Whole Wheat Scones with Blueberries and Hazelnuts
Baking and Desserts | British cuisine
⏳ Time
45 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
Scones can also be made in round or square shapes. The main thing is that if there is excess dough left when cutting them out, do not knead it again, but layer the scraps together, shaping them as needed (re-kneading the dough for a long time makes the crumb of the baked goods tough and takes away their flakiness).
Ingredients
- Whole Wheat Flour - 4.6 oz
- Oat Flour - 2.5 oz
- Cornstarch - 1.4 oz
- Baking Powder - 0.1 oz
- Baking Soda - 0 oz
- Salt - a pinch
- Brown Sugar - 0.9 oz
- Buckwheat Honey - 1.1 oz
- Butter - 1.8 oz
- Dried Blueberries - 1.4 oz
- Hazelnuts - 1.1 oz
- Milk - 5 fl oz
- Egg - 1 piece
Step by Step guide
Step 1
Preheat the oven to 200°C (convection mode).
Step 2
Sift both types of flour, cornstarch, baking powder, and baking soda into a deep bowl, add salt and sugar. Then add the diced chilled butter and honey. Rub the mixture until it resembles damp crumbs.
Step 3
Chop the nuts and add them along with the blueberries to the mixture. Pour in the milk and quickly knead into a soft dough.
Step 4
On a floured surface, roll out the dough into a small thick square (about 2.5-3 cm high), cut it into 4 squares with a sharp knife, and then divide each square into 2 triangles (you will get a total of 8 scones).
Step 5
Carefully transfer the future scones to a prepared baking sheet (3-4 cm apart), and brush the top of each with beaten egg.
Step 6
Bake the scones for 18-20 minutes until they are covered with a delicious golden crust.
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