whole-wheat balsamic-roasted strawberry scones

Long time no see! (or type in this case I guess?)

My apologies for taking a bit of a hiatus. As my senior year has been coming to a close, I've finally gotten the opportunity to do a bit more baking. And since I am lucky enough to escape the wrath of finals this year, I thought I should support my lovely friends who weren't so lucky with theirs. 

Let's be real, what better support is there than scones? If I wrote the dictionary, I think scones would be defined as "a baked good, originally from the United Kingdom; a mixture between a muffin and cookie; a synonym for love."

I thought I'd give creating my very own recipe a go. I must say, while my lactose-intolerant stomach isn't too thrilled, my tastebuds are. So go ahead: bake a little.

whole-wheat balsamic-roasted strawberry scones (whole grain)

makes 10 scones


roasted strawberries:

1 lb organic strawberries

1 tbsp brown sugar

1 tbsp aged balsamic vinegar

1 tbsp balsamic vinegar


3 cups whole-wheat pastry flour

2 tsp baking powder

½ tsp salt

½ tsp baking soda

¼ cup brown sugar (not packed)

⅔ cup cold butter, cubed

2 eggs

⅔ cup buttermilk

buttermilk + coarse sugar to top (optional)

roast the strawberries:

Preheat oven to 375˚F. Prepare a baking sheet with parchment. Cut up strawberries into quarters, sixths, or eights (depending on strawberry size.) Place cut strawberries into a bowl and add the other 3 ingredients. Toss with hands until strawberries are evenly coated. Spread out strawberries onto prepared baking sheet.

When oven has reached temperature, bake for 20 minutes. If liquid is still not bubbling, increase temperature to  400˚F and bake for 5-10 more minutes. Be careful to ensure the strawberries don't begin to burn. Strawberries should look somewhat dried out, but NOT burned. Remove and let cool.

prepare scones:

Increase oven temperature to 400˚F. Prepare another baking sheet with parchment.

Combine all dry ingredients in a bowl and whisk to combine. Add butter squares and quickly knead them into the flour mixture, until mixture resembles coarse breadcrumbs. (Don't worry if there are larger chunks, honestly it almost makes them better.) 

Add in cooled strawberries, trying to leave most of the roasting juice. Gently mix with your hands to ensure all strawberries are coated in the flour mixture.

In a separate bowl, combine buttermilk, eggs, and any extra liquid left over from he strawberries. After they're fully combined, add to the strawberry and flour mixture. Mix with hands GENTLY (nobody wants a tough scone), until all ingredients are just combined. If dough seems very wet, add in about another ½ cup flour.

Beware: things are about to get messy. Flour prepared baking sheet thoroughly.  Reserve another bit of flour to use throughout the process. Place dough on parchment and cut into desired shapes; (I recommend squares, triangles or use biscuit cutters.) I recommend flouring the knife for each cut. Spread scones out evenly on pan. If desired, brush tops with buttermilk and sprinkle with coarse sugar.

Place in oven. Bake for 14-20 minutes.

Enjoy the balsamic-strawberry, whole-grain goodness.