Lemon Glazed Blueberry Scones (Whole Wheat)

I’m pretty much on a mission to bake scones in every conceivable flavor and variation. The reason I am so scone obsessed is because they are legitimately the easiest things in the world to bake! Between preparation (about 5-10 mins) and bake time (roughly 15 mins), you have a delectable treat in under a half hour! When you can whip these up so fast, who needs the prepackaged junk? Many of the recipes I’ve developed so far are a bit on the heavy side (cue the cookie dough scones), so I figured I’d toss together something a little lighter! These lemon blueberry scones were a big hit with my family. The added lemon zest in the dough really brightened up the taste. Hope you enjoy! πŸ™‚Β unnamed

Lemon Glazed Blueberry Scones

Yields 8-12

Dough

2 Β½ Cups of White Whole Wheat Flour

1/3 Cup of White Sugar

4 Teaspoons of Baking Powder

Β½ Teaspoon of Salt

ΒΎ Cup + 1 Tablespoon of Skim Milk

8 Tablespoons of Butter (cold and chopped)

Β½ Teaspoon of Vanilla Extract

Zest of 1 Lemon

1 Cup of Fresh Blueberries (Frozen OK but will turn your scones Purple)

Lemon Glaze

1 Cup of Powdered Sugar

1 Tablespoon of Skim Milk

Juice of Β½ Lemon

ΒΌ Teaspoon of Vanilla Extract

Directions

  1. Preheat oven to 425Β°.
  2. Begin by chopping the cold butter into small chunks. Place back into the refrigerator until ready to use.
  3. Mix flour, sugar, baking powder, and salt in a bowl.
  4. Add the butter chunks to the flour mixture. Evenly coat the chunks in the dry ingredients. Pinch the butter between your fingers to flatten them into discs. Do not over mix the butter! Butter chunks are a good thing in scones!
  5. Zest the lemon into your flour mixture and give a quick mix to toss it together.
  6. I added the blueberries to the dry mixture before adding my moisture. Really, you can do either or – I just figured this would minimize me bursting the blueberries and having the color bleed into the dough.
  7. Mix your vanilla extract with your milk. Creating a little well in the middle of your flour and butter mixture, pour your wet ingredients in. This dough will not be sticky, so you can use your hands to form into a nice ball. Do not over mix your dough!
  8. Turn your dough onto a piece of parchment paper. Press out into a flat disc. I generally cut down the middle and am able to cut four decent sized scones out of each halve, giving me 8 large scones.
  9. Place your scones evenly apart on a baking sheet lined with parchment paper and bake for 14-16 minutes. I baked for 15 – they just barely browned and were super tender in the middle.
  10. While your scones are baking, prepare your lemon glaze.
  11. Upon taking your scones out of the oven, immediately brush on your glaze! Enjoy! πŸ™‚
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Glazed Apple Spice Scones (Whole Wheat)

To continue my theme of Fall in the Summer, I decided to make delightful Apple Spice Scones with aΒ Cinnamon Glaze! I swear, these smelled exactly like Apple Pie when baking, but with a hell of a lot less effort! Scones are so low maintenance to throw together, it’s one of those baked goods you can’t help but love! Add in the intoxicating scent of spices and the Fall, and you have yourself a winning combination!

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Glazed Apple Spice Scones

Yields 8

Dough

2 1/3 Cups of White Whole Wheat Flour

1/3 Cup of White Sugar

3 Teaspoons of Baking Powder

2 Β½ Teaspoons of Cinnamon

ΒΌ Teaspoon of Nutmeg

Β½ Teaspoon of Salt

1 Red Delicious Apple

ΒΎ Cup + 1 Tablespoon of Skim Milk

8 Tablespoons of Butter (cold and chopped)

1 Teaspoon of Vanilla Extract

Cinnamon Glaze

1 Cup of Powdered Sugar

3 Tablespoons of Skim Milk

Β½ Teaspoon of Cinnamon

ΒΌ Teaspoon of Vanilla Extract

Pinch of Salt

Directions

  1. Preheat oven to 425Β°.
  2. Begin by chopping the cold butter into small chunks. Now, core and chop your apple into fine chunks. I love the added color and health benefits of the skin, but you can certainly peel if you prefer! Place both back into the refrigerator until ready to use.
  3. Mix flour, sugar, baking powder, salt, cinnamon and nutmeg in a bowl.
  4. Add the butter chunks to the flour mixture. Evenly coat the chunks in the dry ingredients. Pinch the butter between your fingers to flatten them into discs. Do not over mix the butter! Butter chunks are a good thing in scones!
  5. Add in your apple chunks, just tossing around to coat in the flour.
  6. Mix your vanilla extract with your milk. Creating a little well in the middle of your flour and butter mixture, pour your wet ingredients in. Simply mix with a fork to initially incorporate the dough. This dough will not be sticky, so you can switch to your hands to mush it all together into a nice ball. Do not over mix your dough!
  7. Turn your dough onto a piece of parchment paper. Press out into a flat disc. I generally cut down the middle and am able to cut four decent sized scones out of each halve, giving me 8 large scones.
  8. Place your scones evenly apart on an un-greased baking sheet and bake for 14-16 minutes. I baked for 14 – they just barely browned and were super tender in the middle.
  9. While your scones are baking, prepare your simple glaze.
  10. Upon taking your scones out of the oven, immediately brush on your glaze! Enjoy! πŸ™‚

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Chocolate Chip “Cookie Dough” Scones (Whole Wheat)

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Dough

2 Β½ Cups of White Whole Wheat Flour

1/3 Cup of White Sugar

4 Teaspoons of Baking Powder

Β½ Teaspoon of Salt

Β½ – ΒΎ Cup of Chocolate Chips

ΒΎ Cup + 1 Tablespoon of Skim Milk

8 Tablespoons of Butter (cold and chopped)

1 Teaspoon of Vanilla Extract

Vanilla Frosting

1 Cup of Powdered Sugar

2 Tablespoons of Skim Milk

1 Tablespoon of Butter (melted)

Β½ Teaspoon of Vanilla Extract

Directions

  1. Preheat oven to 425Β°.
  2. Begin by chopping the cold butter into small chunks. Place back into the refrigerator until ready to use.
  3. Mix flour, sugar, baking powder, and salt in a bowl.
  4. Add the butter chunks to the flour mixture. Evenly coat the chunks in the dry ingredients. Pinch the butter between your fingers to flatten them into discs. Do not over mix the butter! Butter chunks are a good thing in scones!
  5. Mix your vanilla extract with your milk. Creating a little well in the middle of your flour and butter mixture, pour your wet ingredients in. Simply mix with a fork to initially incorporate the dough. Then, add your chocolate chips. This dough will not be sticky, so you can switch to your hands to mush it all together into a nice ball. Do not over mix your dough!
  6. Place your dough in the refrigerator to chill. You can now prepare your frosting! Begin by melting the butter. Add the powdered sugar, followed by the milk and the vanilla. Mix with a fork to achieve the desired consistency. I like the thicker frosting, but if you want more of a glaze, simply add more milk a tablespoon at a time!
  7. You can leave your frosting to sit if you plan on brushing it on the top of your scones once they are out of the oven. Or, you can drizzle it on! Simply pour into the bottom corner of a gallon Ziploc bag. Snip a small hole in the corner when you are ready to drizzle. Homemade piping bag!
  8. Taking your dough out of the refrigerator, turn onto a piece of parchment paper. Press out into a flat disc. I generally cut down the middle and am able to cut four decent sized scones out of each halve, giving me 8 large scones.
  9. Place your scones on an ungreased baking sheet and bake for 13-15 minutes. I baked for 13 minutes leaving them slightly undercooked in the middle and extremely reminiscent of cookie dough!Β (shown in photo below)
  10. Either brush or drizzle on your frosting/glaze, then you’re ready to enjoy! πŸ™‚

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Pumpkin Spice Scones (Whole Wheat)

Who says Pumpkin is exclusively for the Fall? I shop in bulk at BJs Wholesale, so I am equipped with canned pumpkin puree year round!

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Since I visited Bavaria, Germany in 2013, I have been on a scone kick. Though nothing usually beats the simplistic scones with raisins I frequently ate in Munich, pumpkin scones are actually my favorite variation to bake. Let’s get started, shall we?

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If you have any questions, please let me know πŸ™‚

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