Yesterday I posted about the way I used some strawberries we picked last summer at Lilley Farms in Suffolk. It is a U pick and the strawberries are luscious! We picked about 5 buckets and have some we need to finish up before it is picking time again this year! I made some Strawberry and Cream biscuits on Sunday. True to form I made two batches. The first batch I made just as the recipe indicated. Then I made a batch using 1/2 white flour and 1/2 white whole wheat flour. I also substituted light butter for regular butter, Truvia baking blend for sugar and 1% milk for the heavy cream. That took them from 5 WW points to 3 WW points. That equals a calorie savings of about 100 calories per biscuit!
Just to make sure they were as yummy as the original I gave a piece of each to The NewYorRican to taste. She said she couldn’t tell which was which!
Diabetic Strawberry scones 3 WW points
1 1/4 cups white all-purpose flour
1 1/4 cup white whole wheat flour
1 tablespoon aluminum-free baking powder
2 tbsp Truvia baking mix
1/2 teaspoon table salt
6 tablespoons cold, unsalted light butter
1 cup chopped very ripe strawberries
1 cup 1% milk
Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. (I used a Pampered Chef stone, so I did not line with parchment paper)
In the bottom of a large bowl, whisk flours, baking powder, Truvia and salt together. Add butter, either by cutting it in with two knives or a pastry blender (alternatively, you can freeze the butter and grate it in on the large holes of a box grater). Cut it into the flour mixture with a pastry blender, breaking it up until the mixture resembles a crumbly meal with tiny pea-sized bits of butter about. Gently stir in the strawberries, so that they are coated in dry ingredient, then stir in heavy cream. (I used a rubber spatula to lift and turn the ingredients over each other.) When you’ve mixed it in as best as you can with the spatula, go ahead and knead it once or twice in the bowl, to create one mass. Do not worry about getting the dough evenly mixed. It’s far more important that the dough is not overworked. (one major difference between this an the cream version is that this batch was much wetter. So I added another 1/4 cup of white whole wheat flour- noted in the ingredient list above)
Generously flour your counter. Working the dough as little as possible, transfer your dough to the counter. Generously flour the top of it and with your hands or a rolling pin, gently roll or press the dough out to a 3/4-inch thickness. Cut into 2 1/2-inch circles with a floured biscuit cutter or top edge of a drinking glass, pressing straight down and not twisting (this makes for nice layered edges) as you cut. Carefully transfer scones to prepared baking sheet, leaving a couple inches between each.
You can re-roll the scraps of dough, but don’t freak out over how wet the dough becomes as the strawberries have had more time to release their juice. They’ll still bake up beautifully.
Bake the scones for 12 to 15 minutes, until bronzed at the edges and the strawberry juices are trickling out of the biscuits in places. Cool in pan for a minute, then transfer to a cooling rack. Serve warm or at room temperature. Makes approximately 15 biscuits.
(I apparently rolled my dough too thin as my biscuits were not as tall as the Smitten Kitchens. I will make them thicker next time)
These were especially yummy heated up with a tbsp of sugar free jam on them!