Strawberry Scones

Note: To make this completely dairy free, use 1/2 cup vegetable shortening in place of the butter.

Heat oven to 375°F.

In a medium sized bowl toss strawberries with 1/4 cup whole wheat flour, set aside.

Combine the dry ingredients (remaining whole wheat flour through salt) and butter or shortening in a food processor. Pulse until coarse crumbs form and start to climb the sides of the processor bowl. Transfer mixture to large bowl, add the wet ingredients (eggs through orange juice) and the strawberries and stir until just combined.

Turn out onto a floured surface, knead with clean hands 8-10 times, adding a few pinches of flour if it gets too sticky. Shape into a 1 inch thick disc, and cut into wedges.

Gently transfer the wedges to a cooking sheet that you’ve lined with a Silpat or parchment paper, keeping a little bit of room between each wedge.

Combine the egg and water in a small bowl or cup. Brush the scones lightly with the egg wash then sprinkle with raw or sanding sugar.

Bake 14-16 minutes or until wedges have risen and are golden brown. Serve warm with lemon curd, strawberry compound butter or jam.

Adapted from Munchkin Munchies.