Whole Wheat Strawberry Scones

Summer means fresh fruit, specifically fresh strawberries. After making several fresh strawberry desserts including strawberry tart and strawberry shorkcake my the remaining strawberries were not quite as good as they were initially. So I figured I would bake them into some scones and wanted to have fun adapting a classic scone recipe to add whole wheat and cut down on some of the fat and sugar while still keeping the classic scone taste. In they end they were perfect! I drizzled them with a bit of white chocolate (so much for decreasing the sugar) and had one with a bit of almond butter too!

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Ingredients:

  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 3 Tbs. sugar
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. nutmeg
  • 2 Tbs. butter
  • 2 Tbs. applesauce
  • 1 egg
  • 3-5 Tbs. Milk (I used 2% anything from skim to heavy cream will work)
  • 1/2 cup strawberries (or any fruit)
  • beaten egg for coating the top and sugar

Directions:

  • Preheat oven to 400 F
  • Combine flours, sugar, baking powder, salt, and nutmeg.
  • Cut in butter and applesauce until mixture resembles fine crumbs
  • Stir in egg
  • Gradually add milk 1 Tbs. at a time until dough is just moist enough to leave side of bowl -should still be somewhat crumbly
  • Add in strawberries
  • Put dough on floured surface and roll into a circle about 1/2″ thick
  • Cut into 8 (or 12) pieces
  • Brush top with egg and sprinkle with a bit of sugar
  • Bake for about 14-19 minutes or until golden brown on top
  • Immediately remove from cookie sheet
  • Drizzle top with melted white chocolate or serve with butter, peanut butter, nutella (my favorite), lemon curd, really anything
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