These tender, moist scones showcase the natural sweetness of our dried Strawberries in a classic morning pastry. Coming together quickly, these soft, crumbly creations are especially irresistible when served warm, right from the oven.
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients
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2 Cups All-Purpose Flour
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3/4 Cup Whole Wheat Flour
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5 Tablespoons Granulated Suagr
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1 Tablespoon Baking Powder
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1/2 Teaspoon Sea Salt
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1/2 Cup (1 Stick) Cold Butter, cut into small pieces
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1 1/4 Cups Buttermilk
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1/2 Cup Dried Strawberries, chopped
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1 Egg, beaten
Directions
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Preheat oven to 400°F.
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Mix together flour, sugar, baking powder and salt in medium bowl. Cut cold butter pieces into dry mixture with pastry blender or fork until crumbly in texture.
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Add buttermilk and mix until just moistened. Carefully fold in strawberries and pecans.
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Shape dough into flat circle, approximately 1 inch thick. Cut into 8 equal-size wedges. Place on baking sheet, leaving 2 inches of space between slices. Brush tops of scones with beaten egg for glossy finish if desired.
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Bake for 20 minutes, or until scones are light golden brown.