1/2cupSalted Butter - softened slightly and cut into smaller chunks(113g)
4sheetsGraham Crackers - broken into smaller bits (62g)
1cupWhite Chocolate Chips(240g)
2.1ozStrawberry Fruit Leathers or Rolls - torn or chopped into smaller bits (60g)
Preheat the oven to 375F. Line 2 baking sheets with parchment paper or Silpat liners.
In a large bowl: combine the 4 cups All-Purpose Flour, 1/4 cup Brown Sugar, 1 1/4 tsp Kosher Salt, 2 1/2 tsp Baking Powder. Sift together well.
Using a pastry cutter or two forks to incorporate the butter into the flour mixture until it resembles a coarse sandy like texture.
In a separate medium bowl, whisk together the 3/4 cup Almond Milk, 1/2 tsp Vanilla Extract, 1 tbsp Lemon Juice, and the 1 Egg.
Make a well in the center of the flour mixture and pour the liquid mixture in. Using a wooden spoon or rubber spatula to begin mixing the dough together.** When the dough is almost formed add in the Graham Crackers, White Chocolate Chips, and Strawberry Fruit Leathers and evenly distribute them throughout the dough.
On a floured surface, using a rolling pin or your hands to roll the dough out to approximately 1/4in thick. Using a cookie cutter shape of your choice or a knife to make the scone shapes.
Placing the cut out scones on to the lined baking sheet evenly apart (like when baking cookies). If using a half baking sheet, that’d be 4 columns by 3 rows of scones on each sheet.
Brush the 2 tbsps of Almond Milk across the top of each scone and sprinkle with some Cane Sugar (or Granulated Sugar if you do not have Cane Sugar).
Bake for 13 minutes or until slightly golden on top. Allow to cool on a wire rack briefly before enjoying!
**If dough is too dry - add just a splash more milk and if it is too wet - add just a little more flour
Keyword graham cracker, scones, strawberry, white chocolate