These scones are simply and absolutely delicious, all by themselves, no help required. The fresh strawberry pieces are tangy and bright against the buttery vanilla background – like strawberries and cream in a crumbly, warm package. Whole wheat, and healthier than traditional recipes, of course… but you knew that already.
But when you think about a scone… don’t you also immediately think tea and jam? I’m like the moose you gave a muffin… I instantly think about what else I need to make it even better.
Now I know scones are the quintessential tea-food. Aren’t they? But this time, I think I’ll go for a mug of hot coffee.
Ideally, I think I’d be a tea-person. The kind who drinks tea three times a day, a different variety for each tea-time; like, black tea first thing in the morning, green tea to get me through the afternoon, and blueberry tea right before bed.
For some reason, a having a tea routine somehow sounds more sophisticated than a coffee habit.
And I have been trying to sneak in more tea throughout my day for its various health benefits/warmth in cold places sans all the caffeine of coffee. Lately, I’ve been loving the afternoon pick-me-up of tasty Chai, and the probiotic-filled Kombucha is one of my new favorite incarnations of tea for midmorning.
But, even though I like tea – I’m drinking my second cup of herbal Sleepytime Vanilla, now, in fact – it remains that I do have a bit of a coffee habit.
It’s a morning habit, for the most part, but give me a nice Hawaiian Hazelnut or Cinnamon Vanilla flavored medium-roast blend and I’m set. Well, if you give me a mug of that, I’ll probably just ask you for a Strawberry Vanilla Bean scone to go with it.
And if you give me a buttery Strawberry Vanilla Bean scone, I’ll also have to find some raspberry jam.
Strawberry-Vanilla Bean Scones
2 ½ c. white whole wheat flour
½ c. almond flour
4 T. sugar, divided
1 T. baking powder
¾ tsp. salt
½ c. cold unsalted butter, chopped into small pieces
2 large eggs, beaten
1 vanilla bean
1 tsp. vanilla extract
½ c. unsweetened, plain or vanilla almond milk
3-4 large strawberries, diced
Preheat the oven to 350 degrees F. and line two baking sheets with parchment paper or spray with baking spray.
Whisk together the flours, 2 T. sugar, baking powder, and salt. Cut in the butter with a pastry blender or using a food processor until the mixture resembles coarse bread crumbs.
Use a knife to cut open the vanilla bean and scrape out all the seeds into the almond milk, and add the vanilla extract. Pour the almond milk and the beaten eggs into the flour mixture and mix until well combined. Mix in the strawberries.
On a clean, lightly floured surface, knead the dough 8-10 times, and roll into a long rectangle. Cut into fourths. Roll each chunk of dough into a circle, ½” thick, and sprinkle with a fourth of the remaining sugar (or as much as you want) and slice into sixths. Arrange the slices a couple inches apart across the baking sheets and bake 15 minutes or until lightly browned on top.
With strawberry or raspberry jam and a cup of medium roast black coffee, I think this is perfection.