Whole Grain Strawberry Scones

 Email This Recipe       Print This Page

These scones are lightly sweetened and just bursting with yummy fresh strawberries. They are very filling and satisfying, due to the whole grain spelt flour. These scones would be great for a Sunday brunch, but bring extra because they will go fast. The scones benefit from and overnight soaking, which in-turn will benefit you and your family’s health. To read more about soaking grains, read this article or get a copy of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon (you can find this book in our store).

• 2 cups whole spelt flour
• 1/2 cup butter or coconut oil, slightly softened
• 1/3 cup rolled oats
• 1/2 cup buttermilk (or 1 Tbsp. lemon juice plus enough raw milk to equal 1/2 cup)
• 2 Tablespoons raw honey
• 1/16 teaspoon (pinch) of SweetLeaf® Stevia Extract Powder
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1 egg
• 2 teaspoons baking powder
• 1 cup fresh strawberries, diced and tightly packed
• 1 teaspoon maple sugar or rapadura, for dusting the tops before baking (optional)

In a large bowl, cut the butter/coconut oil into the spelt flour until it resembles coarse crumbs. Mix in the oats and buttermilk. Cover and let soak overnight.

The next day, or after about 12 hours of soaking, when you are ready to bake the scones, preheat oven to 400F. Line a large baking sheet with parchment paper.

To the bowl of soaking scone dough, add the honey, stevia powder, salt, vanilla, lemon zest, egg, and baking powder. Stir to combine, you may want to use your hands at some point to get all of the ingredients mixed in. Gently fold in the strawberries, by hand.

Turn the dough out onto the prepared baking sheet. Gently pat the dough into a 7-inch circle that is about 1-inch thick.  Sprinkle top of dough circle with the maple sugar or rapadura. Bake for 25 to 30 minutes, or until golden brown and set in the center.

Let the scones cool for 10 to 15 minutes. Using a pizza cutter, cut the dough into 8-pie shaped wedges. These scones are best served shortly after baking, while still slightly warm.

Makes 8 scones.

Related Posts

1. Whole Grain Mini Apple-Cinnamon Scones
2. Whole-Grain Oatmeal Raisin Muffins
3. Whole Grain Banana Bread
4. Strawberry Shortcake “Drop” Biscuits
5. Lemon Strawberry Tart

 Email This Recipe       Print This Page