Easy Whole Wheat Blueberries Scones
User Reviews
5
Easy Whole Wheat Blueberries Scones
Description
Easy Whole Wheat Blueberry Scones use white whole wheat flour combined with light brown sugar, baking powder, and salt to form the dry base. Chilled unsalted butter is cut into the dry ingredients until the mixture resembles coarse crumbs, ensuring a tender, flaky texture after baking. Fresh blueberries are gently folded in to distribute bursting pockets of fruit. The wet ingredients include eggs, vanilla extract, honey, and heavy cream, which bind the mixture and add moisture and flavor. After combining the wet and dry ingredients, the dough is shaped into an 8-inch disc and cut into wedges. The wedges are spaced apart on a parchment-lined sheet and chilled before baking, which helps maintain structure and promotes flakiness.
Once baked, the scones develop a golden crust with a soft crumb inside, with the blueberries providing sweet, juicy accents. These scones are suited for breakfast or afternoon tea and pair well with butter, honey, or jam.
Techniques such as cutting cold butter into the flour and chilling the shaped dough contribute to the scones' flakiness. Brushing the tops with cream before baking enhances browning. These scones can be stored at room temperature for several days or frozen before or after baking for longer keeping. Reheating in the oven or microwave revives their texture.
Ingredients
- 375 g. white whole wheat flour spooned, leveled & sifted, 3 cups, or whole wheat flour
- ⅓ cup light brown sugar , packed and leveled off
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 12 tablespoons unsalted butter 1.5 sticks, cut into pieces
- 2 ¼ cups blueberries fresh
- 2 egg room temperature, large
- 1 Tablespoon vanilla extract pure
- 1 tablespoon honey
- ¼ cup heavy cream , sour milk, buttermilk, or whole milk, plus more for brushing
For the Honey Vanilla Glaze:
- ¼ honey
- ¼ water
- ½ teaspoon vanilla extract pure
Instructions
- In a food processor, pulse white whole wheat flour, baking powder, salt, and sugar to combine. Add the chilled butter pieces and pulse until the mixture resembles coarse crumbs. Transfer to a large mixing bowl; set aside in the freezer while mixing the wet ingredients. (Alternatively, cut the butter into the flour in a large mixing bowl using a pastry cutter or two forks). Toss in the blueberries.
- In a medium mixing bowl, whisk together heavy cream, egg, clear vanilla, and pure vanilla extract. Pour over the flour mixture, then mix until combined. Turn dough onto a floured surface, and with floured hands, knead the dough into a ball shape; don't worry if it's sticky. If the dough is dry, add 1 tablespoon of heavy cream.
- 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.
Notes
- Store cooled scones in an airtight container or wrap tightly to keep fresh for 2-3 days at room temperature.
- Freeze unbaked scones on a tray, then transfer to freezer-safe bags for up to 3 months; bake directly from frozen, adding 1-2 minutes to baking time.
- Reheat scones in a 350°F oven for 5-10 minutes or gently in a microwave wrapped in a damp towel; avoid overheating to preserve texture.
- Prepare scones a day in advance; unbaked scones can be refrigerated overnight before baking for convenience.
- Brush tops with cream before baking for a golden crust; add honey vanilla glaze after baking if desired.
User Reviews
Overall Rating
5
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