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whole wheat strawberry and cream scones

Whole Wheat Strawberry and Cream Scones

  • Author: adapted from King Arthur Flour
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 8 1x


Units Scale
  • 1/2 cup diced fresh strawberries
  • 1/3 cup granulated sugar
  • 2 Tbsp heavy cream
  • 1/2 tsp salt
  • 1 egg
  • 2 tsp vanilla extract
  • 2 cups whole wheat pastry flour
  • 1 Tbsp baking powder
  • 6 Tbsp cold butter, cut into pieces
  • 2/3 cup diced fresh strawberries
  • 1 cup powdered sugar, sifted
  • 1 Tbsp vanilla
  • 1 Tbsp heavy cream


  1. Preheat the oven to 375 F, and line a baking sheet with parchment paper.
  2. In a food processor (or blender) combine 1/2 cup strawberries, sugar, heavy cream, and salt. Blend until smooth, then add the egg and vanilla and pulse until incorporated.
  3. In a separate bowl, combine the flour and baking powder. With a pastry cutter, or clean hands, work the chilled butter into the flour until the pieces are no bigger than peas. Combine the wet and dry ingredients, mixing until barely incorporated, then gently add the remaining strawberries.
  4. Shape the dough (which will be quite sticky) into a 1" high disk on the parchment-lined baking sheet. Leaving the disk where it is, cut it into wedges. Bake for 25-30 minutes, until the edges are beginning to turn golden. Remove from the oven and let cool 5 minutes before again cutting along the wedge-lines.
  5. Combine the powdered sugar, vanilla, and cream to make the glaze. When the scones have cooled, drizzle with the glaze.