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Strawberry Scones with Lemon Glaze

Hands-on time 15 mins
Total time 35 mins

Serves 8 (serving size: 1 scone)

Crisp on the outside, moist inside, and fruity all throughout—these scones give you a tasty reason to rise and shine. Freeze-dried strawberries have a super-concentrated berry flavor; they work great here because, unlike fresh fruit, they don’t let off any moisture as they cook. They can be rather expensive at specialty markets, but I have discovered that Target now carries them at a much lower price; look for their Simply Balanced line with the dried fruit.


  • 7 ounces whole-wheat pastry flour (about 1 3/4 cups)
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 3/8 teaspoon salt
  • 5 tablespoons chilled butter, cut into small pieces
  • 1 ounce freeze-dried strawberries
  • 2/3 cup nonfat buttermilk
  • 3/4 teaspoon vanilla extract
  • 1/2 cup powdered sugar
  • 2 1/2 to 3 teaspoons fresh lemon juice

Nutrition Information

  • calories 235
  • fat 7.8 g
  • satfat 4.6 g
  • monofat 1.9 g
  • polyfat 0.3 g
  • protein 4 g
  • carbohydrate 38 g
  • fiber 4 g
  • sugars 16 g
  • Est. Added Sugars 14 g
  • cholesterol 19 mg
  • iron 1 mg
  • sodium 345 mg
  • calcium 140 mg

How to Make It

  1. Preheat oven to 400°F.
  2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, granulated sugar, baking powder, and salt in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives (or your fingers) until mixture resembles coarse meal. Add strawberries; toss to combine. Combine buttermilk and vanilla; drizzle over flour mixture. Toss with a fork until dough comes together; knead lightly in bowl to bring dough together.
  3. Turn dough out onto a lightly floured surface; pat dough out into a 7-inch circle. Cut dough into 8 equal wedges. Arrange dough wedges on a parchment-lined baking sheet. Bake at 400°F for 15 minutes or until lightly browned. Cool slightly.
  4. Combine powdered sugar and lemon juice, stirring until thick and smooth; drizzle over scones.

Cook's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.

Also appeared in: Oxmoor House, March, 2016, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice;