Whole Grain Blueberry Lemon Scones Food

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.

HEALTHY BLUEBERRY SCONES

Steps:

• Preheat oven to 375 degrees.
• Line a large baking sheet with a silicone mat or parchment paper.
• Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Cut butter into flour mixture with a pastry blender or two knives until it resembles a coarse crumbs.
• Add egg, buttermilk and vanilla. Stir with a fork until a dough forms. Fold in blueberries. Drop by tablespoonfuls onto prepared baking sheet.
• Bake for 12-14 minutes.
• Yield 24 small scones.

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.

LEMON LAVENDER BLUEBERRY SCONES

Steps:

• Preheat oven to 375°F.
• Zest lemon, set aside. Reserve lemon flesh for juice.
• Blend together flour, baking powder, baking soda, salt, lemon zest and lavender.
• Cut in butter until the texture resembles a coarse meal.
• Squeeze lemon into the soymilk and add to the scone mixture.
• Pour in maple syrup and combine until dough just comes together.
• Gently fold in blueberries. Batter will be moist.
• Spoon scone batter on a parchment-lined baking sheet.
• Sprinkle the tops lightly with some sugar, if desired.
• Bake for about 20 minutes or until lightly golden on top.

EASY VEGAN BLUEBERRY LEMON SCONES

Steps:

• Combine dry ingredients thoroughly in a large mixing bowl.
• In a separate bowl combine the wet ingredients.
• Pouring the wet into the dry ingredients, mix until everything is just moistened.
• Fold in blueberries. NOTE: Yes, you can use frozen blueberries in a pinch, but if you are using frozen blueberries, do not let them thaw prior to adding them or your dough will be blue. Still tasty, just blue.
• Drop by the spoonful onto a preheated pizza/cookie stone or just bake on normal baking sheets.
• Bake at 400 degrees for about 15 minutes until lightly browned.
• While they bake, combine the powdered sugar, zest and juice so you can pour it over the scones while they're still hot. Makes 12 small or 9 huge scones.

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.

BLUEBERRY DROP SCONES

Steps:

• Preheat oven to 400 degrees.
• Mix all dry ingredients in a large bowl.
• Using a pastry blender or your fingers, add butter and mix until lumps of butter are no larger than pea-sized clumps.
• In a separate bowl, whisk egg, water, vanilla and then add to the flour mixture, being careful to avoid overmixing.
• Gently fold in blueberries, especially if using fresh, as they will bleed considerably.
• Drop about 1/4 cup sized scones on a baking sheet lined with parchment paper.
• Bake for about 10-15 minutes.