Post by: Holly – Hodgson Mill Blogger
You know summer isn’t far off when the strawberry patch opens for the season. My husband and I took our kids strawberry picking last weekend and came home with five flats of gorgeous, sweet, red strawberries. Our older girls are expert pickers (we’ve been taking them since they were babies) and filled their own flats in no time. My son and younger daughter paired up to fill another box and my husband and I got caught up in picking fever and filled a flat each. Even though five flats is an enormous amount, we had to stop ourselves from picking more! These berries were so abundant we could hardly stand to pass one by.
Part of what motivates my prolific berry pickers is the promise of sweet treats that come from the kitchen shortly after our harvest. A lot of our strawberries become homemade jam while the rest are eaten fresh or baked into pies, crisps, cobblers, and this new recipe, whole grain strawberry lemon scones.
Chopped strawberries pop out in little pieces all over the baked scones — pretty and delicious. I also use Greek lemon yogurt to bind the dough and top the scones with lemon sugar for a crunchy, sweet-tart taste.
Hodgson Mill Whole Wheat Pastry Flour really makes a difference in this recipe. The nutty flavor of the whole wheat is the perfect complement to the strawberries and lemon. It also gives these scones a rustic yet healthy appeal — perfect for those mornings you want a little something special, but not too fancy or overly indulgent.
It all begins with juicy strawberries. If you can pick you own — great! If not, store bought is fine. Chop the berries into small pieces until you have a heaping cup full of little red jewels. Gather up your Hodgson Mill Whole Wheat Pastry Flour and Hodgson Mill All Purpose Naturally White Flour, too. They take these scones from good to great.
Next, whisk the egg, yogurt, milk, and vanilla in a small bowl; set aside. Put the dry ingredients in a food processor and pulse once or twice to blend. Then add small chunks of cold butter and pulse until they are the size of small peas. Put this mixture in a large bowl once the butter is incorporated. If you don’t own a food processor, put the flours, sugar, baking powder, and salt in a large bowl and cut in the butter with a pastry blender, forks, or your fingers. Mix the diced strawberries into the dry ingredients by tossing them lightly together with a fork.
Add the wet ingredients to the dry ingredients and stir until just barely combined.
Dump the dough out onto a well-floured pastry mat or counter top and pat into a circle – about 8 inches across. Cut the dough into eight wedges and transfer them to a parchment paper-lined baking sheet. Set aside.
Put two tablespoons of sugar in a small bowl and zest one lemon directly into the bowl — that way the oils that spray while you’re zesting coat the sugar as well. Mix the zest and sugar together with a fork or your fingers until well-combined and fragrant.
Brush the scones with a little milk and sprinkle the lemon sugar on top. Pop them in the oven and bake at 425˚F for about 15 minutes or until lightly browned on top. Cool the scones for just a few minutes before serving.
These scones are best eaten the day they are made, so bake only what you will eat. You can freeze any extra wedges for another day — just don’t brush with milk or sprinkle with sugar. Once frozen, put wedges into a freezer bag to help keep them fresh.
There is no need to thaw the frozen scones when you are hungry for more. Just brush with milk, sprinkle with lemon sugar, and bake. You do need to add a few extra minutes in the oven. Scones will be hot and ready to eat in no time.
Whole grain strawberry lemon scones are a delicious way to showcase fresh strawberries and add whole grains to your breakfast. These scones were a special treat – one that I’m sure to repeat while strawberries are abundant. Enjoy!
Whole Grain Strawberry Lemon Scones
Whisk together yogurt, milk, egg, and vanilla in a small bowl; set aside. Put flours, sugar, baking powder, and salt in a food processor and pulse until mixed. Add small chunks of butter and pulse until the butter is the size of small peas. Put butter-flour mixture in a large bowl. If you don’t have a food processor, cut butter into mixture with a pastry blender, forks, or your fingers. Add the strawberries to the dry ingredients and toss together with a fork until the strawberries are coated.
Pour the wet ingredients into the dry and stir until just barely combined. Pour dough out onto a well-floured pastry mat or counter top and pat into a circle, about 8-inches wide. Cut the dough into eight wedges and place them on a lined baking sheet. Set aside.
Put two tablespoons of sugar in a small bowl and zest one lemon directly into the bowl – catching the lemon oil spray as you zest in the bowl. Mix sugar and zest together with a fork or fingers until well combined and fragrant.
Brush the tops of the scones with milk and sprinkle with the lemon sugar. Bake in a 425˚F oven for 15 minutes or until lightly browned. Cool for a few minutes and serve.
These scones are best eaten the day they are baked, so freeze any dough (prior to milk and sugar topping) you won’t be eating. Frozen scones can be baked without thawing, just brush with milk, sprinkle with lemon sugar, and add a few extra minutes of baking time.