Oatman Farms Strawberry Scones

Fresh-milled Red Fife and Sonora whole grain scones with freeze-dried strawberries and Alexandre Family Farm sour cream—tender, flaky, and grain-forward.

Makes 8 scones

Ingredients

• 260g ROC® Red Fife and Sonora Blend whole grain flour, freshly milled and chilled
• 13g baking powder
• 44g sugar
• 3g salt
• 85g cold unsalted butter, cut into cubes
• 15g freeze-dried strawberries (approx. 1 cup by volume)
• 150g Alexandre Family Farm A2 Organic Probiotic sour cream
• 45g whole milk
• 4g vanilla extract

Method

1. Chill your flour. If freshly milled, spread flour on a sheet pan and refrigerate for 15–20 minutes before mixing. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Mix dry ingredients. Whisk together flour, baking powder, sugar, and salt in a large bowl.
3. Cut in butter. Add cold cubed butter to the dry ingredients. Work quickly with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Keep everything cold.
4. Add strawberries. Gently fold in freeze-dried strawberries, tossing to coat in the flour mixture.
5. Mix wet ingredients. In a small bowl, whisk together sour cream, whole milk, and vanilla until smooth.
6. Bring dough together. Pour the wet ingredients over the flour mixture and fold gently with a rubber spatula until just combined. The dough will look shaggy but should hold together when pressed. Add a small splash more milk only if it seems very dry.
7. Shape and cut. Turn dough onto a lightly floured surface and pat into a 1-inch-thick round, about 7–8 inches in diameter. Cut into 8 wedges and transfer to the prepared baking sheet. Optionally, brush tops with a little milk and a sprinkle of sugar.
8. Bake for 18–22 minutes, until tops are golden and a toothpick comes out clean. Rotate pan halfway through.
9. Cool on pan for 5 minutes before serving. Best eaten the day of.

Notes

Chill your flour: Fresh-milled flour exits the mill warm. Cold flour means flakier, more tender scones.

No eggs: The sour cream handles all the richness and binding here, giving you a classic crumbly scone texture rather than a cakey one.

Sour cream: Alexandre’s thick sour cream is the backbone of this recipe. The milk just loosens the dough to the right consistency—hold it back if the dough is already coming together.

Freeze-dried strawberries: 15g is roughly 1 cup by volume—light and airy. No added moisture, concentrated flavor, ideal for whole grain dough.