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Strawberries & Cream Scone Recipe for Mother’s Day {Healthy}
These healthy strawberries and cream scones would be a wonderful treat to serve on Mother's Day, or for your next Sunday brunch.
Prep Time
25 mins
Cook Time
25 mins
Total Time
43 mins
Servings: 12 Servings
Calories: 135 kcal
Course:
Breakfast , Bread
Cuisine:
British
Ingredients
- 1 ⅓ cups old-fashioned oats for 1 cup oat flour
- 1 cup all-purpose flour
- 3 tablespoons granulated sugar
- 1 ½ teaspoon baking powder
- 1 teaspoon ground ginger
- ½ teaspoon salt
- 5 tablespoons cold unsalted butter cut into small pieces
- ½ cup + 2 teaspoon non-fat milk
- ½ teaspoon vanilla extract
- 1 egg white
- ½ cup roughly chopped strawberries
- ¾ teaspoon turbinado sugar such as Sugar in the Raw
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- To make the oat flour, place the oats in a food processor and process until finely ground, about 1 minute. Pour into a bowl and scoop 1 cup oat flour back into the processor. Reserve any remaining flour for another use.
- Add the all-purpose flour, sugar, baking powder, ground ginger and salt to the processor. Pulse briefly to combine.
- Add the chilled butter to the processor and pulse until the mixture is pale yellow and the consistency of a fine meal.
- In a medium bowl, whisk together ½ cup non-fat milk, vanilla extract and egg white. Pour the mixture into the processor and pulse quickly until just mixed.
- Turn the mixture out onto a generously floured surface. Sprinkle the strawberries over the dough. Lightly dust your hands with flour and gently knead to mix in the strawberries, and form the dough into a ball.
- Transfer the dough to the prepared baking sheet. With lightly floured hands, form the dough into an 8-inch circle.
- Cut the circle into 12 triangles, keeping the circle of dough intact.
- Using 2 teaspoons of non-fat milk, lightly brush the tops of the scones. Sprinkle the turbinado sugar over top.
- Bake for 16-20 minutes, or until the surface of the scones are golden brown. Cool on the tray or on a cooling rack. Cut the scones apart and serve.
- (Make ahead: The scones can be made ahead and frozen. Separate the raw scones from each other and place them on a baking sheet lined with waxed paper. Place in the freezer uncovered. When the scones are completely frozen, place them in plastic freezer bags. Take them out a few at a time and bake for 17-21 minutes at 375 degrees F.)
Cup of Yum
Notes
Nutrition Information
Serving
1Scone
Calories
135kcal
(7%)
Carbohydrates
19g
(6%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Cholesterol
13mg
(4%)
Sodium
107mg
(4%)
Potassium
122mg
(3%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
165IU
(3%)
Vitamin C
3.5mg
(4%)
Calcium
43mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 135
% Daily Value*
| Serving | 1Scone | |
| Calories | 135kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 13mg | 4% |
| Sodium | 107mg | 4% |
| Potassium | 122mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 165IU | 3% |
| Vitamin C | 3.5mg | 4% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.