I got the idea to make these yesterday, after a particularly drool-worthy tweet from Beth that said she had just eaten a scone that tasted just like a strawberry pop tart.
I wanted a strawberry pop tart! Wah Wah Wah
But, alas, there were none to be found.
So what did I do? I pulled on my hot pink rain boots and got into action.
These scones are light and fluffy with a sweet white frosting drizzle, much like strawberry pop tarts.
However unlike pop tarts, these scones actually contain natural ingredients that you can pronounce (butter and vanilla bean, anyone?). When I was done baking, I brought the plate over to Adam’s house where he wolfed one down alongside a plate of lasagna.
Looks like someone’s feeling a little better.
Next time I make these I’ll most likely add some chocolate chips just because. I mean, they’re perfectly wonderful without, but what isn’t made better by the addition of chocolate chips?
Because these only take half an hour to make, start to finish, they’d be the perfect thing to pop into the oven early on Saturday or Sunday morning for a weekend breakfast treat. They freeze well, too! Just defrost in the oven and then once cool drizzle the frosting over the tops.
Whole Grain Strawberry Pop Tart Scones
(new recipe modified on 2/26 after a couple people told me the dough was too wet to handle)
makes 8 scones
1 cup whole wheat pastry flour
1 cup all purpose flour
1 T baking powder
1/2 tsp salt
1/2 cup sugar
6 T cold butter, sliced into small pieces
1/2 cup cream
1/4 cup milk
1 vanilla bean, scraped (or two teaspoons vanilla extract)
1 cup chopped fresh strawberries
1/2 cup powdered sugar
1 tsp milk
Preheat oven to 425.
Mix together the vanilla bean seeds, strawberries and milk in a small bowl. Set aside.
In a large bowl, combine the flour, sugar, baking powder and salt. Cut in the butter and work mixture together with your fingertips until it reaches the consistency of sand.
Add the strawberries, milk and cream to the dry ingredients and mix together until a shaggy, wet dough forms.
Pat dough into a large circle on a lined baking sheet and cut into eight pieces (like cutting a pie). Separate the pieces about an inch apart and bake for 16 minutes or until golden.
Let scones cool completely while you combine the powdered sugar and milk to make the icing.
Drizzle icing over scones and serve.