Using a cookie cutter as a guide to shape and form the scones instead of rolling and cutting them out ensures tenderness.
Recipe information
Yield
Makes About 10 Servings
Ingredients
1¼
1¼
1
1
¼
10
6
3
1
Need to make a substitution?
Preparation
Step 1
Preheat oven to 375°. Pulse all-purpose flour, graham flour, baking powder, salt, and ¼ cup sugar in a food processor to combine. Add butter and pulse until the texture of coarse meal with a few pea-size pieces of butter remaining.
Step 2
Transfer mixture to a medium bowl, add strawberries, and toss to combine. Whisk milk and egg yolk in a small bowl. Add milk mixture to dry ingredients, and, using a fork, gently mix just to combine. Using your hands, gently knead a few times just until a shaggy dough comes together.
Step 3
Place a 2 ½x1" round cookie cutter on a parchment-lined baking sheet. Gently press about 1/8 of dough into the cutter (you want to pack dough enough to hold together but not so much that scones will be dense and heavy), then lift cutter straight up, leaving a neat round of dough. Repeat with remaining dough.
Step 4
Sprinkle scones with remaining 1 Tbsp. sugar. Chill in freezer 20 minutes (this will help scones hold their shape).
Step 5
Bake scones until golden brown, 25–30 minutes. Transfer to a wire rack and let cool slightly.
Step 6
DO AHEAD: Scones can be made 2 days ahead. Store airtight at room temperature.