Blueberry Maple Whole Wheat Scones
Course: BreakfastCuisine: AmericanDifficulty: EasyServings
8
servingsPrep time
1
hourCooking time
30
minutesThese are really good. I was shocked at how good they are. Next time I will add vanilla paste rather than vanilla extract as I think they need a bit more flavor. They are hearty but really good and are quite delicious toasted with good butter and honey. When you make these, the dough needs to sit overnight.
Ingredients
1 2/3 cups whole wheat flour
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
3/4 cup cold butter, cut into pieces
1/2 cup vanilla greek yogurt or cream fraiche ROOM TEMP
1/2 cup maple syrup
1/3 cup buttermilk, Room Temp
1 lg egg YOLK, room temp
1 cup blueberries
- Glaze- whisk together to then drizzle over scones right from the oven
3 Tablespoons maple syrup
1/2 cup powdered sugar
Directions
- n a stand mixer fitted with a paddle attachment, mix both flours, baking powder, baking soda and salt on low speed. Add half the butter and mix for 2-3 minutes.
- Add remaining butter and mix on and off 3-4 times to mix pieces of butter into the dough.
- In a medium bowl, whisk the vanilla Greek yogurt with maple syrup, buttermilk, and yolk until totally incorporated. Stir in the blueberries. With the mixer on low speed, pour the liquid/blueberry mixture into the dry ingredients. Once the dough is gently mixed, remove the dough onto a floured surface and flatten into a disk. Wrap in plastic overnight in the refrigerator.
- Heat oven to 350. Line a baking sheet with parchment paper. Remove the dough from the refrigerator, unwrap the dough and with a pastry cutter, cut into 8 equal pieces. Place the pieces on the prepared sheet and sprinkle with vanilla sugar.
- Bake for 30-40 minutes. The scones will be golden and firm to the touch. Remove from oven and immediately drizzle the glaze on each scone. Allow to rest for 30 minutes after glaze before enjoying. Can be stored for 1 week in an air tight container at room temperature.
