Oh. My. Goodness.
Since this is our strawberry patch (yep it’s the entire length of our screened in porch), I need multiple strawberry recipes. So, I played around with several different scone recipes and came up with this winner!
2 cups white whole wheat flour
1 T. baking powder
1/2 t. salt (or less)
1/2 cup butter
1 egg, separated
3 T honey
1 t. vanilla
1/3 cup milk
1 t. lemon juice
1 cup chopped strawberries
Step one: Add the lemon juice to the milk and set aside. Preheat oven to 350.
Step two: Mix flour, baking powder and salt in a medium bowl. Cut in butter.
Step three: Mix together the egg yolk, honey, vanilla and milk. Add to the flour mixture and mix as best as you can with a fork.
Step four: Turn the strawberries into a strawberry puree – my “cheat” method is to put them in a ziploc bag and mush them up with my hands.
Step five: Another hands on bit – fold the strawberries into the batter and then form it into about an 8 inch round. Place on a piece of parchment paper on a cookie tray and bake for 15 – 20 minutes (until fork comes out clean, and the top is golden brown). I’ll score the scone into 8 pieces with a sharp knife before baking.
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