Fresh baked strawberry scones topped with strawberry preserves. Can a morning get better than that? Strawberries are in abundance this time of year, and I've had scones on my mind all week. Typically I use white flour when I make scones but today I did a mix of white and whole wheat. The points remain the same if you want to use only white flour. The trick to making scones is to use cold butter and cold buttermilk. Don't overwork the dough and you'll have perfect scones.
Low Fat Strawberry Scones
Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1 scone • Old Points: 4 pts • Points+: 5 pts
Calories: 201.1 • Fat: 6.5 g • Protein: 4.5 g • Carb: 32.2 g • Fiber: 2.7 g
- 1 cup fresh strawberries, cut into small pieces
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1/4 cup sugar plus 1 tsp for topping
- 1/4 tsp salt
- 2 tsp baking powder
- 1/4 (half stick) cup frozen butter
- 3/4 cups 1% light buttermilk (cold)
- 1 tsp vanilla
Preheat the oven to 400°.
Mix strawberries with 1 tbsp of sugar and set aside.
In a large bowl, mix all the dry ingredients.
Using the large holes of a cheese grater, grate the frozen butter into the flour. Mix well with flour.
In a medium bowl, mix the buttermilk, vanilla.
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. Fold in the strawberries.
Line a cookie sheet with a Silpat, or parchment paper. Drop 8 equal large spoonfuls onto the cookie sheet (to avoid tough scones, do not press or compact). Bake in the center rack 18 minutes. Remove and let them cool about 5 minutes before eating.