Strawberry Whole Wheat Scones

When we were in New Orleans several years back I became quite enamored with the lazily paced, extravagant Sunday brunches those Cajuns know how to do up just right. It felt quite freeing to eat oysters and crêpes while boozing it up with a Milk Punch before the clock strikes noon.

The Chef and I have carried over what we learned from New Orleans with our Sunday breakfasts. Champagne is almost always involved, and since the strawberries have been so lovely lately, I decided to try my hand at a strawberry scone.

I'm not quite sure why, but it seems like recipes for strawberries that are cooked aren't that common. In these scones, I found that they baked up very nicely--juicy and ruby-colored. Even though they are mainly made with whole wheat flour, the butter and buttermilk maintains a moist, delicate crumb.

For 16 scones:

• 1 1/2 cups King Arthur White Whole Wheat Flour
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 stick cold unsalted butter
• 1/3 cup rolled oats
• 1 1/2 cups diced strawberries (they should be cut into about 1/4-inch cubes)
• 1 large egg
• 1/2 cup buttermilk
• 1/4 cup agave nectar
• 1 teaspoon vanilla extract
• 1 tablespoon milk for brushing
• 1 tablespoon demerara sugar for sprinkling

Heat the oven to 375 degrees. Line a baking sheet with a Silpat.

In a large bowl, whisk together the flours, baking soda, baking powder, and salt. Cut the butter into 8 tablespoons and add to the bowl. With a pastry blender, work the butter into the flour mixture until it breaks down into pea-sized bits. Whisk in the oats and stir in the strawberries.

In a small bowl, whisk together the egg, buttermilk, agave nectar, and vanilla. Pour into the large bowl and with a spatula, incorporate the wet into the dry only until it comes together. On a lightly floured surface, turn the dough out and with floured hands, give it a few quick kneads. Divide the dough into two balls and place on the baking sheet.

Pat the balls into two disks, 1/2-inch thick and six inches in diameter. With a knife, mark each disk into 8 wedges. Brush the dough with the milk and sprinkle the demerara sugar evenly over the top.

Bake for 20-23 minutes, until the scones are puffed and golden. Serve warm, with crème fraîche of course.

Adapted from a recipe in the King Arthur Flour Whole Grain Baking Cookbook.