Brown Sugar, Sour Cream and Strawberry Scones

Preheat oven to 400° F.

In the bowl of a food processor, combine the flour, Bob's grains, baking powder, brown sugar and salt. Pulse to mix. Scatter the butter over the flour and pulse until the mixture resembles corn meal. Transfer to a mixing bowl. Add the strawberries and toss to coat the berries with flour.

In a separate bowl stir together the egg, sour cream, milk and vanilla. Pour this into the flour mixture and gently fold together until all the flour is moistened.

Sprinkle a little flour on a work surface, turn out the dough, and gently knead it a few times to bring it together. Use a little more flour if necessary (this will be a sticky dough) but don't over mix!

Transfer the dough to a baking sheet and pat it into a circle about 1-inch thick. With a dough cutter or long knife, cut into 8 wedges, leaving the circle intact. Sprinkle the top with demerrera, turbinado or brown sugar.

Bake the scones for 20 to 25 minutes until deep golden.

To serve

Cut the scones in half and top with sliced berries and sweetened whipped cream.