Whole Wheat Strawberry Scones

Strawberry Scones

 You can literally whip up these scones and have them served within thirty minutes. Yes, it’s probably best to let the strawberries sit in the fridge first, but it’s not necessary.

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 the top when they’re warm. I almost felt like I was eating something really naughty, but they are pretty low in  sugar and of course they have whole wheat flour. Using white whole wheat flour is  my favorite way to make a sweet treat healthier.


3.0 from 1 reviews
Whole Wheat Strawberry Scones
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 cups whole wheat flour
  • 1 cup strawberries, cut in small pieces
  • 1 stick (8 tablespoons butter), chilled and cubed
  • 1 egg
  • 5 tablespoons sugar
  • about 1 cup heavy cream
  • 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. I get the best results when the strawberries remain in the fridge overnight. I've also used without refrigerating and they still turn out fine.
  2. Heat oven to 375 degrees F.
  3. In food processor, add flour, baking powder and soda, 3 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, combine and then add cream.
  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

  7. Emily J says

    Ok, so I assumed 1-2 tsp of vanilla, but did I miss where the 5th Tbs went? 5Tbs are listed, but 1 is used for the strawberries, and 3 in the flour mixture… So that’s 4. I went ahead and added it to the flour mixture as well. Also, My mixture was way too wet. I’d advise starting with 1/2 cup of cream with the egg and vanilla, then add more if it’s not holding it’s shape.

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