Whole Grain Strawberry Shortcake Scones | Natalie Cooks

Name: Whole Grain Strawberry Shortcake Scones | Natalie Cooks
Total time: 35 min
Ingredients: 8 tbsp (113g) butter (1 stick), (chilled (frozen works best)); 1 cup (140g) whole wheat flour; 1 cup (136g) all purpose flour; 1 cup (105g) rolled oats; ½ cup (80g) coconut sugar; 1 tbsp (11g) baking powder; ½ tsp kosher salt; ½ cup (4 oz) whole milk or full-fat coconut milk ((almond milk would probably work too)); 1 tsp (6g) vanilla extract; 1 large egg; 1 cup (about 6 oz) chopped strawberries*; Whipped cream ((or whipped yogurt), for topping); Sliced strawberries, for topping; *You can add in an extra ½ cup of finely chopped rhubarb or frozen raspberries in with the strawberries for a little tartness.; Note: ~ scones are best eaten fresh. You can make the dough and form the scones ahead, but bake them only when you’re ready to eat them. They are infinitely better!

nataliecooks.com

Add these fruity, decadent scones to your next spring or summer brunch spread! I didn’t think I could beat my Maple Scones, but these are insanely delicious ...

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Ingredients

8 tbsp (113g) butter (1 stick), (chilled (frozen works best))
1 cup (140g) whole wheat flour
1 cup (136g) all purpose flour
1 cup (105g) rolled oats
½ cup (80g) coconut sugar
1 tbsp (11g) baking powder
½ tsp kosher salt
½ cup (4 oz) whole milk or full-fat coconut milk ((almond milk would probably work too))
1 tsp (6g) vanilla extract
1 large egg
1 cup (about 6 oz) chopped strawberries*
Whipped cream ((or whipped yogurt), for topping)
Sliced strawberries, for topping
*You can add in an extra ½ cup of finely chopped rhubarb or frozen raspberries in with the strawberries for a little tartness.
Note: ~ scones are best eaten fresh. You can make the dough and form the scones ahead, but bake them only when you’re ready to eat them. They are infinitely better!