-purpose flour, whole wheat pastry flour, baking powder, and salt together in a large bowl. Rub in cubed butter with your fingers until mixture resembles coarse meal. Fold in blueberries and lemon zest.
- Whisk 5 tablespoons heavy cream, honey, and egg together in a small bowl. Pour over the flour mixture; mix gently with your hands until dough just comes together.
- Turn dough out onto a lightly floured work surface. Pat dough into a 6-inch round about 1 inch thick. Cut dough into 12 rounds using a round cutter.
- Transfer rounds to the prepared baking sheet. Drizzle remaining 2 tablespoons heavy cream over the tops.
- Bake in the preheated oven until golden brown, 12 to 15 minutes.
Nutrition Facts : Calories 191.5 calories, Carbohydrate 20.5 g, Cholesterol 47.7 mg, Fat 11.5 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 7 g, Sodium 160.8 mg, Sugar 7.1 g
WHOLE-GRAIN BLUEBERRY SCONES
I was brainstorming some ideas for using up a cup of nearly perfect blueberries, and was waffling between muffins, donuts, and biscuits. I finally decided on a biscuit-like triangle, spiced subtly with essence of old-fashioned donut. I'm calling it a scone because I cut it into a triangle.
Provided by Chef John
Categories Bread Quick Bread Recipes Scone Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with silicone mat or parchment paper.
- Whisk together flour, baking powder, salt, baking soda, cinnamon, and nutmeg in a mixing bowl. Mix in sugar.
- Grate frozen butter into dry mixture with a cheese grater, tossing occasionally to prevent butter pieces from clumping together. Mixture should resemble coarse crumbs. If necessary, rub mixture between your fingers to break it down a bit more. Add blueberries and toss to distribute evenly. Stir buttermilk into dry mixture and stir just until dough is moistened.
- Turn the dough out onto a lightly floured surface and knead briefly, for 5 or 6 turns. Pat or roll the dough out into a 1 1/2-inch thick rectangle. Cut dough into 4 equal rectangles. Cut each small rectangle diagonally into triangles. Transfer scones onto prepared baking sheet. Brush tops with buttermilk, and sprinkle with a pinch of demerara sugar.
- Bake scones in preheated oven until they are well browned and blueberry juices are bubbling through surface, about 25 minutes. Let cool before serving.
Nutrition Facts : Calories 236.1 calories, Carbohydrate 28.6 g, Cholesterol 31.4 mg, Fat 12.3 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 7.4 g, Sodium 456 mg, Sugar 7.5 g
Tips:
- To make sure your scones are light and fluffy, be sure to use cold butter and buttermilk. You can also use frozen butter, which should be grated before using.
- Don't overwork the dough. Overworking the dough will make the scones tough.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- To prevent the scones from sticking to the pan, grease the pan or line it with parchment paper.
- Bake the scones until they are golden brown and a toothpick inserted into the center comes out clean.
- Serve the scones warm with butter, jam, or honey.
Conclusion:
These whole grain blueberry scones are a delicious and easy-to-make breakfast treat. They are perfect for a quick grab-and-go breakfast or a leisurely weekend brunch. They are also a great way to use up any leftover blueberries you may have. So next time you are looking for a tasty and nutritious breakfast option, give these scones a try.
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