These whole wheat 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, but actually ran out of time.
These whole wheat strawberry scones are a little bit wholesome and a little bit rustic. They are lovely with an additional scoop of fresh strawberries on top when served warm.
You might get the feeling you’re eating something really naughty with these scones, but they are fairly 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 flour or white whole wheat flour (try King Arthur’s or Bob’s Red Mill), it makes a remarkable difference. It’s my favorite way to make baked treats a little healthier than usual.
Enjoy!
Whole Wheat Strawberry Scones
Ingredients
- 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
- 1/2 - 1 cup heavy cream depending on type of flour used
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- I egg white for egg wash
- turbinado sugar for topping
Instructions
- 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 mins for added flavor.
- Heat oven to 375 degrees F.
- 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.
- Empty into bowl, add strawberries and combine.
- Whisk cream with one egg until just blended; add vanilla extract. Starting with just 1/4 cup of the cream mixture, stir in the heavy cream (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
Your scones look delicious! What a great way to usher in spring. 🙂
Thanks Valerie!
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.
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!
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 .
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 🙂
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!!!
Oh great! Thanks for sharing!
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 🙁
Hi there. 1 teaspoon is just right. Thanks for letting me know the vanilla is missing in the ingredient list
Can you tell me what turbinado sugar is? Is powdered sugar?
Hi there, turbinado sugar is just a course sugar that resembles little crystals. It’s a nice touch, but optional. 🙂
These were very good, thank you!!
Yaaaay!
Can you substitute blackberries in this recipe without changing the rest of the recipe? Or blueberries?
Hi there – any berries will do! I use blackberries often and it comes out great.