STRAWBERRY AND BLUEBERRY SCONES
Scones have always been a favorite of mine. A sweet, savory treat to be enjoyed with fresh jam (my favorite) or traditional cream. These strawberry and blueberry scones remind me of old-school coffee houses (shoutout to Steep n Brew; Madison, Wisconsin), to be consumed with a strong cup of coffee, a close friend, meaningful conversation, and big smiles. I decreased the butter (though it is still there!), added whole wheat flour, increased the fruit, and added chocolate of course, for a nutritious and delicious mother’s day dessert. The strawberries and blueberries will provide you with fiber, folate, potassium, and vitamins C and K.
Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 2 Tablespoons granulated sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 8 Tablespoons unsalted butter softened
- 1/2 cup nonfat milk or milk of choice
- 1 egg
- 1 teaspoon lemon zest about the zest of one lemon
- 1 cup strawberries washed, cored and sliced into about 6 pieces each
- 3/4 cup fresh blueberries washed and stems removed
- 1/3 cup mini semi-sweet chocolate chips or dark chocolate chunks
- Optional: 1 teaspoon brown sugar and/or 1 teaspoon cinnamon
Instructions
- Preheat the oven to 375˚F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together both flours, granulated sugar, baking powder, and salt. Add the butter, and using your clean hands, combine the butter into the flour mixture until the mixture resembles coarse crumbles.
- In a small bowl, whisk together the milk, egg, and lemon zest. Add to the batter, and combine well (likely you will need to use your hands again).
- Add the strawberries, blueberries, and chocolate. Mix gently and combine into a ball, though some of the fruit will remain in the bowl (this is okay, as we will add the extra shortly).
- Place on the prepared baking sheet and pat into an 8-inch round. Add any extra bits of fruit from the mixing bowl (yes, kinda messy, so just do your best). Option to sprinkle with brown sugar for a little crunch, and cinnamon.
- Cut into 8 wedges and using a narrow spatula (and/or, those clean hands again) separate the wedges by about 1 inch, so they do not spread together when baking.
- Place the tray in preheated oven and bake for 25 minutes or until golden brown. Let cool and serve. Makes 8 scones, and 8 -16 servings if you are sharing😎.
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