Strawberry Scones

Ingredients

• Strawberries

  raw

  1 cup, pureed or 232g

• Cake flour

  white, enriched

  1 cup unsifted, dipped or 137g

• Whole wheat flour

  whole-grain

  1 cup or 120g

• Granulated sugar

  white

  ¼ cup or 54g

• Salt

  table

  ¼ tsp or 2g

• Baking powder

  double-acting, sodium aluminum sulfate

  2 tsp or 9g

• Butter

  unsalted

  ¼ cup or 57g

• Buttermilk powder

  ¾ cup or 90g

• Vanilla

  Yo-Plus - Yoplait

  100g

Directions

1. Preheat the oven to 400F.
2. Measure out 1/4 cup of sugar and remove 1 tbsp. Mix strawberries with 1 tbsp of sugar and set aside.
3. In a large bowl, mix all the dry ingredients including the remaining sugar.
4. Using the large holes of a cheese grater, grate the frozen butter into the flour.
5. Mix well with flour.
6. In a medium bowl, mix the buttermilk, vanilla.
7. Using a fork, slowly stir in the wet ingredients to the dry ingredients, until all the mixture is moistened. Do not over work the dough.
8. Fold in the strawberries.
9. Line a cookie sheet with a silicone sheet or parchment paper.
10. Drop 8 equal large spoonfuls onto the cookie sheet (to avoid tough scones, do not press or compact). Sprinkle with one teaspoon of sugar. Bake in the center rack 18 minutes.
11. Remove and let them cool about 5 minutes before eating.
12. Optional: drizzle with glaze if desired by mixing powdered sugar and milk, see https://www.skinnytaste.com/delightful-apple-spiced-scones-with/ for recipe.
13. Recipe by: Gina (source: https://www.skinnytaste.com/low-fat-strawberry-scones/)