Wholewheatblueberryscones Recipes
WHOLE WHEAT BLUEBERRY SCONES
No one will suspect that these moist scones from our Test Kitchen staff are light. Featuring a rustic, sugary topping and loaded with whole wheat flour and fresh blueberries, the golden wedges are delightfully nutritious.
Provided by Taste of Home
Time 50m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flours, brown sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Stir in blueberries. Turn onto a floured surface; gently knead 10 times. , Transfer dough to a baking sheet coated with cooking spray. Pat into a 9-in. circle. Cut into 12 wedges, but do not separate. Sprinkle with sugar. , Bake at 375° for 30-35 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 225 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 253mg sodium, Carbohydrate 38g carbohydrate (10g sugars, Fiber 3g fiber), Protein 6g protein.
WHOLE WHEAT SCONES WITH OATMEAL AND BLUEBERRIES
This is a simple and delicious whole wheat scone recipe that you can customize however you'd like! I used all organic ingredients, but you don't have to.
Provided by maggiejh
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Whisk flour, sugar, baking powder, salt, and cinnamon together in a bowl. Cut in butter cubes with a pastry cutter or 2 knives.
- Mix half-and-half and egg together in a bowl. Mix into the flour-butter mixture. Fold in blueberries and oats.
- Turn dough out onto a lightly floured surface and divide in half. Roll each half into a circle and cut each into 8 wedges. Transfer scones to the prepared baking sheet; sprinkle raw sugar over the top.
- Bake in the preheated oven until golden brown, 12 to 15 minutes.
Nutrition Facts : Calories 222.6 calories, Carbohydrate 28.3 g, Cholesterol 40.1 mg, Fat 11.3 g, Fiber 3.3 g, Protein 4.4 g, SaturatedFat 6.8 g, Sodium 298.9 mg, Sugar 8.8 g
WHOLE WHEAT BLUEBERRY SCONES
These awesome scones are packed with fresh blueberries and hearty whole grain goodness! Great for breakfast, brunch, or afternoon tea. Serve warm with butter and honey, fruit jam, or just on their own! Original recipe is from Light and Tasty.
Provided by A Messy Cook
Categories Scones
Time 50m
Yield 12 scones
Number Of Ingredients 8
Steps:
- Combine first five ingredients in large bowl.
- Cut in butter until mixture resembles coarse crumbs.
- Stir in buttermilk just until moistened; stir in blueberries.
- Turn onto floured surface and gently knead 10 times.
- Transfer dough to greased baking sheet and pat into 9-inch circle; cut into 12 wedges, but do not separate.
- Bake scones at 375 degrees for 30-35 minutes or until golden brown, and serve warm.
WHOLE WHEAT BLUEBERRY SCONES
I'm posting this so I don't lose it.. I think I'll be trying this soon with all wholewheat pastry flour!
Provided by chuah_lijun1
Categories Scones
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flours, brown sugar, baking powder and baking soda.
- Cut in butter until mixture resembles coarse crumbs.
- Stir in buttermilk just until moistened.
- Stir in blueberries.
- Turn onto a floured surface; gently knead 10 times.
- Transfer dough to a baking sheet coated with cooking spray. Pat into a 9-in. circle.
- Cut into 12 wedges, but do not separate. Sprinkle with sugar.
- Bake at 375° for 30-35 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 227.1, Fat 6, SaturatedFat 3.5, Cholesterol 15, Sodium 224.3, Carbohydrate 38.8, Fiber 3.1, Sugar 9.1, Protein 5.9
FROZEN BLUEBERRY SCONES
These scones are lightly sweet and very moist with the tartness of frozen blueberries. Your food processor makes the task of cutting in butter super easy. You can freeze right before baking for a quick breakfast treat anytime. Even my one-year-old twins approve!
Provided by Paige Lucas-Stannard
Categories Bread Quick Bread Recipes Scone Recipes
Time 35m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place flour, 1/2 cup sugar, baking powder, baking soda, and salt into a food processor. Pulse to combine. Add frozen butter and process until a fine crumb results and no hunks of butter are left.
- Transfer into the bowl of an electric stand mixer or a bowl for hand mixing. Add sour cream and egg. Set mixer on medium speed and blend until crumbs clump up and start to pull away from the sides of the bowl. Add blueberries and mix to combine.
- Take 1/2 of the dough and place on a floured surface. Shape with your hands, pushing blueberries in if they fall out, into a 1/2-inch thick disc, about 8 inches in diameter. Cut into 8 triangles and transfer to a baking sheet. Repeat with remaining dough. Sprinkle a pinch of sugar on each scone.
- Bake in the preheated oven until the tops start to turn golden, 17 to 22 minutes.
Nutrition Facts : Calories 161.8 calories, Carbohydrate 20.9 g, Cholesterol 30 mg, Fat 7.8 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 4.7 g, Sodium 95.9 mg, Sugar 8 g
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