201.1 Cals 4.5 Protein 32.2 Carbs 6.5 Fats
YIELD:8 SERVINGS
COURSE:Breakfast, Brunch
CUISINE:American
INGREDIENTS
1 cup fresh strawberries, cut into small pieces
1 cup all purpose flour
1 cup whole wheat flour
1/4 cup sugar plus 1 tsp for topping
1/4 tsp salt
2 tsp baking powder
1/4 half stick cup frozen butter
3/4 cups 1% light buttermilk, cold
1 tsp vanilla
INSTRUCTIONS
Preheat the oven to 400°.
Mix strawberries with 1 tbsp of sugar and set aside.
In a large bowl, mix all the dry ingredients.
Using the large holes of a cheese grater, grate the frozen butter into the flour.
Mix well with flour.
In a medium bowl, mix the buttermilk, vanilla.
Using a fork, slowly stir in the wet ingredients to the dry ingredients, until all the mixture is moistened. Do not over work the dough.
Fold in the strawberries.
Line a cookie sheet with a Silpat, or parchment paper.
Drop 8 equal large spoonfuls onto the cookie sheet (to avoid tough scones, do not press or compact).
Bake in the center rack 18 minutes.
Remove and let them cool about 5 minutes before eating.
Serving: 1scone, Calories: 201.1kcal, Carbohydrates: 32.2g, Protein: 4.5g, Fat: 6.5g, Fiber: 2.7gBlue Smart Points:8Green Smart Points:8Purple Smart Points:8Points +:5