It took several tries but I finally got these little things the way I wanted them.
I love the texture the whole wheat flour gives them and the sweetness of the strawberries and cream.
and the sugar, can't forget the sugar, love that too!
1½ cups whole wheat flour, (freshly milled)
2 cups all purpose white flour (Gold Medal)
2/3 cup white sugar
4 teaspoons baking powder
½ baking soda
¾ cup cold butter, grated
2½ teaspoons vanilla
1 cup cream
1 cup fresh strawberries, diced
Combine the first 6 ingredients in a large mixing bowl. Grate in the cold butter.
With your hands, rub the dry mixture into the butter until evenly mixed and small crumbs are formed.
Add the egg,
with the help of little hands ☺
vanilla and cream and stir with a fork until mixture sticks together and all the flour is moistened.
Add diced strawberries and mix gently by hand.
Turn onto a wheat flour dusted work space. Press gently into a round shape about 1 inch thick, dusting the top with flour to prevent sticking to your hands too much.
Use a biscuit cutter or just cut into wedges. If cutting into wedges, divide dough into two rounds.
Place scones onto a parchment paper lined baking sheet.
Beat together one egg and a small amount of milk and brush over top of scones.
Sprinkle coarse sugar on top.
Bake 15-20 minutes @ 425°.
Serve with Clotted Cream.
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