Is there anything more delightful than a warm, flaky scone bursting with the fresh taste of strawberries? These healthy low-fat strawberry scones are like a gentle hug on a rainy morning—comforting yet surprisingly light. I stumbled upon this recipe during a weekend brunch attempt gone awry, but it was a happy accident that turned into a new favorite; try them with a dollop of yogurt or a drizzle of honey for an extra touch of sweetness.
Steps
- Preheat your oven to 400°F. Prepare the strawberries by chopping them into small pieces and mixing with 1 tablespoon of sugar; set aside.
- In a large mixing bowl, combine all dry ingredients: both types of flour, the remaining sugar, salt, and baking powder.
- Grate the frozen butter using a cheese grater and mix it into the flour mixture until well combined.
- In a separate bowl, blend the cold buttermilk with vanilla extract. Gradually incorporate these wet ingredients into the dry ingredients using a fork, ensuring the dough is moist but not overly mixed.
- Gently fold the prepared strawberries into the dough, being careful not to overwork it.
- Line a baking sheet with parchment paper or a silicone mat. Drop eight spoonfuls of dough onto the sheet, sprinkling each with a little sugar, and bake for 18 minutes.
- Allow the scones to cool on the baking sheet for about 5 minutes before enjoying them. Optionally, drizzle with a glaze made of powdered sugar and milk for added sweetness.
Ingredients
- 1 cup fresh strawberries, diced
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/4 cup granulated sugar, plus 1 teaspoon for topping
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1/4 cup (1/2 stick) frozen butter
- 3/4 cup cold 1% light buttermilk
- 1 teaspoon vanilla extract
Nutritional Values
Calories: 1608 kcal | Carbohydrates: 256 g | Protein: 36 g | Fat: 52 g | Fiber: 20 g | Sugar: N/A | Sodium: N/A | Cholesterol: N/A
FAQ
- Can I use frozen strawberries instead of fresh ones?
- Yes, you can substitute fresh strawberries with frozen ones, especially if strawberries are out of season.
- What is the secret to making the perfect scones?
- The key is to use cold ingredients: keep your dough cold by using frozen butter and cold buttermilk. Also, avoid overmixing or pressing down the dough.
- How should I store leftover strawberry scones?
- You can store them in an airtight container at room temperature for up to 2 days. Alternatively, freeze them for up to 3 months by placing them in a zip-locked bag or reusable container.
- Can I make these scones with different types of berries?
- Absolutely, you can swap strawberries for blueberries, raspberries, or blackberries to add variety.
- Can I make these scones using only white flour?
- Yes, you can use only white flour if preferred, and it won’t change the recipe’s measurements or outcome.
Tips
- Keep Ingredients Cold: Use frozen butter and cold buttermilk to ensure the dough remains chilled, which helps achieve a tender texture in the scones.
- Grate the Butter: Grating frozen butter makes it easier to evenly incorporate it into the flour mixture, resulting in a consistent dough.
- Avoid Overmixing: Stir the wet and dry ingredients together just until moistened to prevent the dough from becoming tough.
- Handle the Dough Gently: When placing spoonfuls of dough onto the baking sheet, avoid pressing them down to maintain a light and fluffy texture.
Equipment
- Cheese grater (specifically with large holes, for grating frozen butter)
- Silicone baking mat (optional, but recommended for lining the baking sheet)
