Whole Grain Strawberry Lemon Scones

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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.

Ingredients

Directions

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.



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