Whole Wheat Scones With Oatmeal And Blueberries Food

WHOLE WHEAT SCONES WITH OATMEAL AND BLUEBERRIES

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.

WHOLE-WHEAT BUTTERMILK SCONES WITH RAISINS AND OATMEAL

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment.
• Sift together flours, baking powder, baking soda, sugar and salt. Stir in oatmeal. Rub in butter, or place in a stand mixer fitted with the paddle and beat at low speed, or pulse in a food processor, until incorporated. Add buttermilk and raisins and mix just until dough comes together.
• Transfer to a lightly floured work surface and gently shape into a 1/2-inch thick rectangle. Cut either into 2-inch circles with a biscuit cutter or into 6 squares, then cut each square in half on the diagonal. Transfer to baking sheet. Bake 15 minutes, until browned on the bottom. Flip over, bake 2 more minutes, and remove from the heat. Serve warm or allow to cool.

WHOLE WHEAT OATMEAL SCONES WITH BLACKBERRIES

Steps:

• Mix first four ingredients.
• Cut in the shortening and the butter.
• Add baking soda to sour milk. (If you don't have sour milk or buttermilk, add 1 Tbsp of lemon juice to milk to make 1 cup, then let sit until thickened.).
• Mix milk and blackberries into dough.
• Drop onto parchment lined baking sheet. It helps to compress each scone with your hand a bit to make sure that it stays together while baking. You can also freeze unbaked scones at this point.
• Bake at 400 degrees for 20-25 minutes.

WHOLE WHEAT-OATMEAL AND BUTTERMILK BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Prepare muffin pans with foils, papers or grease and flour, whichever you prefer. Rinse fresh berries and set to drain.
• In a large mixing bowl, combine flour, oats, powder, soda and salt using a wire whisk or your (clean) fingers.
• In a smaller mixing bowl, beat the eggs, oil, sweetener and buttermilk together well.
• Pour the wet mixture onto the dry mixture, and add the berries. Gently fold the mixture together, being careful not to break the berries and to just wet all the dry ingredients.
• The batter should be fluffy. Fill the wells in the muffin pans very full. If you only do the typical 2/3rds full, you'll need another half muffin pan to accommodate all the batter.
• Bake about 20 minutes at 400 degrees. If using foils or papers, remove the muffins from the pan as soon as you can. We find if we don't, any berry juice that has seeped out and touches the pan becomes like glue when cool.

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 WHEAT OAT SCONES

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Grease and flour a large baking sheet (I use parchment paper).
• Dice the butter. Mix the dry ingredients in a bowl, then add the butter and rub inches Set aside. In another bowl whisk together the eggs and buttermilk. Set aside 2 tablespoons for glazing.
• Stir the remaining egg mixture into the dry ingredients to form a dough. Stir in the currants.
• Roll out the dough on a lightly floured surface to about 3/4 inch thick. Stamp out rounds with a floured cutter. Place on the prepared baking sheet and brush with the reserved egg mixture.
• Bake for 12-15 minutes until golden brown. Leve to cool slightly before serving.

OAT BLUEBERRY SCONES

Steps:

• Mix 1st 5 ingredients in a large bowl and make a well in the center.
• In another bowl beat egg, mix in butter and milk. Pour into well in dry ingredients, add blueberries and stir to make a soft dough. Form either into 16 individual rolls or two 6-7 inch circles scored on top into 8 pie-shaped wedges. Transfer to baking sheet & sprinkle with sugar.
• Bake in 425 degree oven for 15 minutes until risen and browned.
• Makes 16 scones.