This post is sponsored in partnership with California Giant Berry Farms. As always, all opinions expressed are my own. Thank you for supporting the partners that help me bring you new recipes!
Mother of Scones here again! See this post for “Mother of Dragons” reference.
Baking scones is one of my favorite things. And if you’re thinking, “How the heck do you make scones?” I feel you. I was there. I was a scone lover and home baker who did not know how to make them for the longest time. Several year ago now my best baking Pal told me it wasn’t hard and I didn’t believe her until I tried it myself.
Four years later and baking scones at home is one of my favorite weekend activities.
Making scones is actually a pretty simple process, there are just a few steps one must take in order to yield the most delicious scones.
Before we get to these scones I am excited to announce my partnership with California Giant Berry Farms for the third year! I’ve loved getting to know the brand over the past few years and share more about CalGiant with you all. I believe it’s really important for us, as consumers, to connect the dots between the farmers and grocers that help bring all of us fresh produce.
Did you know California Giant Berry Farms has been growing berries for over 40 years!? Just like you and me, these farmers and employees are working hard every day, to not only provide for their families but our families too.
Check out this video to learn more about California Giant and their history as berry farmers!
Tips for selecting the best strawberries
When selecting strawberries at your local grocery store look for:
- fresh green caps
- natural sheen
- plump berries
- bright red coloring
Strawberries don’t ripen after harvest, so skip the berries that have the white at the tops next to the green caps, or if the entire berry is lighter in color.
And to kick off the first recipe of our partnership, I bring you one of my favorites…
Whole Grain Strawberry Scones with lemon glaze
Ingredients needed for these strawberry scones
- whole wheat white flour (see notes)
- granulated sugar (cane, coconut, etc.)
- baking powder & salt
- frozen butter, vegan butter or coconut oil (must be frozen)
- fresh strawberries
- non-dairy milk (or milk of choice)
- sprinkling sugar or optional lemon glaze
How to make strawberry scones
There are various methods you can use to begin making the scone batter.
Food Processor Method – The quickest method that requires the least amount of hands on time/labor would be using a food processor. You can cut in the frozen butter (or coconut oil) by pulsing the food processor and the S blade will cut the butter into tiny pieces into the dry ingredients.
Grating the butter – Another fairly easy way to cut in the super cold (frozen) butter is by grating it along a cheese grater. You want to use the large shred side. Then once you mix in the dry ingredients, go through with your hands and rub the flour and butter together try to make sure there aren’t any big chunks left.
Pastry or Dough Blender – For this method you’ll cut the butter into about 1” cubes, then you’ll work the dough blender into the bowl of dry ingredients until the butter is in small pieces.
Whichever method you choose, you just want to make sure you don’t have super large chunks of butter left. And you also want to make sure you’re using frozen butter.
If you’re using frozen coconut oil, you can use any of the methods, but the food processor is going to work best. While I have grated frozen coconut oil before, it is somewhat challenging and melts too quickly.
Once you’ve mixed the ingredients and shaped your dough into a circle, you’ll slice and separate the dough triangles prior to baking. I’ve found I actually prefer this method for baking the scones to get crisper edges.
BAKING SCONE TIPS
Frozen fat is a MUST and will keep the texture of the scones from turning into more muffin-like.
If your dough becomes too soft, or room temperature, place the dough into the fridge for 30 minutes prior to baking.
When adding the milk to the dough, only add just enough so that the batter is not too dry or overly wet. I used 3/4 cup and 1 tablespoon for this recipe, using whole wheat pastry flour. If you’re using whole wheat white flour, or half all-purpose with whole wheat, the liquid amount may be slightly different. So fold the strawberries in gently as you pour the milk and continue mixing without adding all of the milk, unless it’s needed. If your dough is super wet, you’ll need to add more flour.
Use a large sharp knife to slice the dough and wipe clean between each slice if needed.
You can also use a biscuit cutter to make round scones.
After visiting Great Britain I don’t understand why America chooses to make triangle scones, but apparently we do.
If you make this recipe, be sure to leave a comment and review here on the blog! I love seeing what you’ve made. Xx Ashley
More Strawberry Recipes to Love
P.S. – Here’s a coupon for your next purchase of California Giant strawberries!
- 2 cups whole wheat white flour or whole wheat pastry flour (see notes)
- 1/4 cup granulated sugar (cane, coconut, etc.)
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 6 TBSP frozen butter, vegan butter or coconut oil (must be frozen)
- 1 heaping cup chopped fresh strawberries
- 3/4 cup cold non-dairy milk, plus a little more if needed (I used oat)
- sprinkling sugar or optional lemon glaze
- 2/3 cup powdered sugar
- 1 TBSP lemon juice
- zest of lemon, optional
Preheat oven to 400ºF.
In a large bowl or bowl of food processor, mix together dry ingredients. Add frozen butter or coconut oil and pulse until there are just small pieces. See notes in post for other methods you can use. i.e. grating the butter or using a pastry blender.
Remove the S-blade and fold in about half of the strawberries. Slowly begin to add the milk and gently mix. Then add the remaining strawberries and just enough milk until the dough comes together. If the dough is overly wet, you won’t be able to slice them very well.
Using floured hands, transfer dough to parchment paper and shape into an 8” disc. Top with more strawberries if desired. Using a large sharp knife, slice into 8 triangles and transfer parchment paper to baking sheet. Carefully separate the scones so they’re about 2” apart.
Bake for 18-20 minutes, or until tops are golden. Allow scones to cool on baking sheet for 3 minutes before transferring to wire rack to cool completely.
Make the glaze if you want a little zing: combine powdered sugar with 2 tsp lemon juice – add a touch more lemon juice if you want a thinner glaze, just be patient when mixing the first 2 tsp. Drizzle glaze over cooled scones. ENJOY!
Flour: I used whole wheat pastry flour because it is what I had on hand. You can also use whole wheat white flour, or half all-purpose/half whole wheat. A 1:1 gluten-free baking flour should work here as well.
- Serving Size: 1 scone
- Calories: 271
- Sugar: 16
- Sodium: 351
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 1
- Protein: 5
- Cholesterol: 23