My best good friend, Anna, and I spent many Saturday afternoons baking chocolate chip scones, sipping tea (with sugar cubes of course), wearing lace gloves and long dresses from her moms closet, and talking about how splendid it was that we were sailing on the Titanic. I might add that you would be quite impressed by our British accents... (For obvious reasons, I will not disclose my age at the time of these tea parties!) It was a definitely common occurrence, and we had a blast (or should I say "a bloody good time")! I haven't made scones since those good 'ole days so I guess that's why I always get really excited to try a scone recipe. This recipe is even better than the chocolate chip scones of my childhood; not to mention a little healthier! The main event for this scone recipe is strawberry, instead of the delicious Ghirardelli chocolate chips that we used to use!
I found this recipe on Annie's Eats , and couldn't wait to try it (using whole wheat flour of course)! To see the original recipe follow the link below. The changes I made make it a lower calorie, lower fat, whole wheat scone without compromising taste! (Don't be fooled by the seemingly long direction list- I divided each part--they are super easy to make!)
1 tbsp. baking powder- aluminum free (just because we don't need added aluminum in our diet:)
½ tsp. salt
8 tbsp. cold unsalted butter, cut into small pieces
1 heaping cup diced fresh strawberries
In a small bowl whisk together the egg, yogurt, milk and citrus zest (I used lemon) until blended; set aside for now.
In another bowl, (ideally in the bowl of a food processor---I don't have one so I used a regular bowl) combine the dry ingredients: flour, truvia, baking powder, and salt. Mix. (Again, I used a for to blend because I have no food processor)
Add the butter to the dry ingredients bowl and with a food processor pulse several times to cut the butter into the flour, until the largest butter piece is about the size of a pea. Here, I used a fork to cut the butter into the flour. (See why a food processor would be more efficient?)
Transfer the mixture to a large bowl.
Add the strawberries to the flour mixture and toss to coat.
Add the wet ingredients to the dry ingredients, and fold together with a fork until a sticky dough forms.
Knead just a little to endure all ingredients are incorporated. (Here, I had to add about 1 tablespoon more of nonfat milk to coat all of the ingredients<---only do the same if it is necessary, as this should be a dry dough)
On a well- floured surface pat the dough into a disc shape that is about 8 inches in diameter. Sprinkle lightly with truvia. If you use Splenda, I wouldn't recommend sprinkling extra on top --that may make it too artificial tasting. (I didn't sprinkle any extra truvia on top and they were delish!)
Slice your newly formed dough disc into 8 wedges like you would a pizza.
Line a baking sheet with parchment paper. (Which I invested in after the flax cracker fiasco, and it was soooo worth it)
Bake the scones at 425 degrees for about 15 minutes until they are a little crusty. With white flour, you can take them out when they begin to brown on top...but with whole wheat flour it is hard to see when they brown because...well, it's already brown:)
Let cool a little, although I didn't---I dug right in!:)
I knew from experience that scones taste like a sweeter version of a biscuit so I was prepared to sweeten it up with extra strawberries and light whipped cream. The BF suggested strawberry preserves on top! mmmmm...now why didn't I think of that?!
I was actually surprised at how easy this recipe was, and how delicious the scones turned out! I was leery of my low fat, Truvia sweetened, whole wheat scones---especially since I was sharing with others. I get a little self conscious with being health conscious, but these babies will soon make their way into my morning again! (Yep, we already ate the whole batch that I made just yesterday---and by we, I mean I...:)
What about the nutrition facts? Oh yeah, and at only 235 calories for a huge scone, and 18% of your daily need for vitamin C, it's the perfect grab-n-go breakfast to start your day!