Wheat berries lend themselves beautifully to summer desserts. Popular options include Wheat Berry Berry Parfaits, Chocolate Wheat Berry Pudding, and Lemon Wheat Berry Tart. Vanilla Wheat Berry Cupcakes and Wheat Berry and Berry Crumble offer delightful flavors. For a revitalizing treat, consider a Wheat Berry Ice Cream Sundae or a Peach Wheat Berry Galette. Wheat Berry Banana Bread and Maple Wheat Berry Scones are also great summer choices. Discover more creative variations and serving suggestions that highlight these ancient grains.

Contents

Wheat Berry Berry Parfait

SAVE IT

The Wheat Berry Berry Parfait is a delightful and nutritious dessert that effortlessly blends the earthy flavors of chewy wheat berries with the sweetness of fresh berries and creamy yogurt.

This parfait is perfect for health-conscious dessert lovers, breakfast enthusiasts, or anyone looking to add a wholesome treat to their day. Preparation time is approximately 30 minutes, making it an ideal dish to whip up for a weekend brunch, a picnic dessert, or a light evening treat.

Ingredients:

1 cup cooked wheat berries
2 cups mixed fresh berries (such as strawberries, blueberries, raspberries, and blackberries)
2 cups Greek yogurt (plain or flavored)
2 tablespoons honey or maple syrup (optional, adjust to taste)
1 teaspoon vanilla extract
1/4 cup granola (for topping)
Mint leaves (for garnish, optional)

Instructions:

Prepare the Wheat Berries: If you haven’t done so already, cook the wheat berries according to package instructions. Typically, you will need to rinse them, then boil them in water for about 45-60 minutes until tender. Drain any excess water and let them cool.
Mix the Yogurt: In a bowl, combine the Greek yogurt, honey or maple syrup, and vanilla extract. Stir until well combined and creamy. Adjust sweetness as desired.
Layer the Parfait: In clear glasses or bowls, layer the ingredients. Start with a layer of cooked wheat berries, followed by a layer of the yogurt mixture, and then a layer of fresh berries. Repeat the layers until the glasses are filled, ending with a layer of berries on top.
Top and Garnish: Sprinkle granola on top for a satisfying crunch and garnish with fresh mint leaves if desired.
Chill and Serve: Allow the parfaits to chill in the refrigerator for at least 10-15 minutes before serving to let the flavors meld together. Serve cold.

Variations & Tips:

Berry Variety: Feel free to use any combination of berries or other fruits such as sliced bananas or peaches depending on seasonal availability.
Dairy-Free Option: Substitute Greek yogurt with coconut yogurt or any plant-based yogurt alternative for a vegan option.
Nutty Flavor: Add a tablespoon of almond or peanut butter to the yogurt mixture for a nutty flavor.
Crunch Factor: Switch granola for crushed nuts or seeds for added texture and nutrition.
Make Ahead: This parfait can be prepared a few hours in advance or even the night before, but wait to add the granola until just before serving to maintain its crunch.

Enjoy your delightful Wheat Berry Berry Parfait, packed with nutrients and flavors that celebrate the essence of summer!

Chocolate Wheat Berry Pudding

SAVE IT

Chocolate Wheat Berry Pudding is a delicious and nutritious dessert that marries the chewy texture of wheat berries with the rich, decadent flavors of chocolate.

This unique dish is ideal for health-conscious sweet tooths, families looking to introduce whole grains into their desserts, or anyone who enjoys experimenting with creative recipes.

With a preparation time of about 30 minutes, followed by a cooking time of approximately 45 minutes, this pudding can be served warm or chilled, making it a versatile treat for any occasion.

Ingredients

1 cup wheat berries
4 cups water
1/2 cup unsweetened cocoa powder
1/2 cup maple syrup or honey
1/4 cup coconut milk (or any milk of choice)
1 teaspoon vanilla extract
1/4 teaspoon salt
Optional toppings: whipped cream, chopped nuts, fresh berries, or shredded coconut

Cooking Steps

Rinse the wheat berries thoroughly under cold water to remove any debris and impurities.
In a large pot, combine the rinsed wheat berries and water. Bring to a boil over high heat.
Once boiling, reduce the heat to low and cover the pot. Simmer for about 45 minutes, or until the wheat berries are tender but still chewy.
Drain any excess water from the cooked wheat berries and return them to the pot.
Add the cocoa powder, maple syrup (or honey), coconut milk, vanilla extract, and salt to the pot. Stir well to combine all ingredients.
Place the pot over low heat and continue to cook, stirring frequently, for an additional 5-10 minutes until the pudding is smooth and creamy. Adjust sweetness by adding more maple syrup or honey if desired.
Remove from heat and let cool slightly before serving. You can serve warm or chill in the refrigerator for a more decadent treat.

Variations and Tips

For a richer flavor, try adding a tablespoon of nut butter (like almond or peanut) into the mixture before serving.
To make it vegan, be certain you use maple syrup and coconut milk or another plant-based milk option.
Experiment by adding a pinch of cinnamon or a splash of espresso to enhance the chocolate flavor.
Top with your favorite fruits, nuts, or whipped cream for added texture and flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days; simply reheat gently on the stovetop or in the microwave before serving.

Enjoy creating this wholesome and indulgent dessert that brings a nutritious twist to your sweet cravings!

Lemon Wheat Berry Tart

SAVE IT

The Lemon Wheat Berry Tart is a delightful dessert that marries the nutty flavor of cooked wheat berries with the bright, zesty notes of lemon. This unique tart is perfect for summer gatherings or a rejuvenating finish to any meal, especially for those who appreciate a balance of sweet and tangy flavors.

With a preparation time of approximately 45 minutes, followed by chilling, this tart is an exquisite treat that is sure to impress your family and friends.

Ingredients:

1 cup wheat berries
2 cups water
1 cup granulated sugar
1/4 cup butter, softened
3 large eggs
1/4 cup fresh lemon juice
Zest of 2 lemons
1/4 teaspoon salt
1 teaspoon vanilla extract
1 pre-baked tart shell (store-bought or homemade)
Powdered sugar (for dusting)
Fresh berries or mint leaves (for garnish)

Cooking Steps:

Cook the wheat berries: Rinse the wheat berries under cold water. In a medium saucepan, combine the wheat berries and water. Bring to a boil, then reduce the heat and simmer for about 45 minutes, or until they are tender but still chewy. Drain and let cool.
Prepare the filling: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the lemon juice, lemon zest, salt, and vanilla extract, mixing until well combined.
Combine filling and wheat berries: Gently fold the cooked and cooled wheat berries into the lemon mixture until evenly incorporated.
Fill the tart shell: Pour the wheat berry mixture into the pre-baked tart shell, spreading it evenly.
Bake the tart: Preheat the oven to 350°F (175°C) and bake the tart for about 25-30 minutes, or until the filling is set and slightly golden on top.
Cool and chill: Remove the tart from the oven and allow it to cool to room temperature. Then, chill in the refrigerator for at least 2 hours before serving.
Serve: Once chilled, dust the top with powdered sugar and garnish with fresh berries or mint leaves before slicing and serving.

Variations & Tips:

Fruits: To add a twist, incorporate fresh blueberries or raspberries into the filling for an extra burst of flavor.
Zest: Experiment with different citrus zests, such as lime or orange, for a different taste profile.
Serving temperature: This tart can be enjoyed chilled or at room temperature.
Tart shell alternatives: Instead of a traditional pastry shell, try using a graham cracker crust for a fun variation.
Storage: This tart can be stored in the refrigerator for up to 3 days. Make sure to cover it to maintain freshness.

Enjoy your Lemon Wheat Berry Tart as a vibrant and healthy way to sweeten your summer days!

Vanilla Wheat Berry Cupcakes

SAVE IT

Vanilla Wheat Berry Cupcakes are a delightful twist on traditional cupcakes, packed with the nutty flavor and chewy texture of cooked wheat berries. These cupcakes are perfect for summer gatherings, birthday parties, or as a wholesome treat for family and friends.

With a preparation time of about 30 minutes, plus baking time, you can whip up a batch of these unique cupcakes that are sure to impress and satisfy sweet cravings.

Ingredients:

1 cup cooked wheat berries
1 ½ cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 cup milk
2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon baking soda

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake tin with cupcake liners.
Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy.
Add Eggs and Milk: Add the eggs, one at a time, mixing well after each addition. Then pour in the milk and vanilla extract, mixing until combined.
Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to over-mix.
Fold in Wheat Berries: Gently fold in the cooked wheat berries until evenly distributed throughout the batter.
Fill Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Cool: Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Variations and Tips:

Frosting Ideas: Top your vanilla wheat berry cupcakes with a vanilla buttercream frosting, cream cheese frosting, or even a simple dusting of powdered sugar for a lighter option.
Add Flavor: Experiment with flavor by adding lemon zest to the batter or substituting almond extract for vanilla for a different twist.
Mix-ins: Consider folding in chocolate chips, nuts, or dried fruits with the wheat berries to add extra flavor and texture.
Storage: Store any leftover cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Serving Suggestion: Serve with a dollop of whipped cream and fresh berries for an extra special treat.

Wheat Berry and Berry Crumble

SAVE IT

Wheat Berry and Berry Crumble is a delightful dessert that combines the chewy texture of wheat berries with the fresh sweetness of berries, all topped with a crispy crumble. This dish is perfect for summer gatherings, family barbecues, or as a healthy treat to enjoy after dinner.

It takes approximately 1 hour and 15 minutes to prepare and cook, with about 30 minutes of active preparation time, making it an ideal option for both seasoned cooks and beginners who want to impress their guests with a unique dessert.

Ingredients:

1 cup wheat berries
2 cups water
2 cups mixed berries (strawberries, blueberries, raspberries, blackberries)
3 tablespoons honey or maple syrup (adjust based on berry sweetness)
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 cup rolled oats
1/2 cup all-purpose flour
1/4 cup brown sugar
1/4 cup coconut oil or unsalted butter, melted
1/2 teaspoon cinnamon
A pinch of salt

Cooking Steps:

Rinse the wheat berries under cold water. In a medium saucepan, bring 2 cups of water to a boil, then add the wheat berries. Reduce the heat to low, cover, and simmer for about 50-60 minutes, or until tender. Drain any excess water and let cool slightly.
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the mixed berries, honey (or maple syrup), vanilla extract, and lemon juice. Gently toss to coat the berries evenly.
In another mixing bowl, combine rolled oats, all-purpose flour, brown sugar, melted coconut oil (or butter), cinnamon, and salt. Mix until crumbly.
In an 8×8-inch baking dish, spread the cooked wheat berries evenly over the bottom. Pour the berry mixture over the wheat berries, spreading it out evenly. Finally, sprinkle the crumble mixture over the top.
Bake in the preheated oven for 30-35 minutes, or until the crumble is golden brown and the berries are bubbly.
Allow to cool for a few minutes before serving. Enjoy warm, optionally topped with vanilla yogurt or whipped cream.

Variations and Tips:

You can substitute different types of fruit based on what’s in season or your personal preference. Peaches, apples, or cherries can all work beautifully.
For a nutty flavor, consider adding chopped nuts such as almonds or walnuts to the crumble mixture.
If you want a gluten-free option, use gluten-free oats and a gluten-free flour substitute.
This dessert can be prepared ahead of time and reheated before serving.
Serve with a scoop of vanilla ice cream for an added treat!

Coconut Wheat Berry Cookies

SAVE IT

Coconut Wheat Berry Cookies are a delightful treat that combines the nutty flavor of wheat berries with the sweetness of coconut. These cookies are perfect for anyone looking for a wholesome dessert or a snack that is both satisfying and nutritious.

Ideal for sharing with friends at summer gatherings or enjoying as a snack throughout the week, these cookies take about 30 minutes to prepare and bake, making them a relatively quick and easy option for a homemade treat.

Ingredients:

1 cup cooked and cooled wheat berries
1 cup shredded unsweetened coconut
1/2 cup coconut oil, melted
1/2 cup brown sugar
1/4 cup honey or maple syrup
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup all-purpose flour (or whole wheat flour)
Optional: chocolate chips or nuts for added flavor

Cooking Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the melted coconut oil, brown sugar, honey or maple syrup, and vanilla extract. Mix until well combined.
Add the cooked wheat berries and shredded coconut to the wet ingredients and stir until evenly distributed.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until a dough forms.
If desired, fold in chocolate chips or nuts for an extra treat.
Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges are golden brown and the cookies are set.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Variations and Tips:

For a gluten-free option, substitute the all-purpose flour with gluten-free flour blend.
Try experimenting with different types of sweeteners such as agave nectar or stevia, adjusting the quantities to taste.
Adding in a teaspoon of cinnamon or nutmeg can enhance the flavor profile, giving the cookies a warm and cozy aroma.
Store cookies in an airtight container at room temperature for up to a week or freeze for later enjoyment!

Strawberry Wheat Berry Shortcake

SAVE IT

Strawberry Wheat Berry Shortcake is a delightful and wholesome twist on the classic dessert that celebrates summer’s freshest berries. This dish is perfect for those who appreciate a unique spin on shortcake, especially health-conscious dessert lovers or anyone looking to impress guests with a creative and delicious finale to a meal.

The preparation time for this dish is approximately 30 minutes, with an additional cooling period if desired.

Ingredients:

1 cup cooked wheat berries
2 cups fresh strawberries, hulled and sliced
2 tablespoons sugar (adjust to taste)
1 teaspoon vanilla extract
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon lemon juice
1 ½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ cup unsalted butter, cold and cubed
¾ cup milk
Optional: mint leaves for garnish

Cooking Steps:

1. Prepare the Strawberries: In a medium bowl, combine sliced strawberries, sugar, and vanilla extract. Toss gently and let sit for about 10-15 minutes to allow the strawberries to macerate and release their juices.

2. Make the Shortcake Biscuits: In a large mixing bowl, whisk together flour, baking powder, and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Make a well in the center and pour in the milk. Stir until just combined, being careful not to overmix.

3. Shape and Bake the Biscuits: Turn the dough onto a floured surface and gently knead 3-4 times. Pat the dough into a 1-inch thick rectangle, then cut out rounds using a biscuit cutter.

Place the rounds on a baking sheet lined with parchment paper. Bake in a preheated oven at 425°F (220°C) for 15-20 minutes or until golden brown.

4. Prepare the Whipped Cream**: In a separate bowl, whip the heavy cream, powdered sugar, and lemon juice until soft peaks** form. Set aside.

5. Assemble the Shortcake: Once the biscuits are baked and slightly cooled, slice them in half horizontally. Spoon a generous amount of macerated strawberries onto the bottom half of each biscuit, followed by a dollop of whipped cream, and then place the top half back on.

6. Garnish and Serve: Optionally, top each assembled shortcake with more strawberries, a dollop of whipped cream, and a sprig of fresh mint for a revitalizing touch. Serve immediately and enjoy!

Variations and Tips:

For a healthier option, substitute half of the all-purpose flour with whole wheat flour.
You can replace strawberries with other berries like blueberries, raspberries, or a mixed berry medley.
If you prefer a lighter version, try using coconut cream instead of heavy cream for the whipped topping.
To enhance flavor, consider adding a splash of almond extract or a touch of orange zest to the whipped cream.

Wheat Berry Ice Cream Sundae

SAVE IT

Wheat Berry Ice Cream Sundae is a delightful and unique summer dessert that combines the nutty texture of cooked wheat berries with creamy ice cream, topped with your favorite syrups and fresh fruits.

This indulgent treat is perfect for families, dinner parties, or simply a sweet escape on a hot day. The preparation time for this dish is about 30 minutes, plus additional time for chilling the wheat berries.

Ingredients:

1 cup wheat berries
4 cups water
1 pint of your favorite ice cream (vanilla or chocolate works well)
1/4 cup chocolate syrup (or caramel syrup)
1/2 cup fresh strawberries, sliced
1/2 cup blueberries
Whipped cream (optional)
Chopped nuts (optional)

Instructions:

Cook the Wheat Berries: Rinse the wheat berries under cold water. In a large pot, combine rinsed wheat berries and 4 cups of water. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 45 minutes to 1 hour until the wheat berries are tender but still chewy. Drain and let cool.
Prepare the Sundae: In serving bowls or glass dishes, place a generous scoop of your chosen ice cream.
Add Wheat Berries: Once the wheat berries are cool, add a quarter cup or more on top of the ice cream for added texture.
Top It Off: Drizzle your choice of chocolate or caramel syrup over the ice cream and wheat berries.
Add Fresh Fruit: Scatter the sliced strawberries and blueberries on top for a revitalizing burst of flavor.
Finish with Whip and Nuts: If desired, add a dollop of whipped cream and sprinkle with chopped nuts for an extra crunch.

Variations and Tips:

Flavor Infusions: Experiment with different ice cream flavors such as mint chocolate chip or strawberry for a twist.
Fruit Options: Substitute the fresh strawberries and blueberries with any seasonal fruits like peaches, raspberries, or bananas.
Cooking Wheat Berries Ahead: Prepare the wheat berries in advance and store them in the refrigerator to save time when assembling your sundaes.
Vegan Option: Use non-dairy ice cream to create a vegan-friendly version of this sundae.
Serving Size: Adjust the amount of wheat berries and ice cream based on personal preference; this dessert can be customized to fit any appetite.

Enjoy this innovative dessert that is not only scrumptious but also packed with texture and nutrients!

Peach Wheat Berry Galette

SAVE IT

The Peach Wheat Berry Galette is a delightful rustic dessert that showcases the natural sweetness of fresh peaches combined with the nutty texture of cooked wheat berries. This dish is perfect for summer gatherings, family picnics, or cozy evenings at home, making it ideal for anyone who loves fruity desserts that aren’t overly sweet.

Preparation time for this galette is about 20 minutes, with an additional 45 minutes of baking time, allowing you to create an impressive dessert with minimal fuss.

Ingredients:

1 cup cooked wheat berries
4-5 ripe peaches, pitted and sliced
1/4 cup granulated sugar (adjust based on sweetness of peaches)
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 tablespoon lemon juice
1 pre-made pie crust (store-bought or homemade)
1 egg (for egg wash)
1 tablespoon milk (for egg wash)
Optional: powdered sugar for dusting

Cooking Steps:

Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the sliced peaches, cooked wheat berries, granulated sugar, cornstarch, vanilla extract, cinnamon, and lemon juice. Toss gently until everything is evenly coated.
On a lightly floured surface, roll out the pie crust into a roughly 12-inch circle. Transfer the crust to a parchment-lined baking sheet.
Spoon the peach and wheat berry mixture into the center of the pie crust, leaving about a 2-inch border around the edges.
Fold the edges of the crust over the filling, pleating it as you go to create a rustic look.
In a small bowl, whisk together the egg and milk. Brush the egg wash over the crust for a golden finish.
Bake in the preheated oven for 35-45 minutes, or until the crust is golden and the filling is bubbling.
Remove from the oven and let cool for a few minutes before slicing. If desired, dust with powdered sugar before serving.

Variations and Tips:

Use different fruits: Replace peaches with other summer fruits like plums, cherries, or apricots for a delicious twist.
Add nuts: Mix in chopped pecans or walnuts for added crunch.
Spices: Experiment with spices like nutmeg or ginger to complement the flavors.
Serve warm with a scoop of vanilla ice cream or whipped cream for an extra indulgent treat.
Store leftovers in an airtight container for up to 2 days at room temperature, or refrigerate for up to a week.

Wheat Berry Banana Bread

SAVE IT

Wheat Berry Banana Bread is a wholesome and delicious dessert that combines the nutty texture of wheat berries with the rich flavor of ripe bananas. This bread is perfect for health-conscious individuals looking for a nutritious treat or breakfast option.

With a preparation time of about 15 minutes and a cooking time of 50 minutes, you can enjoy this delightful bread any time of day. It’s an ideal way to use up overripe bananas while adding new textures and flavors to a classic recipe.

Ingredients:

1 cup cooked wheat berries
2-3 large ripe bananas, mashed
1/3 cup melted coconut oil (or unsalted butter)
1/2 cup brown sugar (or coconut sugar)
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups whole wheat flour
Optional: 1/2 cup chopped walnuts or pecans

Cooking Steps:

Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
In a large mixing bowl, combine the melted coconut oil and brown sugar. Whisk together until well combined.
Add the mashed bananas to the mixture and mix in the eggs and vanilla extract until smooth.
In another bowl, whisk together the baking soda, salt, ground cinnamon, and whole wheat flour.
Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to over-mix.
Fold in the cooked wheat berries and any optional nuts, if using.
Pour the batter into the prepared loaf pan and smooth the top.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Variations and Tips:

For added flavor, consider mixing in 1/2 teaspoon of nutmeg or a handful of chocolate chips.
Substitute half of the whole wheat flour with a nut flour (like almond flour) for a different flavor profile.
For a vegan version, replace the eggs with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
Store the banana bread in an airtight container at room temperature for up to 3 days or freeze it for longer storage.

Maple Wheat Berry Scones

SAVE IT

Maple Wheat Berry Scones are a delightful, wholesome baked treat that combines the nutty flavor of wheat berries with the rich sweetness of maple syrup.

These scones make for an excellent breakfast option, brunch treat, or afternoon snack, perfect for those seeking a hearty yet sweet indulgence. Preparation time is approximately 15 minutes, with an additional 20-25 minutes for baking.

Ingredients:

1 cup cooked wheat berries
2 cups all-purpose flour
1/3 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup cold unsalted butter, cubed
1/2 cup milk
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1 egg (for egg wash, optional)

Cooking Steps:

Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, salt, and cinnamon until well combined.
Cut in Butter: Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the mixture until it resembles coarse crumbs.
Combine Wet Ingredients: In a separate bowl, mix the cooked wheat berries, milk, maple syrup, and vanilla extract until combined.
Form the Dough: Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix; the dough should be slightly sticky.
Shape the Scones: Turn the dough out onto a floured surface and knead gently a few times. Pat the dough into a circle about 1 inch thick. Cut the circle into wedges and transfer to the prepared baking sheet.
Egg Wash (Optional): If desired, whisk the egg and brush it over the tops of the scones for a golden finish.
Bake: Bake in the preheated oven for 20-25 minutes or until the scones are golden brown and firm to the touch.
Cool and Serve: Allow to cool for a few minutes before transferring to a wire rack. Serve warm or at room temperature.

Variations and Tips:

Add-ins: Feel free to incorporate nuts, dried fruits, or chocolate chips to add more flavor and texture to your scones.
Healthier Version: Substitute half of the all-purpose flour with whole wheat flour for a more nutritious option.
Storage: Store leftover scones in an airtight container at room temperature for up to 3 days or freeze them for longer storage.
Reheating: For the best taste, reheat scones in a toaster oven or microwave, just until warmed through.

Enjoy your Maple Wheat Berry Scones as a deliciously nourishing treat!

0/5 (0 Reviews)

Pin This Now to Remember It Later

Pin This