Tuesday, September 1, 2009

Juicy Strawberry Scones

These are a great way to use those strawberries in the fridge that are on the verge of going bad. Not necessarily healthy besides the strawberries though:) They are a little more biscuit like than regular scones, which is probably because there are fresh strawberries in it.


Great for breakfast, snack, or gifting to the neighbors! I got this recipe from Katie at Good Things Catered, which is the first food blog I ever looked at when I was in search of the perfect chocolate chip cookie a little over a year ago!



Juicy Strawberry Scones

2 ¼ to 2 ½ cups all purpose flour (depends on how ripe your strawberries are)
¼ c granulated sugar, plus extra for sprinkling
1 T baking powder
¼ t salt
1 stick butter, chilled and cut into small pieces
1 egg
¼ c yogurt (I used plain nonfat)
¼ c milk ( I used skim)
2 t orange zest
1 c fresh strawberries, diced

Preheat oven to 350 and line baking sheet with parchment (or Silpat).
In small bowl, combine egg, yogurt, milk, and zest and whisk to combine thoroughly and set aside.
In large bowl, combine flour, sugar, powder, salt, and whisk to combine.
Using pastry cutter or two knives, cut butter into flour until all pieces are smaller than pea-sized.
Add strawberries and toss to coat.
Add wet ingredients to dry and mix in lightly with fork until dough just comes together. (don’t want them to be tough from being overworked!)
Turn dough out onto well floured surface and pat into large ball.
Cut dough in half.
Shape half the dough into flat disk shape and cut into 8 slices.
Place on baking sheet and repeat with other half of dough.
Sprinkle tops of scones with sugar and place in the oven. Bake until slightly brown, about 25 minutes.
Remove from oven and let cool on baking sheet for 10 minutes.
Transfer to wire rack and let cool (or eat right away!).

MMM….good with lemon curd!!