Whole-Wheat Strawberry Oatmeal Scones

Ah. Fresh strawberry season is here!  Ever since I was a little girl, strawberries have been my favorite fruit and I always look forward to this time of year when they are perfectly sweet and freshly picked. Honestly, my favorite way to eat these delicious berries is all by themselves, but these scones aren’t too bad either ;). They are actually fantastic. Think strawberry shortcake but all in one delicious, crumbly, scone. These would be perfect for breakfast or a mid-afternoon treat! Healthy bonus: this recipe uses Greek yogurt instead of additional butter, making them lower in fat and a slightly healthier treat. Not that you really needed any more reasons to eat these…

 Confession: this was one of those baking masterpieces that I wasn’t sure was going to turn out. Then I checked on these golden brown beauties in the oven 15 minutes later and… I mean woah. They smelled and looked scrumptious. I tend to be a pretty random and haphazard baker which can lead to some kitchen disasters… but also to delicious surprises :).

Whole-Wheat Strawberry Oatmeal Scones
Makes 8 scones

Ingredients: 
1 1/2 cups whole-wheat flour
1 cup oat flour (if you don’t have oat flour, you can make your own by grinding oatmeal in a food processor until it is a fine, flour-like consistency)
1/2 cup brown sugar
1 tbsp baking powder
1/4 tsp salt
1/4 cup butter, cut into slices
1 cup strawberries, chopped
1 egg
1/2 cup nonfat, plain Greek yogurt (I used Fage)
1/4 cup unsweetened almond milk (you could also use skim milk)
1/2 tsp vanilla extract

Directions:
1. Preheat oven to 400 degrees.
2. In a large bowl, combine flour, oat flour, sugar, baking powder, salt, and strawberries.
3. Add the butter and use a fork (or your hands) to mix until the mixture is a crumbly consistency.
4. In a small bowl, mix the egg, yogurt, almond milk and vanilla.
5. Add the wet ingredients to the dry ingredients and mix until just combined into a dough.
6. Roll dough out into a circle, cut into 8 triangles, and bake for 20-22 minutes (or until they just start to turn golden brown!)

{Note: These scones are best served fresh out of the oven or refrigerated and then reheated in the microwave or toaster oven!}

I hope that everyone had a fabulous Easter! I enjoyed time at home in Charlotte with my family and then returned back to Charleston last night for Easter “brinner” and game night. New traditions. After a week off I am feeling very rested and ready for what the next few weeks have in store (bring on the road trips, wedding weekends, showers, and hopefully some beach time in there as well!)

Also…stay tuned tomorrow for a fun Tuesday surprise!! 

Hope your Monday is nothing short of wonderful 🙂

Love,
Emily

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