What do you do with 4 pounds of super ripe strawberries? Bake, of course! I managed to plow through about 2 pounds yesterday.. I have to figure out what to do with the rest of them today before we go on a mini-trip tomorrow to Ontario! I’m determined to actually remember my camera this time, so hopefully I’ll have a nice little recap post about that (think lots of wine). But anyway, back to strawberries.. I have yet to make it to the farmer’s market this year, so no local berries as of yet for me, but I plan to go this weekend. Way excited! I have many plans for strawberries this year, so I’m just getting started.
To start out with strawberries, I made scones. To give them a more complexity of flavors, I used a combination of sprouted whole wheat and rye flours, as well as coconut oil instead of butter. Greek yogurt to add a bit of tang and stevia drops (or honey) for sweetness. I opted not to add too much sweetener so that I could slather them with butter and honey. Yum yum yum.
These are perfect with tea, of course. My current favorite is the TARDIS blend from Adagio – it’s an Earl Grey with berry and vanilla notes. I’m in love with their fandom blends – I’ve been meaning to write a whole post dedicated to them, so keep an eye out for that eventually. The berry in this tea (blackberry, although it smells/tastes like blueberry) goes fantastically with these scones. If you’re partial to coffee, it also pairs quite well.
One thing I love about scones is that you can easily keep them in the freezer and just grab them as you want them, so you don’t have to worry about them going bad before you eat them all. This is just what I did, and now we have a nice stock for at least a few weeks (with the other recipes I made, as well). These are super quick to make, and they don’t need too much preparation. The coconut oil does need to be cold, but I just popped it in the freezer for about 10 minutes after measuring it. Perfect!
What are your favorite toppings for scones? Butter, honey, jam? All of the above? 😉
- 1 cup whole wheat flour*
- 1 cup rye flour*
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup coconut oil, cold & cut into pieces
- 1 1/2 cups strawberries, hulled & chopped
- 3/4 cup plain or vanilla greek yogurt
- 1 tsp vanilla
- 1/4 tsp liquid stevia (or 1/4 cup honey)
Preheat oven to 425ºF.
In a large bowl, stir together the flours, baking soda, baking powder, and salt.
In a small bowl, stir the greek yogurt, stevia drops (or honey), and vanilla. Set aside.
Add the cold coconut oil to the flour mixture, and cut into the flour until pebbly (use your hands, a pastry cutter, or fork). Stir in the strawberries, and then fold in the yogurt mixture (be careful not to over mix), until a dough forms.
Turn the dough out onto a lightly floured surface, and pat into a rectangle about 1 inch thick. Cut 3" wide strips through the dough and then cut each of these strips into squares (about 3"). Cut the squares in half diagonally to make triangles.**
Place onto a parchment lined baking sheet. Bake at 425ºF for 10-12 minutes, until lightly browned. Allow to cool on the pan for about 10 minutes before removing to a wire rack to cool.
Store in an airtight container for up to 3 days. You can freeze these, tightly wrapped, for up to 3 months.
*You can use your favorite flours here - I like using sprouted whole wheat, but feel free to use white whole wheat, whole wheat, or all purpose. **To eliminate the need of rolling and cutting, you can get a mini scone pan - using a small cookie scoop, scoop 2 scoops into each well, and press to edges. Use the same baking time.
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