Strawberry Scones

Got this recipe from The Food Librarian, who found it at Confessions of a Tart (click this link for the recipe).
Sorry my pictures aren't as beautiful as theirs. I first made these with frozen strawberries that I had frozen for three of the best moms I know (mine and my co-workers, one of whom will be a brand new mother in a few weeks - she WILL be a fantastic mom without a doubt). Today I made them for a friend who's doing me a huge favor tomorrow. I should have made two batches because my mom LOVES these scones. I'll make more tomorrow for her. :D
Anyway, these are pretty easy (except for the kneading part...it gets kinda sticky and annoying) and SO good. Not too sweet. Make sure you use heavy whipping cream! Or at least half-and-half!

Whole Wheat Chocolate Chip Pecan Scones

Baked 12/17/09.

Buttery and not too sweet.







Original recipe here from Allrecipes.com (Change I made: I used chocolate chips & pecans)

• 2 cups whole-wheat flour
• 1 cup all purpose flour
• 3 tablespoons baking powder
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 1 teaspoon cinnamon
• 1/3 cup cold butter
• 1 cup chocolate chips + however many/much chopped pecans you want
• 1 1/2 cups milk
• milk for brushing
• extra sugar & cinnamon to sprinkle

(1) Preheat oven to 400 degrees F (200 degrees C) & lightly grease a baking sheet
(2) Sift together wheat and all-purpose flours, baking powder, salt, sugar & cinnamon into a large bowl
(3) Rub butter into dry ingredients until it resembles fine breadcrumbs
(4) Stir in pecans & chocolate chips. Mix in the milk, just until blended and form dough into a ball.
(5) Put dough onto a floured surface
(6) Roll out & cut into a circle about 1/2 inch thick (I used a cup)
(7) Place scones on a greased baking sheet & brush with milk
(8) Sprinkle with cinnamon & sugar mixture
(9) Bake in preheated oven until risen and golden brown (10 to 12 minutes).