2/3 cup whole wheat flour
1 1/3 cup white flour
2 T flax meal
1/2 t salt
1 T baking powder
4 heaping spoonfuls of sugar
grated zest from 1 lemon
mix all that together well. cut in:
7 T butter
in a measuring cup, beat together:
1 jumbo egg
milk enough to make 3/4 cup with the egg
beat the egg+milk into the dry ingredients until thoroughly mixed.
take a small handful of dough in one hand, and a small handful of:
chopped fresh strawberries
in the other — press the strawberries into the dough and form a kind of ball/pocket. Drop onto a buttered baking sheet. Repeat with rest of dough and strawberries (this recipe used I’d say about 1 cup of chopped strawberries, but whatever — you can also use frozen fruit, other berries, etc. — I was just trying to make use of the quart of berries I had that were too old to be much good for eating straight). Makes about 6-8 scones.
Bake at 425F for 15-16 minutes. Glaze (if desired) with:
1 T lemon juice mixed with
4 T powdered sugar