Recipe of the Week - Strawberry Scones

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Strawberry Scones made lighter, a wonderful breakfast and a delicious way to use up fresh summer strawberries!

INGREDIENTS

  • 1 cup fresh strawberries, cut into small pieces

  • 1 cup all purpose flour

  • 1 cup whole wheat flour

  • 1/4 cup sugar plus 1 tsp for topping

  • 1/4 tsp salt

  • 2 tsp baking powder

  • 1/4 cup (half stick) frozen butter

  • 3/4 cups 1% light buttermilk, cold

  • 1 tsp vanilla

INSTRUCTIONS

  • Preheat the oven to 400F.

  • Measure out ¼ cup of sugar and remove 1 tbsp. Mix strawberries with 1 tbsp of sugar and set aside.

  • In a large bowl, mix all the dry ingredients including the remaining sugar.

  • Using the large holes of a cheese grater, grate the frozen butter into the flour.

  • Mix well with flour.

  • In a medium bowl, mix the buttermilk, vanilla.

  • Using a fork, slowly stir in the wet ingredients to the dry ingredients, until all the mixture is moistened. Do not over work the dough.

  • Fold in the strawberries.

  • Line a cookie sheet with a silicone sheet or parchment paper.

  • Drop 8 equal large spoonfuls onto the cookie sheet (to avoid tough scones, do not press or compact). Sprinkle with one teaspoon of sugar. Bake in the center rack 18 minutes.

  • Remove and let them cool about 5 minutes before eating.

  • Optional: drizzle with glaze if desired by mixing powdered sugar and milk

Nutrition Information

  • Serving Size: 1 Scone

  • Calories: 201

  • Carbohydrates: 32g

  • Protein: 4.5g

  • Fat: 6.5g

  • Fiber: 2.5g