Eggless Blueberry Scones (with Whole Wheat Flour)

These blueberry scones are the best and super easy to make. We make them without eggs and not to much sweet, but with plenty of blueberries
This transatlantic cousin to the biscuit is slightly denser and less sweet, crunchy outside and soft inside. It is perfect taste with jam and butter (or clotted cream if you want to be super authentic).
Prep Time: 10 minutes
Bake Time: 25 minutes
Total Time: 1 hour
Yield: 8 scones
Baking: • Playlist
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What we use at the Food Metrica kitchen:⬇️
🛒- Blender which make perfect Oat flour: amzn.to/3inWLCh
🛒- Hand Mixer: amzn.to/3puFXel
🛒- Food Processor: amzn.to/3fZNdvJ
🛒- Loaf Pan: amzn.to/3pGz9ux
🛒- Silikon Spatula Set: amzn.to/3w0Chn3
🛒- Mason Jar 16oz: amzn.to/3fXY5dC
🛒- Jumbo muffin pan: amzn.to/3uXvSaZ
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--------------------------------- RECIPE -----------------------------------
Ingredients
1 cup (125 g) all-purpose flour, plus more for hands and work surface
1 cup (120 g) whole wheat flour
2 tablespoons (30 g) granulated sugar (plus more 2 tbsp if you like sweet)
1/4 teaspoon salt
2 teaspoons baking powder
1/3 stick (70 g) unsalted butter, frozen and cubed (vegan butter works to)
2/3 cup (150 g) cold milk (any type of milk)
Zest of 1 lemon
1-1.5 cups (150 g) blueberries
Heavy cream, milk, egg yolk for brushing
Granulated sugar for sprinkling
Instructions
Preheat oven to 400°F (204°C).
Whisk flours, sugar, salt, lemon zest and baking powder together in a large bowl.
Add the cubed frozen butter. Knead the dough, rub the butter and flour between your fingers. Work quickly so the butter does not melt. You should have a flour crumb. See video above for a closer look at the texture.
Fold in blueberries. Don’t mash them!
Pour cold milk. Mix gently with spatula until everything appears moistened and combined.
Place the dough onto the floured surface and, with floured hands, work dough into a ball as best you can. Dough will be sticky. Press into a disc (2,5-inch in a high ⬆️) and, with a sharp knife cut into 8 wedges.
Place scones 2 inches apart on a lined baking sheet.
Brush scones with egg yolk, milk or heavy cream and for extra crunch, sprinkle with granulated sugar.
Bake for 20-25 minutes or until golden brown around the edges and lightly browned on top.
Remove from the oven and cool for a few minutes.
Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
ENJOY!
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#blueberryscones#scones#sconesrecipe#foodmetrica
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[@sherriw7673]

no words...scones are my favorite and these looks epic!

[@bataelkhatib7762]

I will try it so yummmy iam very glad that you make recipes have oats 😋😋😋😘😘😘

[@ОльгаЦой-п5в]

Очень хороший рецептик огромное благодарю 😊😊😊 Получились мммм вкусненькие 😍😍😍 💐💐💐🍀🍀🍀👍👍👍

[@foodmetrica]

Спасибо ☺️

[@oh...lecker9172]

Love your videos. How simple the recipes are. Amazing results always. You got a new subscriber😊 Keep it up👍

[@foodmetrica]

Thank you!

[@fredacharbel7510]

It looks delicious 😍😍 and is there a chance I can use spelt flour instead? It’s the only wheat flour I can eat! Thanks 😊

[@foodmetrica]

of sure

[@vie51]

Is it possible to replace butter with other things? Thank you for this beautiful recipe!

[@foodmetrica]

with something like vegan butter or margarine

[@hana.the.writer5074]

@@foodmetrica How about ghee? It has a brilliant buttery taste but probably lacks the ability to hold in making scones, right? It works for stuffed cookies though. 🤔 Ghee is prized for leveling Cholestrol unlike butter and other types of fat. I'm gonna have a go on a small scale and get back. 🤗 Thank you. ⚘

[@chandra57]

Nice recipe. However, you are still using egg yolk while the recipe says eggless scones? Is there a substitute for egg yolk in the last step?

[@chandra57]

Sorry. I did see that we can use milk or heavy cream! 😎

[@jampubs1]

Did you use frozen blueberries?

[@foodmetrica]

no

[@H.K.T-j2e]

👏🌺