Food recipes
Whole-Grain Blueberry Scones
Whole-Grain Blueberry Scones Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table leavening agents, baking soda spices, cinnamon,...
Whole-Grain Blueberry Scones
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
spices, cinnamon, ground
spices, nutmeg, ground
sugars, granulated
butter, without salt
blueberries, raw
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
Directions:
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.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
spices, cinnamon, ground
spices, nutmeg, ground
sugars, granulated
butter, without salt
blueberries, raw
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
Directions:
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.