Friday, March 30, 2012

So Fresh and So Clean Strawberry Scones

The now-in-season, my favorite of fruits sweetness that are strawberries
are a part of a well-rounded diet.
They fall into the five to thirteen servings of fruit per day the food pyramid prescribes.
Strawberries are also filling my life in great abundance these days.

I don't know that morning pastries are part of a well-rounded diet.
More importantly, I don't know that I care.
Loaded with fresh strawberries and free from refined sugars
these scones are guilt-free.
So fresh and so clean.
(Yep, going a little 1990's Outkast on you!)

A fruity tea would pair perfectly with one of these whole-wheat wonders.
Quite honestly,
I don't know what wouldn't make me happy next to a scone.

Fresh and Clean Strawberry Scones

2 cups whole wheat flour
3 Tablespoons agave (or honey)
1 Tablespoon powder
3/4 stick unsalted butter, cut into chunks
1 cup strawberries, sliced and diced
1/2 teaspoon salt
1 large egg
2/3 cup half and half

1. Preheat oven to 375F and line a baking sheet with parchment paper.
2. In a large bowl combine flour, baking powder, and salt.
3. Add butter by using your fingers (or a pastry cutter) to mix into flour mixture.
(This is done when the butter is the size of peas)
4. In a small bowl whisk egg, half and half, and agave. 
5. Create a well in the dry ingredients and stir until just doughy.
(Don't stir too much or it gets all mushy and doesn't do it's scone-y thing)
6. Cover surface lightly with flour and roll dough into a ball.
7. Tear into pieces and drop onto lined baking sheet.
(I broke it into eight pieces)
8. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
9. Let cool (if you can) and enjoy with a cup of joe! 

Yes, I admit it...
Scones are a full-blown obsession.
I just can't help myself anymore.
And when I remove the refined sugar and white flour
I somehow justify their "health benefits" in my little brain.

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