This week I’m honored to have Jodi Reinman, who is well-known for her popular “Garlic Girl” blog, share a delicious, yet healthy recipe you’ll want to add to your spring celebrations! In addition to her Garlic Girl blog, Jodi works as Public Relations and Social Media Manager for the California Strawberry Commission. Her approach to healthy eating and incorporating fruits and veggies into her menus fits perfectly into the Fruits & Veggies–More Matters mission.
I grew up around a lot of food-loving Italians who put the “P” in passion when it comes to cooking. My brothers and I all have countless memories of my mom and her four sisters packed into a small kitchen, cooking, chopping, cleaning–and banging around pots that looked almost bigger than they were.
The dishes that resulted from our regular Sunday dinners were not only the best I’ve ever had, they were delicious symbols of love and nourishment for our family. It’s because of those wonderfully warm memories that I began to cook and bake for my own children on a regular basis.
As my kids have grown older, I find myself cooking less on a regular basis now that they lead busy lives and have figured out how to find food outside of mom’s kitchen. Because I miss cooking for them, I look forward to baking and preparing some of their favorite dishes for family occasions or weekend get-togethers.
One of my favorite weekend treats to bake is scones because they are such and easy way to fill your home with warm buttery aromas without a lot of fuss. Scones are also one of those patries that always seem to get such a positive reaction from guests after popping them out of the oven–especially when they are packed with fruit!
The more I bake the more I realize how important it is to add nutritious ingredients. I absolutely love to bake treats that have a little wholesomeness added. These scones are a perfect example of how a healthy treat can sometimes be just as delicious as some that are on the not-so-healthy side. By simply using less sugar (or a natural sugar substitute like Agave syrup) and using whole wheat flour, homemade baked treats can be so much healthier!
Although this recipe calls for adding red berries, other ingredients can be used instead. For example, I’ve swapped out fresh fruit for cinammon, nuts and raisins. I’ve also used this scone recipe with frozen blueberries, but my current favorite is the combination of sweet California strawberries and raspberries because they come out looking and tasting fabulous.
As I continue to cook and bake for my family, I’m very much aware that I’m making more than just a meal–I’m creating warm memories for my kids that they will hopefully share and pass along to their kids.
Red Berry Whole Wheat Scones
2 cups whole wheat flour
1 cup strawberries, cut in small pieces
1 stick (8 tablespoons butter), chilled and cubed
5 tablespoons sugar, split
1 cup heavy cream
1 teaspoon vanilla extract
2 teaspoons baking powder
1/2 teaspoon baking soda
1 egg white for egg wash
Heat oven to 375 degrees.
Chop fresh strawberries and toss with 1 tablespoon of the sugar. Cover and refrigerate for at least 30 minutes.
In food processor, add flour, baking powder and soda, 3 tablespoons sugar. Pulse a few times to combine. Add butter to the mixture and pulse about 25 times, or until butter pieces are well-blended and very small.
Empty into bowl, add strawberries; combine.
Whisk cream with one egg until just blended; add vanilla extract. Starting with just 1/4 cup of the cream mixture, stir in gently until completely combined and dough holds together. Batter should be thick and slightly tacky. If the texture is crumbly, add a little more cream until dough holds shape.
Turn out onto floured surface, knead a couple times and shape into an 8-inch circle. It should be about 2 inches thick.
Slice into 8 pieces (like a pie) and brush top with egg wash. Dust with Turbinado sugar.
Bake for about 25 minutes or until tops are golden brown.
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