I love scones and I thought it would be a perfect thing to wake up to on Labor Day, especially since I made them the day before and didn’t have to get up early to make them!! I’m not an early riser on a regular day, let alone a holiday! 🙂 These were really delicious! Soft and tender and I loved the texture the chopped strawberry added. They had a nice hint of sweetness without being overly rich. I had to tweak this recipe a tad because when I first tried to cut them and put them on the baking sheet the dough was way too wet. But after I read the comments on the original recipe I decided to add more flour and that did the trick (this is reflected in recipe below). I also opted to dunk the scones entirely in a glaze instead of just drizzling on the top, like I did with these mini chocolate chip scones. This was amazing and gave it even more of a feeling of a frosted pop-tart!
Whole Grain Strawberry Pop-Tart Scones
Source: Eat,Live, Run
1 1/4 cup whole wheat pastry flour
1 1/4 cup all purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1/2 cup sugar
6 tbsp. cold unsalted butter, cut into cubes
1/2 cup cream (or fat free half & half)
1/4 cup milk
2 tsp. vanilla extract
1 cup chopped fresh strawberries
Glaze (Source: Culinary in the Country)
1 3/4 cups confectioners’ sugar
3 tablespoons water
1/2 teaspoon vanilla
Preheat oven to 425 degrees. In a small bowl add chopped strawberries, milk and vanilla. Stir to combine and set aside.
Line a baking sheet with parchment paper, set aside.
In a large mixing bowl, whisk together both flours, sugar, baking powder & salt. Using a pastry cutter or fork, cut the butter into the flour mixture until the mixture resembles course sand.
Pour the strawberry & milk mixture into the flour mixture. Add in cream (or half & half) and stir together until a wet dough forms.*
Turn dough out onto your prepared baking sheet and pat in to a large circle. Cut the dough into 8 triangles like you are cutting a pie. Separate the triangles so that they are an inch apart. Bake for approximately 17-20 minutes, until golden brown. Remove from oven and place on cooling rack to cool completely.
*Note: (The dough will be wet, but you want to be able to work with it. If you turn it out and you are not able to separate the dough into triangles, pour back into the bowl and add more of each flour 1 tbsp. at a time until you reach desired consistency).
For the Glaze:
In a medium sized bowl mix together confectioner’s sugar, water, and vanilla. Once scones are cooled, dip them into the glaze coating the top and bottom. Place back on the cooling rack to set, placing a towel or parchment paper underneath to catch drips. Once set, store in an airtight container.