This is a simple and delicious whole wheat scone recipe that you can customize however you’d like! I used all organic ingredients, but you don’t have to.
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
Whisk flour, sugar, baking powder, salt, and cinnamon together in a bowl. Cut in butter cubes with a pastry cutter or 2 knives.
Mix half-and-half and egg together in a bowl. Mix into the flour-butter mixture. Fold in blueberries and oats.
Turn dough out onto a lightly floured surface and divide in half. Roll each half into a circle and cut each into 8 wedges. Transfer scones to the prepared baking sheet; sprinkle raw sugar over the top.
Bake in the preheated oven until golden brown, 12 to 15 minutes.
Per Serving: 223 calories; protein 4.4g; carbohydrates 28.3g; fat 11.3g; cholesterol 40.1mg; sodium 298.9mg.
The quality of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which not always getting bigger as well as white bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.