Blueberries are one of my favourite fruits to bake with. Adding these juicy blueberries put these homemade scones over the top! They’re super moist and tender in every bite. They also make a great breakfast option.
Recipe adapted from https://daisyandthefox.wordpress.com
|Flatten the dough into a circle.|
|Cut into 8 wedges.|
|Brush the top with cream and sprinkle with sugar and cinnamon.|
Wholewheat Blueberry Scones
Yeilds: 8 wedges of scones
Wholewheat flour – 2 cups (I used Ashirwad Atta)
Sugar – ¾ cup (I used raw sugar. You can use normal white sugar and reduce to ½ cup if using white sugar)
Baking Powder – 1 tablespoon
Grated lemon zest – 1 tablespoon
Salt – ½ teaspoon
Butter – ½ cup (cold and cut into cubes)
Egg – 1
Heavy cream (cold) – ½ cup (I used Paul’s thickened cream)
Fresh blueberries – 1 cup
A few table spoons of additional heavy cream to brush the tops
Raw sugar -1/4 cup for sprinkling on top
Cinnamon powder ½ teaspoon for sprinkling on top
- Preheat the oven to 200C.
- In the bowl of a stand mixer, add the flour, sugar, baking powder, salt, lemon zest and the butter. Mix in the stand mixer until fine crumbs form.
- Add the egg and heavy cream to the bowl, and mix until a thick dough forms.
- Remove the bowl from the mixer, and gently fold in the blueberries into the dough.
- Transfer the dough to a floured surface and press into a flat circle with about 1 inch in thickness.
- Cut the dough into 8 wedges and brush the top with some heavy cream.
- Combine the raw sugar and cinnamon powder and sprinkle on top.
- Place the wedges on a baking tray lined with baking paper, and bake for 18 – 20 minutes, until golden brown.
- Store in an air-tight container after the scones have completely cooled down.
- When storing, wrap each scone individually with butter paper/baking paper and store in an air-tight container. Otherwise they stick to each other and crumble.
- Keep refrigerated. Warm in the microwave for a few seconds before consuming. Keeps well for 4-5 days.