Strawberry-Vanilla Heart Scone

I’m not much of a coffee-shop fly. This may be because I don’t drink coffee. I was never part of the cool, “I-can-not-function-without-my-morning-latte” crowd.

First world problems, right?

But what I do find interesting about coffee shops is the baked goods section. I love the fanciful displays of bagels, and muffins, and fresh scones.

But I know, and you probably do, too, that the way these beautiful baked goods are prepared is anything but pretty. The ugly truth is they’re probably loaded with preservatives, refined sugars, and hydrogenated oils. Sigh.

I’m not the type to give up and wallow in self-pity. I’ll just find a better way.

I made up this scone recipe one Saturday morning, and I’m going to drop the modesty curtain for a minute and just say what I’m thinking: This scone is good!

For a bit of a drier scone, use oil instead of yogurt and reduce to 2/3 t. For a very, very moist one, opt for the vanilla yogurt.


1/2 cup whole wheat bread flour

1 T stevia

3/4 T canola oil or organic vanilla yogurt

1/2 t instant yeast

1/2 cup warm (but not burning hot) water

splash of pure vanilla extract

1 medium-sized strawberry, diced


Mix all dry ingredients, except toppings, and then blend in oil/yogurt and water. Knead for a few minutes, and then let rest for about 15 minutes.

Preheat oven to 425 degrees. Lightly grease a cookie sheet. Set aside.

Once dough has rested, pick it up again and easily knead a bit, adding in a few more t warm water if it has dried out too much.

Roll dough into ball and set aside.

Pick up the dough ball and use your thumbs to gently work in chopped strawberries. Mold into a heart shape, and once ready, place the scone on cookie sheet and bake for about 13-15 minutes or until golden brown.


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