Strawberry Scones

When I found the recipe for these scones some time ago, I thought they would probably be the first scones I would make. And they won't be the last! These are SOOO delicious - just like eating strawberry shortcake in your hand! They would make a lovely addition to any breakfast, brunch, or mid-morning (or afternoon!) coffee break.

Scones are a little tricky to work with in that they don't seem to have enough liquid. If you don't think it's wet enough, it probably is. You don't want the batter to be too sticky.

First, cut the cold butter into small chunks. I usually cut the stick in quarters, then slice across the quarters.



Combine the flour, sugar, salt and baking powder in a mixing bowl or the bowl of your food processor.



(My favorite way to make anything that involves cutting in butter is with my food processor. You can use a pastry blender or your fingers if you don't have a food processor.)

Pulse this dry mixture a few times just to blend, then add the cut up butter.



Pulse this just until the largest pieces of butter left are about the size of frozen peas. You want the same kind of texture as when you're making a shortbread crust.

Transfer the flour mixture to a mixing bowl, and gently toss the strawberries in it to coat them.



In a large measuring cup, lightly beat the egg, then add the milk and yogurt.



Stir this up well, then add to the dry ingredients.



Gently stir together to moisten the dry ingredients - it will be dry. You will probably need to gather it all up in your hands and knead it together a bit in order to fully mix it in. And that's why I don't have pictures of this step!

Now pat out the scones into a disc on a parchment paper-lined baking sheet. Traditionally, you would pat it into one 8-inch disc, but I wanted to make smaller scones, so I made two.



Now score the scones into 6 or 8 pieces (mostly cutting, but they'll come back together a bit when they bake - that's ok!)



and then sprinkle with turbinado (or regular!) sugar.



Bake for 15-18 minutes until golden.



Cool a bit before serving, then cut into pieces and enjoy! I also had great luck cooling these completely, then individually wrapping them and tossing in the freezer. They thaw pretty quickly or can be warmed in the microwave. I'm thinking ahead and planning to freeze some of these in order to have a hint of spring during a long, cold winter!

One year ago: strawberry rhubarb ice cream
Two years ago: chicken and vegetable kebabs

Find more recipes at Mangia Mondays, Mouthwatering Mondays, Tuesdays at the Table, Tempt my Tummy Tuesday, Tasty Tuesday, Tasty Tuesday #2, Delectable Tuesday, What's Cooking Wednesday, Let's Do Brunch, Made it on Monday, Cast Party Wednesday, These Chicks Cooked, What's on your plate?, Sweets for a Saturday, A Themed Baker's Sunday, Baking with Bizzy, Seasonal Sunday.

Strawberry Scones

1 egg
1/4 cup strawberry yogurt
1/2 cup milk
2 1/4 cups flour
1/4 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/2 cup cold butter, diced
1 cup diced fresh strawberries

In a small bowl, whisk together the egg, yogurt and milk until blended; set aside. In the bowl of a food processor combine the flour, sugar, baking powder, and salt. Pulse to blend. Add the butter pieces and pulse several times to cut the butter into the flour, until the largest butter pieces are the size of small peas. (If you don’t have a food processor, do this the "old fashioned" way with a pastry blender, two knives, or your fingers.) Transfer the mixture to a large mixing bowl.

Add the strawberries to the flour mixture and toss to coat. Add the wet ingredients to the flour mixture and gently fold together until a sticky dough has formed. With lightly greased hands, knead just a few times to ensure that all the dry ingredients are moistened.

Transfer to a parchment paper-lined baking sheet and pat the dough into a disc about 8 inches in diameter. Sprinkle with turbinado sugar. Slice the disc into 8 wedges.

Bake at 425 until lightly browned on top, about 15-20 minutes. Let cool a few minutes before serving. Makes 8 large scones.

Note: these can easily be individually wrapped and then frozen after baking.