Whole Wheat Strawberry Scones

Whole Wheat Strawberry Cream Scones

These strawberry scones can literally be whipped up and served within thirty minutes.

I was supposed to make these yesterday for my daughter-in-law’s baby shower (yep, grandbaby time!), but I kind of got too caught up in the savory dishes I made and actually ran out of time.

These scones are a little wholesome and a little rustic. They are lovely with an additional scoop of fresh strawberries on top when they’re warm. It sort of feels like you’re eating something really naughty, but they are pretty low in sugar, and made with whole wheat flour. I know sometimes whole wheat pastries aren’t as tender, but if you use quality whole wheat, like white whole wheat flour – or whole wheat pastry flour, it makes a remarkable difference.  It’s my favorite way to make baked treats a little healthier than usual.


Whole Wheat Strawberry Scones
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 cups whole wheat flour (I highly recommend using white whole wheat, or whole wheat pastry flour)
  • 1 cup strawberries, cut in small pieces
  • 1 stick (8 tablespoons butter), chilled and cubed
  • 5 tablespoons sugar
  • 1 egg
  • ½ - 1 cup heavy cream (depending on type of flour used)
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • I egg white for egg wash
  • turbinado sugar for topping
  1. Chop fresh strawberries and toss with 1 tablespoon of the sugar. It's not absolutely necessary, but you can cover and refrigerate for at least 30 for added flavor.
  2. Heat oven to 375 degrees F.
  3. In food processor, add flour, baking powder and soda, 4 tablespoons sugar. Pulse a few times to combine. Add butter to the mixture and pulse about 25 times, or until butter pieces are well-blended and very small.
  4. Empty into bowl, add strawberries and combine.
  5. Whisk cream with one egg until just blended; add vanilla extract. Starting with just ¼ cup of the cream mixture, stir in gently until completely combined and dough holds together. If you need to add a little more heavy cream, in addition to the one cup of cream mixture, it's ok. Batter should be thick and slightly tacky. If the texture is crumbly, add a little more cream until it holds shape when gently squeezed.
  6. Turn out onto floured surface, knead a couple times and shape into 8 inch circle, about 1½ inches thick.
  7. Slice like pie into 8 pieces and brush with egg wash. Dust with turbinado sugar.
  8. Bake for about 25 minutes until tops are golden brown

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  1. Katie says

    I made these today, and while my technique seems some perfecting, the flavor was okay. I tasted more sweet cake flavor than strawberry. Any suggestions? Note: The berries sat in the fridge for 3 hours.

  2. Garlic Girl says

    Hi Katie,
    I actually served these scones with an additional topping of chopped strawberries since we love strawberries in our house. You can also try adding another 1/4 or more cup of strawberries to the dough prior to shaping into a circle. Hope that helps!

  3. says

    Your human friend here :)) Hi Jodi!
    These scones are right down my alley…
    I like the addition of wheat, and those fruitful “Strawberries” the most!
    Thank you .

  4. says

    I totally agree with you that eating a scone fresh out of the oven is so decadently good that I almost feel like I should be doing it in secret! Can’t wait to try your recipe :)

  5. Amanda says

    These were fantastic! I didn’t have whole wheat pastry flour so I opted for 1 cup soft white wheat and 1 cup cake flour substitute (2 tbsp corn starch in the bottom of 1 cup measuring cup then fill with AP flour to the top of the cup). I also omitted the egg and sugar on top, they were plenty sweet and super flakey.


  6. B says

    Am I missing where the amount of vanilla for this recipe is listed? I went ahead and put in a tsp but I think I should have put in more :(

    • GarlicGirlBlog says

      Hi there. 1 teaspoon is just right. Thanks for letting me know the vanilla is missing in the ingredient list


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