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<\/p>\nStrawberry Scones made lighter, a wonderful breakfast and a delicious way to use up fresh strawberries!<\/p>\n
Can a morning get better than freshly baked strawberry scones topped with strawberry preserves? I love scones because they are easy to make, and not too sweet. They\u2019re perfect for breakfast or even as the base for a strawberry shortcake topped with fresh berries and whipped cream.\u00a0 I\u2019ve made so many variations from Chocolate Chip Buttermilk Scones to Apple Scones with Spiced Glaze and even Blueberry Scones.<\/p>\n
Strawberries are in abundance this time of year, and they always make me think of scones. These Strawberry Scones are a delicious way to use up fresh strawberries. For more of my favorite ways to bake with strawberries, try this Strawberry Rhubarb Baked Oatmeal, Strawberry Squares, and Roasted Strawberry Banana Bread.<\/p>\n
What is the secret to making good scones?<\/h2>\n There are a few tricks to making perfect scones.<\/p>\n
\nThe first is to keep the dough as cold as possible. I use frozen butter and cold buttermilk to make sure the dough doesn\u2019t get too warm.<\/li>\n Also, make sure not to overwork the dough when you\u2019re mixing it.<\/li>\n And lastly, when you place the scones on the baking sheet, do not press them down.<\/li>\n<\/ul>\nHow to Make Strawberry Scones from Scratch<\/h2>\n First, mix the strawberries with one tablespoon of sugar. Next, mix the flours, remaining sugar, salt, and baking powder, and then grate the frozen butter into the dry ingredients.<\/p>\n
Combine the buttermilk and vanilla and slowly stir into the flour. Fold in the strawberries and drop eight large spoonfuls of dough onto a baking sheet. Then, sprinkle with sugar and bake at 400 degrees for 18 minutes.<\/p>\n
How to Meal Prep<\/h2>\n These scones freeze well and would be perfect for a quick breakfast. Freeze leftovers in a zip-locked bag or reusable container and thaw overnight in the fridge. Reheat in the oven or microwave.<\/p>\n
Variations:<\/h2>\n\nSwap strawberries with blueberries, raspberries, or blackberries.<\/li>\n If strawberries aren\u2019t in season, use frozen.<\/li>\n If you want to use only white flour, the points remain the same.<\/li>\n<\/ul>\n
More Healthy Scone Recipes You\u2019ll Love:<\/h2>\n\n
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Strawberry Scones<\/h2>\n \n201<\/span> Cals<\/span><\/span>4.5<\/span> Protein<\/span><\/span>32<\/span> Carbs<\/span><\/span>6.5<\/span> Fats<\/span><\/span>\n<\/p>\n\n
Prep Time: <\/span>30<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>20<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>50<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nStrawberry Scones made lighter, a wonderful breakfast and a delicious way to use up fresh summer strawberries!<\/span><\/p>\n\n
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\n1<\/span> cup<\/span> fresh strawberries<\/span>, cut into small pieces<\/span><\/li>\n1<\/span> cup<\/span> all purpose flour<\/span><\/li>\n1<\/span> cup<\/span> whole wheat flour<\/span><\/li>\n1\/4<\/span> cup<\/span> sugar plus 1 tsp for topping<\/span><\/li>\n1\/4<\/span> tsp<\/span> salt<\/span><\/li>\n2<\/span> tsp<\/span> baking powder<\/span><\/li>\n1\/4<\/span> cup (half stick) frozen butter<\/span><\/li>\n3\/4<\/span> cups<\/span> 1% light buttermilk<\/span>, cold<\/span><\/li>\n1<\/span> tsp<\/span> vanilla<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
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\n\nPreheat the oven to 400F.<\/span><\/p>\n<\/li>\n\nMeasure out \u00bc cup of sugar and remove 1 tbsp. Mix strawberries with 1 tbsp of sugar and set aside.<\/span><\/p>\n<\/li>\n\nIn a large bowl, mix all the dry ingredients including the remaining sugar.<\/span><\/p>\n<\/li>\n\nUsing the large holes of a cheese grater, grate the frozen butter into the flour.<\/p>\n<\/li>\n
\nMix well with flour.<\/p>\n<\/li>\n
\nIn a medium bowl, mix the buttermilk, vanilla.<\/p>\n<\/li>\n
\nUsing a fork, slowly stir in the wet ingredients to the dry ingredients, until all the mixture is moistened. Do not over work the dough.<\/p>\n<\/li>\n
\nFold in the strawberries.<\/p>\n<\/li>\n
\nLine a cookie sheet with a silicone sheet or parchment paper.<\/span><\/p>\n<\/li>\n\nDrop 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.<\/span><\/p>\n<\/li>\n\nRemove and let them cool about 5 minutes before eating.<\/p>\n<\/li>\n
\nOptional: drizzle with glaze if desired by mixing powdered sugar and milk, see https:\/\/www.skinnytaste.com\/delightful-apple-spiced-scones-with\/ for recipe.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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