Whole Grain Strawberry Scones
Serves: makes 10-12 scones
  • 3 cups whole wheat pastry flour or whole spelt flour (GF version on reverse)
  • 1 Tablespoon aluminum-free baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 ½ sticks (12 Tablespoons) cold unsalted butter
  • 1 cup diced fresh strawberries
  • 1 cup buttermilk, plus more as needed and for brushing tops
  • ⅓ cup grade A maple syrup
  • 1 teaspoon pure vanilla extract
  • optional add-ins: ½ cup fresh blueberries or ½ cup dark chocolate chunks
  1. Preheat the oven to 450 degrees.  In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.  Grate the butter into the bowl with a hand grater.  Use the paper wrapping to hold the butter.  Or cut the butter into pieces and working with a few pieces at a time, scoop some flour and butter mixture into your hands.  Squeeze butter with your fingertips pressing your thumbs across your fingers to flatten the butter into petal shapes.  Repeat until all butter is flattened and coated with flour mixture.
  2. Add strawberries (plus blueberries and/or chocolate if using) to flour/butter mixture and combine.
  3. In a separate mixing bowl, whisk together buttermilk, maple syrup, and vanilla.  Slowly add buttermilk mixture to flour/butter mixture, whisking constantly to combine, just until mixture begins to form clumps.  Add more buttermilk if necessary, 1 tablespoon at a time, until no dry flour remains in the bowl.
  4. Transfer mixture to a parchment-lined baking sheet.  Lightly dust your hands with flour and gather mixture into a ball, squeezing to form a dough (it may still crumble slightly).
  5. Flatten dough to a 1” thickness and fold in half.  Flatten and fold once more.  Gently shape into a 1” thick, 7” diameter round.  Cut into 10-12 wedges (or you can do a rectanglar and cut into squares), then separate them ½” apart.
  6. Brush tops with buttermilk.  Bake scones until puffed, golden brown on top, and hollow-sounding when tapped on bottoms, 15-18 minutes.  Let cool slightly on a wire cooling rack.
Recipe by Pamela Salzman at https://pamelasalzman.com/whole-grain-strawberry-scones-recipe-gluten-free-version/