Strawberry Scones
An easy scones recipe that's perfect when strawberries are in season
These biscuit-like scones have all the flavors of spring: fresh strawberries and lemon balm.
These scones have a light and fluffy texture, more like biscuits, than true scones. They are as delightful for breakfast with a fresh cup of coffee or a strawberry smoothie, as they are for an afternoon snack with a nice cup of hot tea.
This recipe for scones really requires fresh strawberries, because frozen ones will make the biscuits too watery. If you have access to lemon balm as the recipe calls for, then by all means, use it. It's easy to find lemon balm at farmer's markets. If not, use the zest of one lemon.
This biscuit recipe was adapted from the Gardeners Community Cookbook (Workman Publishing, 1999). Whereas the original recipe calls for 1-1/4 sticks of butter, this version uses ground flaxseed meal in place of part of the butter to lighten the calorie and saturated fat load. Flaxseed meal is primarily made up of heart-healthy omega 3 fatty acids, not saturated fat, like butter.
Strawberry Scones, Biscuit-Style
- 1-2/3 cups unbleached all-purpose flour
- 1 cup white whole wheat flour
- 3 Tbsp. granulated sugar
- 5 tsp. baking powder
- 8 Tbsp. butter, cut into small pieces
- 6 Tbsp. ground yellow flaxseed meal
- 3/4 cup hulled and sliced fresh strawberries
- 2 Tbsp. chopped fresh lemon balm leaves (or zest of one lemon)
- 1/2 cup egg substitute (such as Egg Beaters)
- 1 cup non-fat buttermilk
Preheat oven to 400 degrees F. Line a cookie sheet with a silpat mat or parchment paper. Stir together flours, sugar, and baking powder in a large mixing bowl. Using a pastry blender or two forks, cut in the butter until mixture resembles coarse crumbs. Gently add the strawberries and chopped lemon balm leaves.
In a medium bowl, whisk together the egg substitute and buttermilk. Add to the flour mixture and blend until dry ingredients are just moistened. Do not overmix -- overmixing will cause the dough to be tough. Turn dough out onto a floured cutting board or work surface and knead several times. Divide dough in half. Form an oven with each half. Cut lengthwise down the ovals, then divide each oval into eight pieces.
Place scones on the prepared cookie sheet. Bake 12 to 14 minutes or until just lightly browned on top. Serve warm with strawberry butter.
Makes 16 scones.
Per scone: 162 calories, 7 g fat (4 g saturated fat), 16 mg cholesterol, 20 g carbohydrate, 2 g fiber, 4 g protein, 4% vitamin A, 9% vitamin C, 12% calcium, 8% iron
For related recipes, see also:
- Chocolate Chip Scones
- Mango Chocolate Chip Scones
- Pumpkin Scones
- Sweet Potato Scones
- Strawberry Dessert Sauce
- Strawberries with Balsamic Vinegar
- Strawberry Bread with Cream
- Strawberry Chocolate Oatmeal Cookies
