Tis the season for fresh strawberries by the bushels-full. It’s been unseasonably rainy in the Pacific Northwest this spring and summer and my garden has been bursting with giant strawberries. I can’t keep up with how fast they are ripening. It’s a fantastic conundrum to have and I am definitely not complaining in the least bit. I think the best part of picking strawberries is hearing the snap of the berry as it releases from the stem into your hand followed by burst of sweetness as you bite into it. There’s nothing better than fresh from the garden flavors whether from strawberries or whatever you’re growing. As a gardener it’s the one thing you long for the entire winter.
This is my tried-and-true recipe for scones. I’ve been making them this way for what seems like eons. It’s the easiest recipe as everything goes in the food processor, then gets dumped out onto a floured board, gathered together and cut into wedges and they are off to the oven. It’s really that easy. I have modified this recipe more times than I can count and even though the sweet versions are my favorite, it makes an amazing savory scone too. Add a little bacon, corn meal & cheddar for the best chili dipper ever.
These fresh strawberry scones are lightened up by replacing the sugar with Truvia Baking Blend. Even though I am a paid ambassador for Truvia, I have been using the baking blend long before signing contracts to develop recipes for the brand. It’s the closest blend to white sugar I have found on the market and it converts easily by just cutting the amount in half. 1 cup of white sugar = 1/2 cup Truvia. It’s really simple, still tastes amazing and anyone eating will never know the difference. No funky chemical flavors, just real sugar taste. Give these scones a shot – if strawberries are all finished in your area, try swapping them for raspberries or blueberries. If you’d prefer the recipe using white sugar, just double the Truvia amount.
A moist fresh strawberry scone recipe made light with Truvia Baking Blend in place of sugar. Easy to make and adapt this recipe for the fruit of the season.
- 2 cups all purpose flour
- 2 tablespoons + 2 teaspoons Truvia Baking Blend
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cardamom
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter
- 1 cup sour cream
- 1 cup chopped strawberries (or other berries)
- Preheat oven to 425ºF. Line a large baking sheet with parchment paper, set aside.
- In the bowl of a food processor add the flour, Truvia, baking powder, baking soda, cardamom and salt. Pulse 2 times to blend. Add the butter and pulse 6-7 times until coarse meal. Add the sour cream and strawberries and pulse just until it starts to hold together. Pour out onto a floured board and gather together into a 1 inch thick round. Cut into 8 wedges and place on the prepared baking sheet. Bake 15-18 minutes. Remove and enjoy.
To Use Regular Sugar: double the amount of Truvia sugar