Whole Grain Strawberry Scones

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 NuNaturals NuStevia™ White Stevia™ Powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 large 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.

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Disclaimer: The information in this post is meant for educational purposes only. It is not intended as a substitute for professional medical advice. None of the opinions are meant to diagnose or treat any disease or illness. You should always consult your healthcare provider.


Comments

  1. These sound and look great and I love scones, but I am gluten free. How can I adjust this recipe so I can enjoy too??

    • Lisa, thanks for stopping by. These scones are delicious. To be honest, I have not had a lot of experience with gluten-free. But I do know of some people that had problems with gluten, and if they properly soak their grains have no issue with gluten anymore. Here’s a quote from this article on soaking grains:

      …Such processes neutralize phytic acid and enzyme inhibitors. Vitamin content increases, particularly B vitamins. Tannins, complex sugars, gluten and other difficult-to-digest substances are partially broken down into simpler components that are more readily available for absorption. “

      If you don’t wish to try it, or have already tried and it doesn’t work for you, I understand. I do know of a wonderful gluten-free site ‘Simply Sugar & Gluten-Free’ by Amy Green, you might want to check out her scones. I’m sure you could adapt it to have strawberries. She has page on her gluten-free flour blends.

      Let me know how it all works out for you, and thanks again for commenting 🙂

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