Whole grain scones with blueberries and hazelnuts
4 servings
45 minutes
Whole grain scones with blueberries and hazelnuts are an exquisite blend of British culinary traditions and healthy eating. These airy buns infused with the sweetness of buckwheat honey and the soft tartness of dried blueberries create a harmonious balance of flavors. Hazelnuts add a crunchy texture and rich aroma, while wheat and oat flour give the pastry lightness and tenderness. Scones are perfect for morning tea or cozy evenings with a hot drink. Historically, scones originated in Scotland and became an integral part of British tea tradition. They are quick and easy to prepare and can be enjoyed as a standalone treat or with jam and cream. These scones are not just baked goods but a true delight that combines flavor, texture, and culinary heritage.
1
Preheat the oven to 200° (convection mode).
2
Sift both types of flour, starch, baking powder, and soda into a deep bowl, add salt and sugar. Then add diced chilled butter and honey. Rub the mixture until it reaches a moist crumb consistency.
- Whole wheat flour (stone-ground): 130 g
- Oat flour: 70 g
- Cornstarch: 40 g
- Baking powder: 2 g
- Baking soda: 1 g
- Salt: pinch
- Soft brown sugar: 25 g
- Butter: 50 g
- Buckwheat honey: 30 g
3
Chop the nuts and add them to the mixture along with the blueberries. Pour in the milk, then quickly knead a soft dough.
- Hazelnuts (forest nuts): 30 g
- Dried blueberries: 40 g
- Milk: 150 ml
4
On a floured table, roll out the dough into a small thick square (2.5-3 cm high), cut it into 4 squares with a sharp knife, and divide each square into 2 triangles (a total of 8 buns will result).
5
Carefully place the future scones on the prepared baking sheet (3-4 cm apart), brushing the top of each with beaten egg.
- Chicken egg: 1 piece
6
Bake the scones for 18-20 minutes until they are covered with a delicious golden crust.