Strawberries & Cream Scone Recipe For Mother’s Day {Healthy}
These delightful ginger strawberry scones combine a tender crumb with juicy bursts of fruit that are perfect for breakfast or a sweet snack. With a lightly spiced dough made from oat and all-purpose flour, these scones are a satisfying treat showcasing the beautiful flavor of fresh strawberries. Enjoy a warm scone with a cup of tea for a cozy, homemade treat that will surely brighten your day.
— Constant Cookbook
Ingredients
- 1 1/3 cups old-fashioned oats (for 1 cup oat flour)
- 1 cup all-purpose flour
- 3 tbsp granulated sugar
- 1 1/2 tsp baking powder
- 1 tsp ground ginger
- 1/2 tsp salt
- 5 tbsp cold unsalted butter, cut into small pieces
- 1/2 cup + 2 tsp non-fat milk
- 1/2 tsp vanilla extract
- 1 egg white
- 1/2 cup roughly chopped strawberries
- 3/4 tsp turbinado sugar (such as Sugar in the Raw)
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- To make the oat flour, place the oats in a food processor and process until finely ground, about 1 minute. Pour into a bowl and scoop 1 cup oat flour back into the processor. Reserve any remaining flour for another use.
- Add the all-purpose flour, sugar, baking powder, ground ginger and salt to the processor. Pulse briefly to combine.
- Add the chilled butter to the processor and pulse until the mixture is pale yellow and the consistency of a fine meal.
- In a medium bowl, whisk together ½ cup non-fat milk, vanilla extract and egg white. Pour the mixture into the processor and pulse quickly until just mixed.
- Turn the mixture out onto a generously floured surface. Sprinkle the strawberries over the dough. Lightly dust your hands with flour and gently knead to mix in the strawberries, and form the dough into a ball.
- Transfer the dough to the prepared baking sheet. With lightly floured hands, form the dough into an 8-inch circle.
- Cut the circle into 12 triangles, keeping the circle of dough intact.
- Using 2 teaspoons of non-fat milk, lightly brush the tops of the scones. Sprinkle the turbinado sugar over top.
- Bake for 16-20 minutes, or until the surface of the scones are golden brown. Cool on the tray or on a cooling rack. Cut the scones apart and serve.
- (Make ahead: The scones can be made ahead and frozen. Separate the raw scones from each other and place them on a baking sheet lined with waxed paper. Place in the freezer uncovered. When the scones are completely frozen, place them in plastic freezer bags. Take them out a few at a time and bake for 17-21 minutes at 375 degrees F.)
Cook Time
18M
Prep Time
PT25M
Yield
Serves 12
Nutrition
- Serving Size: 1 Scone
- Calories: 135 kcal
- Carbohydrate Content: 19 g
- Protein Content: 3 g
- Fat Content: 6 g
- Saturated Fat Content: 3 g
- Cholesterol Content: 13 mg
- Sodium Content: 107 mg
- Fiber Content: 1 g
- Sugar Content: 4 g
Comments
No comments found.