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.

Enjoy!

3.0 from 1 reviews

Whole Wheat Strawberry Scones
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 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
Instructions
  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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Comments: 16

  1. Valerie February 29, 2012 at 7:40 am Reply

    Your scones look delicious! What a great way to usher in spring. :-)

    • Garlic Girl March 6, 2012 at 3:07 pm Reply

      Thanks Valerie!

  2. Katie March 6, 2012 at 1:21 pm Reply

    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.

  3. Garlic Girl March 6, 2012 at 3:06 pm Reply

    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!

  4. Chef Chuck March 7, 2012 at 10:42 am Reply

    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 .

  5. Jan March 20, 2012 at 9:19 pm Reply

    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 :)

  6. Amanda May 21, 2012 at 3:29 pm Reply

    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.

    Thanks!!!

    • JodiNina May 21, 2012 at 4:53 pm Reply

      Oh great! Thanks for sharing!

  7. B March 18, 2013 at 6:28 pm Reply

    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 March 18, 2013 at 7:37 pm Reply

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

  8. Windy Gregory December 28, 2013 at 7:15 pm Reply

    Can you tell me what turbinado sugar is? Is powdered sugar?

    • Garlic Girl December 28, 2013 at 10:15 pm Reply

      Hi there, turbinado sugar is just a course sugar that resembles little crystals. It’s a nice touch, but optional. :)

  9. diana February 9, 2014 at 9:14 pm Reply

    These were very good, thank you!!

  10. Anna March 10, 2014 at 7:18 am Reply

    Can you substitute blackberries in this recipe without changing the rest of the recipe? Or blueberries?

    • Garlic Girl March 10, 2014 at 10:16 am Reply

      Hi there – any berries will do! I use blackberries often and it comes out great.

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