Whole Wheat Strawberry and Almond SconesMay 4, 2012
I’ve got another scone recipe for you all. I’m kind of obsessed with scones, maybe even more than cookies. (Okay, that’s probably a lie!).
These Whole Wheat Strawberry Almond Scones are the perfect breakfast treat. The almonds give off a really nice nutty taste. These scones are light and crumbly, bursting with strawberry flavor.
I don’t feel a bit bad eating one or two of these considering they’re sugar-free, full of oats and whole wheat flour, with a mix of almonds and flax seed meal and you’re pretty much ready to go. (Don’t mind all the butter– we’ll pretend it’s not there. Fat is good in moderation, right? And I suppose technically these aren’t sugar free because I sprinkled some raw sugar on top before baking but you could easily leave that part out and sprinkle more oats instead).
Whole Wheat Strawberry and Almond Scones
recipe slightly adapted from The Little Red House
- 1/4 cup maple syrup
- 6 T milk, plus more for brushing
- 1 tsp almond extract
- 2 & 1/4 cups whole wheat pastry flour
- 1/2 cup rolled oats
- 1/4 cup sliced almonds
- 1/4 cup ground flax seed (I used flax seed meal)
- 1 & 1/2 T baking powder
- 1/2 tsp salt
- 11 T unsalted butter, cold
- 1 cup strawberries, diced
- raw sugar, for sprinkling
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper, and set aside.
- In a small bowl, whisk your maple syrup, 6 T milk, and almond extract together. Set aside.
- In a large bowl, whisk together your flour, oats, almonds, flax seed, baking powder and salt. Grate in your cold butter with a hand grater or put everything in a food processor and pulse until you get coarse crumbs.
- Add your maple syrup mixture to the flour. Mix until you get a dough. If you need more milk, now is the time to add it. I added about an extra tablespoon of milk and that seemed to bring the dough together.
- Mix in your strawberries, being careful not to overmix.
- Put the dough on a floured surface and knead a time or two until you get the dough to come together. Put your dough onto your lined baking sheet and either make it into a circle and cut into even-sized pieces or do what I did and make your dough into a rectangle and cut into rectangles.
- Brush the tops of your scones with a little bit of milk and sprinkle with raw sugar or more oats.
- Bake 20-25 minutes or until baked all the way through.
— the Jilb