These tender, moist scones showcase the natural sweetness of our dried Strawberries in a classic morning pastry. Coming together quickly, these soft, crumbly creations are especially irresistible when served warm, right from the oven.

Prep time: 5 min

Cook time: 35 min

Total time: 40 min

Strawberry Scones
Copyright Recipe © 2015 Woodland Foods


  • 2 Cups All-Purpose Flour

  • 3/4 Cup Whole Wheat Flour

  • 5 Tablespoons Granulated Suagr

  • 1 Tablespoon Baking Powder

  • 1/2 Teaspoon Sea Salt

  • 1/2 Cup (1 Stick) Cold Butter, cut into small pieces

  • 1 1/4 Cups Buttermilk

  • 1/2 Cup Dried Strawberries, chopped

  • 1 Egg, beaten


  1. Preheat oven to 400°F.

  2. Mix together flour, sugar, baking powder and salt in medium bowl. Cut cold butter pieces into dry mixture with pastry blender or fork until crumbly in texture.

  3. Add buttermilk and mix until just moistened. Carefully fold in strawberries and pecans.

  4. Shape dough into flat circle, approximately 1 inch thick. Cut into 8 equal-size wedges. Place on baking sheet, leaving 2 inches of space between slices. Brush tops of scones with beaten egg for glossy finish if desired.

  5. Bake for 20 minutes, or until scones are light golden brown.