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Strawberry Scones

June 4, 2011

Strawberry Scones

Strawberry Scones

Summer is really doing it’s very best to make an entrance here.  Overall, it has been a rather foggy start to the season.  I find that taking full advantage of sunny days by being outside can really make a huge difference.  These strawberry scones were the result of a foggy day.  I am on a huge berry kick right now which is most likely attributed to the season.  I love scones.  They are simple to make and require little fussing.  This recipe is slightly different from my usual scone recipe in that it uses egg.  Normally, I don’t use egg but this time I thought I would try it to see what the difference was.  It was noticeable the scone seemed to be moist and slightly chewier.  I find that scones are best the day they are made if you are unable to consume them the day they are made they do freeze well.

Ingredients and Directions for Strawberry Scones

Ingredients and Directions for Strawberry Scones

1.  Ingredients 

1 large egg

¼ cup vanilla yogurt

½ cup milk

1 teaspoon lime zest

2¼ cups flour

¼ cup sugar, plus more for sprinkling

1 tablespoon baking powder

8 tablespoon cold butter, cut into small pieces

1 heaping cup diced fresh strawberries

To Prepare the Strawberry Scones

2.  In a small bowl, whisk together the egg, yogurt, milk and citrus zest until blended; set aside.

3.  In the bowl of your electric mixer combine the flour, sugar, and baking powder.  Stir briefly to blend.

4.  Add the butter pieces to the bowl with the dry ingredients and stir to cut the butter into the flour, until the largest butter pieces are the size of small peas.  (You can also,  just as easily mix up the dry ingredients in a mixing bowl and cut in the butter using a pastry blender or two knives or forks.)  Transfer the mixture to a large mixing bowl.

5.  Add the strawberries to the flour mixture and toss to coat.

6.  Add the wet ingredients to the bowl with the dry ingredients and gently fold together with a fork or spatula until a sticky dough has formed.  Knead just a few times to ensure that all the dry ingredients are incorporated and the dough is cohesive.

7.  Transfer the dough to a well floured work surface and pat into a disc about 7-8 inches in diameter.

8.  Sprinkle lightly with additional sugar.  Slice the disc into 8 wedges.

To bake the scones, preheat the oven to 425˚ F.  Line a baking sheet with parchment paper.  Place the shaped scones on the prepared baking sheet and bake until lightly browned on top, about 15 minutes.  Let cool a few minutes before serving.

To freeze, transfer the baking sheet with the shaped scones to the freezer and let them chill until they are firm, 30-60 minutes.  Wrap the scones individually and store in a freezer-safe bag until ready to bake.  Bake as originally indicated, adding a few minutes to the baking time (usually about 20 minutes)

Makes 8 scones

Adapted from Annie’s Eats

Strawberry Scones

Strawberry Scones

These scones are tender and delicious.  Not in the mood for strawberries?  Substitute raspberries or cherries.

From our kitchen to yours,
Sydney Jones

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2 Comments leave one →
  1. June 5, 2011 8:07 am

    I love scones in general, but the fact that these are made with strawberries makes them extra special. Thanks for posting such a delicious recipe-buzzed it.

  2. June 5, 2011 4:50 pm

    Nice photos….scones look wonderful! I like your blog!

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