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.
|Whole Wheat Strawberry Scones||
- 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
- 1/2 teaspoon baking soda
- I egg white for egg wash
- turbinado sugar for topping
- 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.
- Heat oven to 375 degrees F.
- 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.
- Empty into bowl, add strawberries, combine and then add cream.
- Whisk cream with one egg until just blended; add vanilla extract. Starting with just 1/4 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.
- Turn out onto floured surface, knead a couple times and shape into 8 inch circle, about 1 1/2 inches thick.
- Slice like pie into 8 pieces and brush with egg wash. Dust with turbinado sugar.
- Bake for about 25 minutes until tops are golden brown