Strawberry Shortcake Scones
Servings 12 mini scones
Ingredients
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1 cup rolled oats
- ½ cup coconut sugar
- 1 tbsp baking powder
- ½ tsp kosher salt
- 8 tbsp butter (1 stick), chilled (frozen works best)
- ½ cup whole milk or full-fat coconut milk (almond milk would probably work too)
- 1 tsp vanilla extract
- 1 large egg
- 1 cup chopped strawberries
- Whipped cream or whipped yogurt, see video
- Sliced strawberries
Estimated metric measurements:
- 149g whole wheat flour
- 142g all purpose flour
- 102g rolled oats
- 77g coconut sugar
- 12g baking powder
- ½ tsp kosher salt
- 113g butter (1 stick), chilled (frozen works best)
- 4.5 oz whole milk, cream, or full-fat coconut milk (almond milk would probably work too)
- 6g vanilla extract
- 1 large egg
- 166g chopped strawberries
- Note: ~ please eat these scones fresh, they are infinitely better and crunchy on the outside. Leftovers are great too, but you can’t beat fresh!
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
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, crumb texture.
- In a large bowl, mix together the whole wheat flour, AP flour, oats, coconut sugar, baking powder, and salt.
- In a medium bowl, whisk together the milk, vanilla, and egg until smooth.
- Add the chilled grated butter into the flour mix and use your hands to mix it in with the flour. If any large chunks remain, break them up with your fingers. You want little chunks of butter to remain!
- Pour the wet into the dry ingredients and use a rubber spatula to gently mix just until combined. The flour won’t completely mix in, so use your hands to do a final mix to try and incorporate any flour at the bottom. Add the strawberries and use your hands to mix them in. They don’t mix in super easily, so just do your best to evenly distribute them!
- Use floured hands to shape into one large or 2 small balls (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, press each ball into 5-inch discs. If making regular sized scones, flatten into one 8-inch disc (the dough will be a bit sticky, so sprinkle flour onto your hands to prevent sticking). Use a sharp knife to cut each round into 6 mini scones or 12 large scones.
- Transfer to the baking sheet (if it’s sticking to the counter, use a spatula 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.
Notes
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! However, you can easily substitute the whole milk with either coconut milk or almond milk (though I have not tested this). Use a vegan coconut whipped cream (or make your own) in place of regular whip.
- Substitute the strawberries with raspberries or blueberries.
Storage:
- Store leftovers in an airtight container in the fridge for up to 1 week or freeze for up to 2 months.
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!
- I actually also enjoyed these for a light dessert and they really hit the spot!