Zutaten für Whole Wheat Blueberry Scones
- All Purpose Flour
- Whole Wheat Flour
- 1/4 cup packed light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup (1 stick) cold unsalted butter
- 1% Fat Buttermilk
- Fresh Blueberries
- Coarse sugar (optional, for sprinkling)
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Zubereitung von Whole Wheat Blueberry Scones
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together 2 cups whole wheat pastry flour, 1/4 cup packed light brown sugar, 2 teaspoons baking powder, and 1/2 teaspoon baking soda.
- Cut in 1/2 cup (1 stick) cold unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together 3/4 cup buttermilk and 1 teaspoon vanilla extract.
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix.
- Gently fold in 1 1/2 cups fresh or frozen blueberries.
- Turn the dough out onto a lightly floured surface and gently pat into a 9-inch circle.
- Cut the circle into 12 wedges, but do not separate completely.
- Sprinkle the scones generously with coarse sugar (optional).
- Transfer the scones to the prepared baking sheet.
- Bake for 30-35 minutes, or until golden brown.
- Let cool slightly on the baking sheet before serving. Enjoy warm with your favorite spread!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
36g
Fat
17g
Carbs
12g
