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For a hearty, healthy breakfast, try one of these scones, courtesy of the California Strawberries website! Filled with a plethora of goodies, such as flax seeds, dried cherries, rolled oats, and topped with fresh strawberries – who can resist?

Whole Grain and Cardamom Scones with Fresh Strawberries

Source: GarlicGirl.com

Ingredients

Scones
1 1/2 cups white whole wheat flour
1/2 cup rolled oats
1/4 cup finely chopped nuts (I used walnuts and almonds)
1/4 cup flax seeds
1/4 cup brown sugar
1/4 cup chopped, dried cherries
1/4 cup chopped, dried ginger, pineapple, papaya (or your favorites)
1 stick butter
1 cup buttermilk (shaken well)
1 teaspoon vanilla
pinch of ginger
4-5 green cardamom pods (crack, discard shell and crush the tiny seeds with mortar and pestle)
pinch of salt
1 tablespoon baking powder
3/4 teaspoon baking soda
a little sugar for dusting

Topping
1 lb fresh strawberries
1 tbsp sugar

Preparation

Scones
Add all dry ingredients, including flax seeds (except nuts and fruit) into a food processor and pulse about 15 times.
Cut butter into little pieces and add to the flour mixture in the processor.
Pulse about 20 times until the mixture looks a little like cornmeal and then transfer to a large bowl.
Work the mixture with fingers with a rubbing motion to make sure that all of the butter is mixed into the flour.
Add the fruit and nuts.
Mix the vanilla extract with the buttermilk and add to the bowl with the flour mixture.
Stir until incorporated and then turn out onto clean, floured surface.
Knead about 5 times until a nice doughy consistency, adding a little extra flour if necessary. It shouldn’t be wet or too dry.
Flatten out so that it’s about an inch thick.
With a floured, heart-shaped cooking cutter, cut several scones out. Press the scraps together and make a couple more.
If you want traditional, triangular scones, create a round flat surface and cut into pie-like pieces.
Now place on lightly buttered or parchment paper-lined baking sheet.
Brush the top of each scone with buttermilk and lightly sprinkle with sugar.
Bake at 425 for about 15 or 20 minutes until a little golden brown.
Remove and place scones on cooling rack.

Topping
Rinse strawberries, dry and remove stem.
Cut in small pieces.
Sprinkle with sugar, mix together and let sit for about 30 minutes.
Spoon strawberries over scone.

For more delicious recipes featuring strawberries, visit www.californiastrawberries.com.

*Image and recipe courtesy of California Strawberries.*