Add these fruity, decadent scones to your next spring or summer brunch spread! I didn’t think I could beat my Maple Scones, but these are insanely delicious. They’re made with whole grains and lightly sweetened with coconut sugar and juicy strawberries for a fiber-full, nourishing treat. For a shortcake experience, top them with fresh whip and strawberries or simply eat them warm and slather them with butter! If you’ve never made scones, don’t be afraid. The recipe is super simple and they are very hard to mess up. Plus baking them will make your whole house smell like heaven!
Servings 8 scones (or 12 mini scones)
Prep Time 15 minutes 
Cook Time 20 minutes Ingredients
- 8 tbsp (113g) butter (1 stick), chilled (frozen works best)
- 1 cup (140g) whole wheat flour
- 1 cup (136g) all purpose flour
- 1 cup (105g) rolled oats
- ½ cup (80g) coconut sugar
- 1 tbsp (11g) baking powder
- ½ tsp kosher salt
- ½ cup (4 oz) whole milk or full-fat coconut milk (almond milk would probably work too)
- 1 tsp (6g) vanilla extract
- 1 large egg
- 1 cup (about 6 oz) chopped strawberries*
- Whipped cream (or whipped yogurt), for topping
- Sliced strawberries, for topping
- *You can add in an extra ½ cup of finely chopped rhubarb or frozen raspberries in with the strawberries for a little tartness.
- Note: ~ scones are best eaten fresh. You can make the dough and form the scones ahead, but bake them only when you’re ready to eat them. They are infinitely better!
Instructions
- Preheat oven to 400F. Line a baking sheet with parchment.
- Grate your cold butter on the large holes of a box grater into a small bowl. Place in the freezer to chill. We want the butter to be frozen so that it does not melt when mixed in with everything. The butter flakes are what give the scones their light, crumbly texture.
- In a large bowl, mix together the whole wheat flour, flour, oats, coconut sugar, baking powder, and salt.
- In a medium bowl, whisk together the milk, vanilla, egg, and zest (if using) until smooth.
- Add the chilled grated butter into the flour mixture and use your hands to mix it in with the flour. If any large chunks remain, break them up with your fingers.
- Pour the wet into the dry ingredients and use a rubber spatula to gently mix just until combined. Then, use your hands to do a final mix to try and incorporate any flour at the bottom. The batter will be a bit crumbly. Add the strawberries and use your hands to mix them in as best you can without overmixing.
- Use floured hands to shape/press the dough into one large or 2 small balls/discs (for large or mini scones). Incorporate any bits of dough at the bottom (if a few strawberries fall to the bottom, you can press them on top later).
- Transfer to a floured counter or cutting board. If making mini scones, use your hands to flatten the dough into a disc (two 5-inch discs or one 8-inch disc). You can sprinkle flour on your hands to prevent sticking. Use a knife or bench scraper to cut each round into 8 triangle scones or you can cut them into squares of any size.
- Transfer to the baking sheet (if it’s sticking to the counter, use a spatula or bench scraper to help release them) and bake for 20 minutes or until deeply golden brown on the top and bottom. Let cool for at least 20 minutes.
- Top with whipped cream and strawberries.
Items you can prep ahead (optional)
- Mix together the dry ingredients
- Grate 1 stick of cold butter and place in the freezer
- Chop 1 cup strawberries
- Make and form the scones. Store in the fridge and bake the next morning (or store in the freezer and bake at a later date). If baking from frozen, add a few minutes to the bake time.
Substitutions:
- I have not tested these for gluten-free, but I suggest substituting the all-purpose flour with an all-purpose gluten free flour blend and the whole wheat flour with either oat flour or buckwheat flour or just replace both the AP and whole wheat flour with GF all-purpose flour.
- These unfortunately cannot be made vegan due to the importance of butter, unless you can find a good vegan stick of butter.
- To otherwise make dairy-free, use coconut milk or almond milk. Use a vegan coconut whipped cream (or make your own) in place of regular whip.
- Substitute the strawberries with raspberries or blueberries (see note).
Storage:
- Store leftover baked scones in an airtight container in the fridge for up to 1 week or freeze for up to 2 months (though it’s better to freeze them before baking and bake fresh).
Leftovers + Repurposing:
- Warm up leftover scones in the toaster oven (or a 200F oven) or microwave until just barely warm. Top with whip and strawberries!
- Eat for breakfast with a nice big scoop of Greek yogurt.
- These are also delicious on their own or (even better) served with good butter for smearing
- These are also a yummy dessert topped with whipped cream/strawbs.
Servings 8 scones (or 12 mini scones) Prep Time 15 minutes Cook Time 20 minutes Ingredients
- 8 tbsp (113g) butter (1 stick), chilled (frozen works best)
- 1 cup (140g) whole wheat flour
- 1 cup (136g) all purpose flour
- 1 cup (105g) rolled oats
- ½ cup (80g) coconut sugar
- 1 tbsp (11g) baking powder
- ½ tsp kosher salt
- ½ cup (4 oz) whole milk or full-fat coconut milk (almond milk would probably work too)
- 1 tsp (6g) vanilla extract
- 1 large egg
- 1 cup (about 6 oz) chopped strawberries*
- Whipped cream (or whipped yogurt), for topping
- Sliced strawberries, for topping
- *You can add in an extra ½ cup of finely chopped rhubarb or frozen raspberries in with the strawberries for a little tartness.
- Note: ~ scones are best eaten fresh. You can make the dough and form the scones ahead, but bake them only when you’re ready to eat them. They are infinitely better!
Instructions
- Preheat oven to 400F. Line a baking sheet with parchment.
- Grate your cold butter on the large holes of a box grater into a small bowl. Place in the freezer to chill. We want the butter to be frozen so that it does not melt when mixed in with everything. The butter flakes are what give the scones their light, crumbly texture.
- In a large bowl, mix together the whole wheat flour, flour, oats, coconut sugar, baking powder, and salt.
- In a medium bowl, whisk together the milk, vanilla, egg, and zest (if using) until smooth.
- Add the chilled grated butter into the flour mixture and use your hands to mix it in with the flour. If any large chunks remain, break them up with your fingers.
- Pour the wet into the dry ingredients and use a rubber spatula to gently mix just until combined. Then, use your hands to do a final mix to try and incorporate any flour at the bottom. The batter will be a bit crumbly. Add the strawberries and use your hands to mix them in as best you can without overmixing.
- Use floured hands to shape/press the dough into one large or 2 small balls/discs (for large or mini scones). Incorporate any bits of dough at the bottom (if a few strawberries fall to the bottom, you can press them on top later).
- Transfer to a floured counter or cutting board. If making mini scones, use your hands to flatten the dough into a disc (two 5-inch discs or one 8-inch disc). You can sprinkle flour on your hands to prevent sticking. Use a knife or bench scraper to cut each round into 8 triangle scones or you can cut them into squares of any size.
- Transfer to the baking sheet (if it’s sticking to the counter, use a spatula or bench scraper to help release them) and bake for 20 minutes or until deeply golden brown on the top and bottom. Let cool for at least 20 minutes.
- Top with whipped cream and strawberries.
Items you can prep ahead (optional)
- Mix together the dry ingredients
- Grate 1 stick of cold butter and place in the freezer
- Chop 1 cup strawberries
- Make and form the scones. Store in the fridge and bake the next morning (or store in the freezer and bake at a later date). If baking from frozen, add a few minutes to the bake time.
Substitutions:
- I have not tested these for gluten-free, but I suggest substituting the all-purpose flour with an all-purpose gluten free flour blend and the whole wheat flour with either oat flour or buckwheat flour or just replace both the AP and whole wheat flour with GF all-purpose flour.
- These unfortunately cannot be made vegan due to the importance of butter, unless you can find a good vegan stick of butter.
- To otherwise make dairy-free, use coconut milk or almond milk. Use a vegan coconut whipped cream (or make your own) in place of regular whip.
- Substitute the strawberries with raspberries or blueberries (see note).
Storage:
- Store leftover baked scones in an airtight container in the fridge for up to 1 week or freeze for up to 2 months (though it’s better to freeze them before baking and bake fresh).
Leftovers + Repurposing:
- Warm up leftover scones in the toaster oven (or a 200F oven) or microwave until just barely warm. Top with whip and strawberries!
- Eat for breakfast with a nice big scoop of Greek yogurt.
- These are also delicious on their own or (even better) served with good butter for smearing
- These are also a yummy dessert topped with whipped cream/strawbs.
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