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
Ingredients:
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
for icing:
1/2 cup powdered sugar
1 tsp milk
Directions:
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.
Time:
30 minutes
{ 135 comments… read them below or add one }
I’m loving your made-from-scratch versions of packaged treats recently. These look scrumptious!
Haven’t had a poptart in years and yes, one sounds really good right now! Strawberries just happen to be my favorite fruit. What a delicious recipe!
Or white chocolate chips! Strawberries, vanilla bean, and white chocolate chips?! Sounds like the perfect breakfast scone for a spring day!
YES! That sounds like an excellent idea.
Totally! Ok, now I’m drooling.
I’m going to make this now! Amazing recipe. These look awesome.
yay! Let me know how you like them
Yum! Those look just delightful. I do love strawberries but I feel like the possibilities are endless, s’mores pop tart scones? Nutella pop tart scones? I need to try these stat!
Those are gorgeous! They are perfect for the berry season coming up… Strawberry, blueberry, blackberry!
Wow, I haven’t had a poptart in a good 8 years. These seem like an acceptable alternative! What would I do without blogs like this to help me stay healthy? I’d probably be sitting here with poptart crumbs all over my chest.
Oh WOW! Because they’re whole grain, that means I can have like 10 right?
You can’t go wrong with something that tastes like a poptart!
Now I want a pop tart…. AND one of your delicious pop tart scones
Oh my .. these look AMAZINGLY DELICIOUS!!! and I just happen to have all of the ingredients in my cupboard…. uh oh…..
and you are so right about the chocolate chips. definitely adding those
I must admit, pop tarts are one of my junk food weaknesses. I love that they’re turning gourmet all of a sudden with real ingredients. A pop tart scone is a very unique twist on the idea!
Made from scratch versions are so much better.
I was never a strawberry pop tart fan though…
I’m picturing a brown sugar and cinnamon take on this…YUM!
I haven’t had a pop tar in forever, but I definitely remember enjoying toasted strawberry pop tarts as a kid. These scones look so pretty and delicious, and MUCH healthier than those packaged treats!!
Yum, yum, and yum! I love that you used WWPF. They look absolutely delicious! I made some Whole Wheat Lemon Blueberry Scones the other day that were delicious too! But, I am all for strawberry!
http://chocolateandcarrots.com/2011/01/whole-wheat-lemon-blueberry-scones
it’s official. you are my favorite person! these should be sold in grocery stores
GENIUS!! Love this.
SO making these this weekend. My son begs for pop tarts but with the addition on the chocolate chips I think I could just pass these off.
Delicious!
I made some scones last year(?) with strawberries and basil – SO good! Love the icing drizzle
strawberries and basil! How interesting!
I like to order this particular cocktail during the summer at a local restaurant that has “Hendrick’s Gin blended with fresh strawberries and homegrown basil and mint and shaken up with a splash of OJ and fresh lemon”. I die, it’s so good.
These kind of remind me of those frozen things that are filled with (fake!) fruit that you put in the toaster to heat, and then drizzle icing over. For the life of me, I can’t think of the name of them. I spent my high school years inhaling them though!
Hmmm, I’m wondering how this recipe would turn out if I used Earth Balance and soy milk? I think I’m gonna give it a shot this weekend!
Toaster strudles!!!! I remember those too … so good, but I haven’t had one in YEARS. I can still remember the commercials — a kid’s mom would give him a poptart for breakfast and he’d meet a friend who gave him a toaster strudle instead, and then he’d open his locker to a waterfall of old poptarts … Ah, the ’90s! Haha!
let me just say, when i saw the title of this post, I just about squeeled with excitement! i loved poptarts when i was little and i love scones even more so this is like the perfect combination. my mom loves cherry poptarts so i am thinking i will try and make these with cherries instead of strawberries…do you think that would work?
Beautiful photos! Definitely brightens up this rainy day in Boston
I LOVED Pop-Tarts growing up. No joke, it was the only thing I would eat for breakfast from ages 5-18. Okay, I also liked Entenmann’s donut holes.
oh man…I totally feel you on the donut holes. Those things were like crack!
Pretty pictures! Those look incredible.
No fair! I had cereal for breakfast!
Ok there is really so much amazing going on in these scones! Strawberries? Love. Pop tarts. Um LOVE. Scones? Yes please. These look fabulous.
You’ve outdone yourself here. I’ve had strawberry vanilla scones at Panera before and they rock. These look even better.
Amazing! I am admittedly a lover of Poptarts, but I think these look even better
Is whole wheat pastry flour the same as regular whole wheat flour?
no! you can find whole grain pastry flour in bulk bins at whole foods. do NOT use whole wheat flour..they will turn out like hard little stones!
Thank you! I will look for it!
must eat now! YUM
I think you read my mind! I have been craving strawberry pop tarts all week!
that looks amazing!
These scones are calling my name! I’m definitely making some asap!
They look delicious. I love strawberry!
I love that this recipe uses bigger chunks of strawberries instead of dicing it or making it into a paste or something like that. It makes for better bites!
want to eat this now,.
YUM YUM! Those look amazing! I best they taste way better than a pop tart too. I also fall victim to random cravings for pop tarts… evil little devils
Wow… these look amazing! I will definitely be trying these out this weekend. I used to love Strawberry Pop Tarts as a kid (also…. now). Next on the list? Concoct a scone clone that tastes like the S’mores Pop Tarts.
Oh my gosh. Yes. Please.
That would be AWESOME.
I don’t remember if I’ve ever had a “real” poptart, but I can’t imagine not eating these!
great recipe idea Jenna! And they’re so cute. They make me think of summer, which is something I need right now in cold Michigan
Hi Jenna-I’m loving your pop tart scones! I think I’m going to make them with blueberries for my kiddos. We need to go strawberry picking and then I’ll try them with freshly picked strawberries;)Hope you have a nice weekend!
Can you believe I’ve never been strawberry picking??! I’m dying to go!
Strawberry picking was one of my fave parts of summer when I was growing up in rural Ohio. We’d rinse them, lay them out on a cookie sheet, sprinkle with sugar, and freeze. AMAZING! I still think about it every June. You’ll love it.
I know what I’m baking for my mom for her birthday morning
Strawberry was always my favorite ! And I also love any food that has strawberries… Can’t wait for the season to start. Aren’t local strawberries the best …?
Wow, its like a regular scone and a Kellog’s pop-tart had a lovechild, and what an tasty looking lovechild it is. I had plans to make the shortbread cookies from yesterday’s post but I think a change in baking plans is in order…
So fancy! Love the icing detail.
Those would impress any houseguest!
Love these! I’ve always secretly love Pop Tarts because my parents refused to buy them for me as a kid!
That title is a mouthful! But, one that I certainly want a taste of right now
I will be surprising my boyfriend with these the next time he visits. He’s a sucker for kiddy treats and this will be perfect! I’m thinking the cinnamon toast crunch that mama P and Ashley have been making would make a perfect side dish:)
I am hosting a brunch in the near future and needed something like this to make! Thanks for adding!
Oh my gosh. Just stop. TOo much deliciousness!
By the way, I made your oatmeal scones and a co-worker said that they were, “Out of this world!” The addition of chocolate chips may have helped but I owe most of the compliments to you! Thank you!
yay! I’m so glad!
I consider poptarts my favorite white trash treat (we all have at least one). However, the bizarre ingredient list and the cost (have you looked at the price of a box lately?) have scared me right off. I can’t wait to try these!
I have not had a pop tart since high school! But now i really want one.
I love that these only have a half cup of sugar, sometimes I love a good scone that isn’t too sweet. Since our produce in AK is lackluster I may just do dried currants. mmmm! Thanks! This is quickly turning into a new fave. blog!!! You cheer me up so!
thanks for the great recipes you post! i’ve made quite a few of your recipes and they’re definitely keepers! and i’m making these scones tomorrow morning!!! thanks.
They look so pretty! I want one, but I am allergic to strawberries. “sniff”
Additional chocolate chips sound great, but I would eat it even without chocolate chip. Looks so yummy.
my husband loves pop tarts and i actually just bought him a box last weekend at the grocery store. (i know, i’m a good wife.) i wonder if he’d find this an acceptable substitute? hmmm i’ll have to see
Impressive! The one I had was decidedly NOT whole grain…hehe. Yours look beautiful and tasty.
Wow.. those look amazing! I’m drooling.
I grew up on poptarts! Strawberry was my fave flavor
Your scones look wonderful. And I am dying to see the hot pink rainboots!!
I can’t believe these only take less than 30 minutes! Impressive. Great pics too. They sell me wanting to make it
And chocolate-chips go in everything. Everything. Nothing is off limits – I’ve put them in cornbread and rolls and salads and…
Those look amazing!!! I don’t even like scones, but you may have tempted me to try them!
i think you could skip the chocolate on these, they look perfect just as they are.
try my pumpkin pie poptarts, recipe at the bottom of the post….
Fantastic tarts… love the idea of making it whole grain and adding fresh strawberries. I need to try so many awesome recipes of yours… !
Amazing photos and recipe! Will need to try this soon!
These look delish. I tried making legit pop-tarts over the summer…and epically failed. This scone version looks much more do-able!
Yummy, yum, yum. That’s all I’m sayin!
these look fantastic.
ps hows your purse
i hope its ok!
I used to love Strawberry pop tarts, but the cinnamon sugar ones were my favorite! These look so fresh!
Cinnamon brown sugar were always my favorite, too! I may or may not have a secret box of them stashed in my cabinet…
a-m-a-z-i-n-g! making asap. Love this and thank you! Love how you used whole-wheat!
I think I love you.
Um, yes, I’d like 3 please
PS – love the new header!
Yum! What will you come up with next?! Also love the new header!Happy weekend!
ah these look to die for, I dont have strawberries but im hoping blueberries work because I HAVE to have these now!
Those scones look so much more delicious than pop-tarts!
I am definitely going to make that recipe.
Could be breakfast tomorrow!
My husband got me a scone pan for Valentine’s Day. I so see this in my future!
This is such a fun breakfast! Perfect for the weekend.
Yum, scones. My favorite. These look amazing!
Seriously, this post is like the cutest thing on the internet.
Oh, jenna, that first photo!
How is it that my entire “Food” folder is filled with your recipes? Oh ya, because I want to eat everything you make…quite possible lick the computer screen
These look like heaven!
Those looks so good. I love that they are whole wheat.
and strawberry pop tarts were always my favourite flavour … not a big fan of the chocolate ones. mmmm i want one for brunch tomorrow with a nice piping hot tea <3
Your new header is so much better! LOVE.
Jenna! I made these last night and I don’t know what I did wrong! The batter was really wet and they completely flattened out. Still taste good though! Maybe I should’ve added more flour to dry the batter a bit
I made these this morning and, although absolutely delicious, instead of being fluffy like yours, they are completely flat. I followed your recipe exactly (including the whole wheat pastry flour). Any ideas about where I might have gone wrong?
oh no!!! That’s awful! I honestly don’t know what happened if you followed all the instructions. My only idea was that maybe you used 1 tsp baking powder instead of 1 TBL baking powder?
quick question.. I just made these and used google reader on my phone to read your recipe. I just realized, when I got back onto my computer, that the recipe on the reader says 1 cup ww pastry flour & 1 cup all purpose flour, while the recipe on the site says 2 cups ww pastry flour. why is that??
Because I just now updated the recipe to be half and half since a person was having issues with the scones not being “fluffy” enough. I guess google reader didn’t update but the recipe version on my site is correct!
Do let me know how they turn out for you–I’m sure they will be delicious!
welllllll.. they ARE delicious. but they are definitely not “scone-y.” I think below someone commented about them being a sticky, wet mess and mine sort of were too.. couldn’t cut them at all. I ended up baking them in a square-ish shape on the cookie sheet and then cut them into bars afterward. I did half pastry flour and half all purpose. they are fluffy and very tasty, so I think I’ll try again soon for a thicker, less runny batter. can’t pass up trying to perfect these as scones, since they taste so good!
Hey – have you tried vanilla bean paste? It’s my new favorite thing to bake with. I got mine at Sur la Table in Corte Madera. It’s awesome. ($10.95) http://www.surlatable.com/search/searchContainer.jsp?q=vanilla%20bean%20paste&s=true
I made these, and they taste great! They came out a bit soggy on the bottoms, though, even though they were golden brown on top and seemed otherwise cooked-through! Any idea why this might have happened? I was afraid to leave them in longer because my oven has a great tendency to burn things left in for even the tiniest bit too long.
Great recipe though!
Hey Jenna-I was just getting ready to make these when I too noticed that you call for ww pastry flour and all purpose…can I just use two cups ww pastry flour if that’s all I currently have? Also what thickness should the scones be? one inch? three quarters of an inch? Thanks!
Well, not quite sure what happened but my dough turned out to be a sloppy wet mess…there was no chance of cutting it or separating it whatsoever…so I am just baking it on the baking sheet as is and will cut it after the fact? problem is I have no idea how to compensate time-wise for baking it as a solid mass…
This is weird…indeed. You are the second person who has had this problem but five other people had the scones turn out perfectly! I’m not sure what to think since I tested the recipe exactly and that didn’t happen for me…
Mine were wet, but I could still cut them. If you truly cannot cut, I would bake as is for 20 minutes and then slice afterward..they really should not be that wet though.
I changed it because a couple people were having issues with using the pastry flour. You can still use all pastry flour (I did and they came out perfectly), but add extra flour if they seem to wet to you, as they did to two others.
Your dough circle should be about 1/2 inch think.
Yeah, I think too much pastry flour and milk…what I wound up with had the texture of corn bread! I see now that you’ve changed the liquids from 1 cup milk to 1/4 cup milk and 1/2 cup cream…that should fix it! I will be trying this again…
no idea what happened since they worked out (twice!) for me with the original recipe as well as about five others. I just tried the modified recipe though yesterday afternoon though, and they worked out great!
No worries, it is of course entirely possible that there was some user error involved…I will be trying again though with your updated recipe-I’ll let you know how they turn out! Oh, one other question for you…when you measure your flour, do you scoop it, or spoon it into your measuring cups?
I made these this afternoon with my 3 year old (for whom I will NOT buy pop tarts!) These are awesome…my mouth is watering just typing this!
I baked these today! The dough was too wet to handle, but I eventually just patted it into a circle on the baking sheet and put it in the oven, hoping for the best. I cut it afterwards and it was fine. They turned out delicious! Also, I used frozen strawberries so that may have contributed to the wet dough too.
Phew! I thought it was just me who had a problem! I can’t wait to try the new version!
I tried these this morning and they didn’t come out at all!
Bummer.
did you use the modified recipe?
Made this over the weekend, they are AMAZING! I don’t think I will ever eat a strawberry pop tart again (yeah right), but still, they were super easy and delicious! Thanks!
Can we talk about how I’m literally dying to make these? I haven’t had a poptart in at least 10 years, but I still dream of finding a gluten-free, refined sugar free toaster strudel – the love of my youth. I’m not too skilled at altering recipes and wish I could try these just the way they are. But I think I’ll definitely have to give it a whirl! They look too good to pass up!
I made these tonight using the new recipe. The mixture was still very wet so I added about 1/4c. more whole wheat pastry flour and 1/4c. more all purpose flour (to the the 2 cups already stated in the recipe), this seemed to help. I let them bake for about 15 minutes, then cut them, then put then back in for 5.
I made these 2 times today…I am in the “dough is too wet” camp.
First time I just did as AJ mentioned re: adding more flour, but still a big gloppy mess. Struggled to get it cut without breaking the whole thing apart as it was too hot and tender.
Second time, I reduced the cream by a 1/4 cup and it was a little better–sooo frustrating. I ended up baking them the second time in a tart pan with a removable base. After the first 20 minutes, pulled the base off, added parchment to my baking stone and slide it onto that for the last 10 minutes. Turned off heat and let it cool off a bit and then onto a cooling rack. I think I dirtied a record number of knives, off set spatulas, cake lifter and tools. Crossing my fingers it’ll be good at work tomorrow.
I just made these and they were really good! I left the milk out at first to make sure they weren’t going to be too wet, but they weren’t so I just added the milk in.
I wonder if the people that had trouble are using frozen strawberries or butter that’s not cold enough? Just a thought?
made these today—they came out PERFECTLY. i think i used the original recipe, but i had no problem at all. the dough was definitely really wet but i just floured my hands and knife and there was no issue. i think i may have sprinkled a bit more flour in and folded it in with my hands, but i can’t remember. either way they’re delish! i did thin out the icing a bit, but that’s all. thanks for the recipe, i love them!
These are in the oven right now! The dough…batter…whatever…was SOOO good!! Im afraid the final product is already much reduced! I thought it was funny because I ended up adding MORE liquid…after all those that needed less, I needed more…haha.
this looks divine, thanks Jenna
using up all those strawberries in my fridge today…
We’ve been doing a decent job steering clear of processed foods, but I’ve been missing the trashy joy of the Strawberry Pop Tart, and have been googling around for homemade alternatives. I admit to half-expecting to find some bean curd paste on a rice cake with a strawberry or two on top. But this. Oh, this. You’re on to something wonderful. Big bonus: it’s strawberry season, so we can go out and harvest our own, and get our dairy from the farm just down the road. Which is so fresh it should be illegal to call it a Poppish Tart. But I’m going to do it anyway. THANKS!
Tried them and loved them! Usually my hubby isn’t in to this type of baked good, but even he ate 2! Thanks for the awesome recipe!
I made these this morning and i am in the wow, the dough is soooo wet and hard to manage…had to fold in some extra flour and flour up the hands and knife to cut. and the glaze was off as well….but they were very yummy nonetheless…i did use vanilla extract instead of the bean, so, i don’t know…
I agree that the dough is very hard to handle. After reading all the comments, I was nervous to try this, but they look so good. I used fresh strawberries and drained them in a colander for a few hours to make sure they were dry. I bought vanilla beans, used very cold butter and heavy cream and the dough was still wet. It stuck to everything. I added extra flour several times and finally was able to manage it. They taste okay though.
Are pastry flour and cake flour the same thing? or at least can they be used somewhat interchangeably?
Made them today with blueberries and my husband liked that even more than with strawberries! Just squeezed some juice out before adding.
What is the oven temperature suppose to be?
425
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