Whole Grain Blueberry Lemon Scones Recipes

WHOLE WHEAT BLUEBERRY SCONES

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.

WHOLE-GRAIN BLUEBERRY SCONES

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.

WHOLE-GRAIN BLUEBERRY LEMON SCONES

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.

WHOLE WHEAT LEMON RASPBERRY SCONES

Steps:

• Preheat oven to 375F (180C).
• Mix the flour, sugar, baking soda, baking powder, and lemon zest in a large bowl.
• Cut the butter into small chunks, add it to the dry ingredients, and cut it in with a pastry blender (or rub it in with your fingers until it resembles fine breadcrumbs).
• Whisk together the egg, yogurt, and milk, and stir into the dry mixture until a dough forms.
• Gently fold in the raspberries.
• Transfer the dough to a lightly floured surface, and briefly knead. If the dough is too wet, add a little extra flour while kneading.
• Pat the dough into a flat disk about 2 inches thick and cut into wedges.
• Transfer the dough to a parchment-lined or lightly greased baking sheet.
• If you want crispier scones, separate the wedges a little. If you prefer them soft, leave them touching one another.
• Brush the tops of the scones with the 1 tsp mlk.
• Sprinkle with 1 tsp brown sugar.
• Bake in the oven for 25 minutes, or until light golden brown.
• Remove from the oven and cool on a wire rack.

HEALTHY BLUEBERRY GINGER SCONES

Steps:

• Preheat the oven to 400 degrees.
• In a large bowl, stir together the flour, sugar, baking powder, salt and lemon zest.
• With two knives or a pastry cutter, cut in the butter until it resembles coarse crumbs. Do not over process!
• Stir in the ginger and blueberries.
• Add the lemon extract and tablespoon by tablespoon, mix in the lemon juice. Just add enough so that the dough holds together. If you add too much lemon juice, the scones will come out muffin-like. Some days I need 3 tablespoons and sometimes I need up to 6.
• On a piece of parchment paper or Silpat, form a circle of dough, about 3/4" thick.
• Cut out 8 triangular scones.
• Place the scones a few inches apart on the parchment paper or Silpat and sprinkle the sugar over the top, if using.
• Place the scones about 2" apart.
• Bake until the scones are slightly brown, about 12 - 15 minutes.
• Remove the scones from the oven and let cool for 5 minutes on the pan.
• Serve immediately.

WHOLE WHEAT BLUEBERRY SCONES RECIPE - (4.5/5)

Steps:

• Pre heat oven to 400. In a large bowl combine flour, baking powder, salt, and ¼ cup of sugar. Stir in the milk and mix just until the dough starts to come together (it will be sticky!). Add in the blueberries, mixing just enough to get them incorporated. Place dough onto a floured counter top and knead briefly, just enough to bring the dough all together. Use your hands to pat the dough down into about an 8-inch circle. Brush the top of the dough with the melted butter and sprinkle with the remaining sugar. Cut the dough into 8 wedges and place the wedges on a rimmed baking sheet that is lined with parchment paper or a silpat mat making sure that the scones don't touch. Bake for 18-20 minutes or until the scones are golden brown.