whole wheat strawberry pecan scones

this morning i was enjoying a quiet coffee whilst catching up on some blog reading.  among all of the delicious, inspiring reads were these breakfast cookies from jackie over at vegan yack attack.  they had my stomach growling and mouth watering, and with some fresh strawberries left over from wedding shower cupcakes i made this weekend {carrot cake with strawberry cream cheese icing for those wondering} i set to the kitchen.  but somewhere along the way between table & kitchen i became distracted by the thought of scones...  with the inspiration still fresh in my mind for strawberries & pecans, here's what resulted.

whoa.  these were stellar.  juicy berries & crunchy pecans.  stellar i tell you.  and yes, stellar might be a little dated of me, but given that the one and only brandon walsh was spotted around town this weekend, i was feeling a little nostalgic for some 90s lingo.   no guff.


whole wheat strawberry pecan scones
makes 8 jumbo scones
1/2 cup all purpose organic flour
1 cup whole wheat flour
1.5 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 cup brown sugar
4 oz vegan shortening
1 flax egg {1 tbsp ground flaxmeal + 3 tbsp hot water: mix & wait 5 minutes}
1/2 cup almond milk
1 cup chopped fresh strawberries
1/2 cup pecan pieces

preheat your oven to 400f.  in a large bowl, mix together the dry ingredients.  cube the shortening and cut it into the flour mixture with 2 forks or a pastry cutter.  add in the flax egg and mix lightly, followed by the  milk.  mix until the dry ingredients are just incorporated and then gently fold in the strawberries & pecans.

the dough will be very extremely sticky and messy to deal with, but i promise the outcome is worth it!  {if it's totally unbearable though, add a bit more flour a tablespoon at a time.}  flour your hands really well and then scoop up about 1/3 of a cup at a time and pat it into a round and flatten just a little bit as you transfer it onto a parchment-lined baking sheet.  leave a good inch or two between them because they will spread out a bit as they bake.  pop them in the oven for 12 - 15 minutes and then remove them to cool.