Strawberry Scones

Adapted from this recipe in Better Homes and Gardens

After getting a package of organic strawberries in my recent Backyard Produce delivery, I wanted to do something more exciting than just tossing them into my morning cereal. Luckily, I found an easy and delicious Double-Strawberry Scone recipe in a recent issue of Better Homes and Gardens. I traded white flour for whole wheat, eggs for applesauce, and cow's milk for the almond variety. The result? Between my roommate and I, the whole batch was gone before it could cool completely. Add it to your Easter brunch and I guarantee you won't have any leftovers. (But if you do, send 'em our way.) Makes 12 scones. 

• 2-1/2  cups whole wheat flour
• 2  Tbsp.  agave nectar or brown sugar
• 1  Tbsp.  baking powder
• 1/4  tsp.  salt
• 1/2  cup  (1 stick) non dairy, nonhydrogenated margerine, like Earth Balance
• 1  cup  chopped fresh strawberries*
• 2  Tbsp.  oregano
• 1/2 cup unsweetened applesauce
• 1/2  cup  almond milk
• 
  
• 1. Preheat oven to 400.
• 2. In a large bowl stir together the flour, the agave nectar, baking powder, and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Gently toss in strawberries and basil. 
• 3. In a separate bowl, stir together applesauce and almond milk. Add mixture to flour mixture all at once. Gently stir until just moistened.

4. Turn dough out onto a generously floured surface. Knead dough by folding and gently pressing it 5 to 7 times. Transfer to a lightly floured parchment-lined baking sheet. Pat or lightly roll dough into a 3/4-inch-thick circle. Cut circle into wedges and pull apart slightly.

5. If desired, brush scones with a bit of agave nectar. Bake about 16 minutes or until golden.