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Strawberry Poppy Seed Scones

Strawberry Poppy Seed Scones~ Sumptuous Spoonfuls #wholewheat #scones #recipe

The other day I woke up and my (monster-size) son was there, in the kitchen, hungry. (When ISN’T he hungry?) “There’s NOTHING to eat, Mom!” he exclaimed.

Of course there are lots of things to eat in my house … I don’t think there will ever be any shortage of food around here, but he had eaten all his favorites and couldn’t think of anything we had that he wanted.

Strawberry Poppy Seed Scones~ Sumptuous Spoonfuls #wholewheat #scones #recipe

“FINE … can you make me some scones?” … I had just woken up and was going for a cup of tea, but I said I would. Scones are easy, and they are great for taking the edge off teenage hunger. He ate half the batch for breakfast with a quart of milk. I had one with my tea, my daughter had two. The rest went to work with me the next day.

Whole Wheat Strawberry Poppy Seed Scones

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: About 12 scones

Whole Wheat Strawberry Poppy Seed Scones


  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1/3 cup granulated sugar
  • 2 teaspoons poppy seeds
  • 6 tablespoons chilled butter, cut into little pieces
  • 1 1/2 - 2 cups chopped strawberries (it's ok to use frozen berries, but thaw them only just enough so you can chop them, but they're not too soft and juicy to add to the batter)
  • 1 egg
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 tablespoons coarse sugar


  1. Preheat oven to 400 degrees. Spray a baking sheet with cooking spray.
  2. In a bowl combine flour, baking powder, baking soda and salt. Stir in the sugar and poppy seeds.
  3. Add the little pieces of butter and work it into the flour mixture with a pastry cutter or your fingers until the butter chunks are all broken down and the mixture resembles a coarse meal. (I use my fingers–it’s messy, but fun!) Add the strawberries to the flour mixture and toss lightly to coat.
  4. In a separate bowl, whisk the egg, then stir in the buttermilk, and vanilla and stir to mix all together.
  5. Stir the egg mixture into the flour mixture and mix until just blended (dough will be soft and wet).
  6. Dust the dough with a bit more flour and, either on a floured surface or directly in the bowl, knead lightly 3-4 times. Either on a floured surface or directly on the baking sheet, pat or roll dough into a circle about 1/2 inch thick. Cut the dough into wedges. If desired, separate the wedges so they each bake separately (or you can bake them all together and cut later). Sprinkle scones with the coarse sugar. Bake scones for 12-14 minutes or until golden brown. Remove from oven and let cool a bit.


RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.


Strawberry Poppy Seed Scones~ Sumptuous Spoonfuls #wholewheat #scones #recipe

This recipe was shared at Thursday Favorite Things Bloghop, Real Food FridayKitchen Dreaming Friday Social, Treasure Box Tuesday and Lovely Ladies Linky.

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4 Responses

  1. Beautiful as always! Stopping by from the Kitchen Dreaming Link Party! So glad I did!

    March 8, 2014 at 12:45 am

  2. Thank you for coming to our link party @ http://www.KicthenDreaming.com I hope to see you again next week!

    March 8, 2014 at 2:36 am

  3. pass the milk I’ll take one please. Thank you for sharing your sweet blog at the Thursday Favorite Things blog hop ♥

    March 9, 2014 at 10:05 pm

    • Ann

      Thank you Katherine!

      March 10, 2014 at 7:53 am