Easy Whole Wheat Blueberry Scones
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4.3
12 reviews
Good
Easy Whole Wheat Blueberry Scones
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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. Prepare to savor the fusion of fruity freshness and comforting flavors in every bite. Let's get started on this irresistible culinary journey!
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Ingredients
- 375 g (3 cups) white Whole Wheat Flour, spooned, leveled & sifted
- ¼ cup light brown sugar , packed and leveled off
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 12 tablespoons (11/2 sticks) unsalted butter, cut into pieces
- 2 ¼ cups fresh blueberries
- 2 large eggs , room temperature1 Tablespoon pure vanilla extract
- 1 Tablespoon freshly squeezed lemon juice
- 1 tablespoon honey
- Zest from 1 lemon (finely grated)
- ¼ cup heavy cream, buttermilk, or whole milk, plus more for brushing
For the Honey Glaze:
- ¼ honey
- ¼ freshly squeezed lemon juice
- ½ teaspoon pure vanilla extract
- Finely grated lemon zest from 1 lemon
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Instructions
For the Whole Wheat Blueberry Scones:
- 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, two forks, or your hands). Toss in the blueberries.
- In a medium mixing bowl, whisk together heavy cream, eggs, 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.
- 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 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 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.
How to Make 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.
Equipments used:
Notes
- How to Store & Reheat
- How to Store & Reheat
- To store: Allow them to cool completely after baking. Once cooled, transfer them to an airtight container or wrap them tightly in plastic wrap. This will help maintain their moisture and prevent them from drying out. You can store the scones at room temperature for up to 2 days. To extend their shelf life, refrigerate them for up to 5 days. For longer-term storage, freeze the scones in a freezer-safe bag or container for up to 3 months.
- To store: Allow them to cool completely after baking. Once cooled, transfer them to an airtight container or wrap them tightly in plastic wrap. This will help maintain their moisture and prevent them from drying out. You can store the scones at room temperature for up to 2 days. To extend their shelf life, refrigerate them for up to 5 days. For longer-term storage, freeze the scones in a freezer-safe bag or container for up to 3 months.
- To reheat: When it comes to reheating, you can use a couple of methods. To reheat the scones in the oven, preheat it to 350°F (175°C) and place the scones on a baking sheet. Warm them in the oven for about 5-10 minutes or until heated. If you're short on time, you can use the microwave. Wrap an individual scone in a damp paper towel to retain moisture, then microwave it for about 20-30 seconds on medium power. Adjust the time based on your microwave's wattage and the desired warmth. Remember that reheating may slightly alter the texture of the scones, but they will still be enjoyable and flavorful.
- To reheat: When it comes to reheating, you can use a couple of methods. To reheat the scones in the oven, preheat it to 350°F (175°C) and place the scones on a baking sheet. Warm them in the oven for about 5-10 minutes or until heated. If you're short on time, you can use the microwave. Wrap an individual scone in a damp paper towel to retain moisture, then microwave it for about 20-30 seconds on medium power. Adjust the time based on your microwave's wattage and the desired warmth. Remember that reheating may slightly alter the texture of the scones, but they will still be enjoyable and flavorful.
- Make Ahead
- Make Ahead
- Whole Wheat Blueberry Scones can be made a day ahead—store in an airtight container at room temperature for up to 3 days. Reheat in a warm oven for 5-8 minutes.
- Whole Wheat Blueberry Scones can be made a day ahead—store in an airtight container at room temperature for up to 3 days. Reheat in a warm oven for 5-8 minutes.
- Unbaked Whole Wheat Blueberry Scones can be made a day ahead and kept in the fridge overnight. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time.
- Unbaked Whole Wheat Blueberry Scones can be made a day ahead and kept in the fridge overnight. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time.
- How to Freeze
- How to Freeze
- Whole Wheat Blueberry Scones can be frozen for up to 3 months. To freeze Scones before baking, make the scones according to the recipe; place the raw scones on a baking sheet, let them freeze until solid, then place them in a freezer-safe bag and press out as much air as possible. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time.
- Whole Wheat Blueberry Scones can be frozen for up to 3 months. To freeze Scones before baking, make the scones according to the recipe; place the raw scones on a baking sheet, let them freeze until solid, then place them in a freezer-safe bag and press out as much air as possible. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time.
- To freeze Whole Wheat Blueberry scones after baking, let them cool completely and store them in a freezer-safe airtight container or bag for up to 3 months. Before serving, remove the scones from the container and let them come to room temperature; warm them up in the microwave if desired. For the best result, I highly recommend that you freeze them before baking.
- To freeze Whole Wheat Blueberry scones after baking, let them cool completely and store them in a freezer-safe airtight container or bag for up to 3 months. Before serving, remove the scones from the container and let them come to room temperature; warm them up in the microwave if desired. For the best result, I highly recommend that you freeze them before baking.
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User Reviews
Overall Rating
4.3
12 reviews
Good
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