Whole Grain Strawberry Lemon Scones

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Dietary: Kosher, Peanut-Free, Soy-Free, Tree-Nut Free, Vegetarian, Whole Grain

The rustic, nutty flavor of the whole wheat pastry flour is the perfect complement to bright strawberries and lemon flavor.

Prep: 5 min
Total Time: 25 min
Yield: 8 scones



  • Preheat oven to 425ºF. Line a baking sheet with parchment paper.
  • In a small bowl, whisk together yogurt, milk, egg, and vanilla; 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 pea-sized. Put butter-flour mixture in a large bowl. (To mix by hand, simply cut butter into mixture with a pastry blender, or fingers.) Add strawberries to the dry ingredients and toss together until strawberries are coated.
  • Pour the wet ingredients into the dry and stir until just 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 prepared baking sheet. Set aside.
  • To make lemon sugar, combine 2 Tbsp. sugar and lemon zest in a small bowl with a fork until well combined and fragrant. Brush the tops of the scones with milk and sprinkle with lemon sugar. Bake in a 425˚F oven for 15 minutes or until lightly browned. Cool slightly, then serve.
  • You may wrap and freeze shaped scones before topping to bake later. Do not thaw; just brush frozen scones with milk, top, and bake as directed, with a few extra minutes if needed.