And how bad can fresh strawberries and scones be?!
In college, I spent a period where I existed solely on scones and vanilla cappuchino (I can’t help it — it’s what the cafeteria was good at making!!) but shortly after college, I quit eating them. I couldn’t find anyone who made them as delicious as the college cafeteria (go figure?) and I was scared to try making them.
Looks like I’m back in action!
Perhaps next I’ll give blueberry/lemon ones a try — I’ve never made scones with fresh fruit!
(Sorry for the bad image — it’s DARK in here tonight)
2 1/4 – 2 1/2 cups all-purpose flour (depending on how ripe your strawberries are)
1/4 cup granulated sugar, plus extra for sprinkling
1 tbsp baking powder
1/4 tsp salt
1 stick (8 tbsp) butter, chilled and cut into small pieces
1/4 cup yogurt
1/4 cup milk
2 tsp orange zest
1 cup fresh strawberries, diced
– preheat the oven to 350 degrees and line a baking sheet with parchment paper
– in a small bowl, combine egg, yogurt, milk, zest, whisk to combine thoroughly and set aside
– in large bowl, combine flour, sugar, powder, salt, and whisk to combine
– using pastry cutter and to 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
– turn dough out onto well-floured work surface and pat into large ball
– cut the dough ball in half
– shape half of the dough into a 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 (I checked mine at 22 and they were already slightly browner than I would’ve liked!)
– remove from oven and let cool on a baking sheet for 10 minutes
– transfer to a wire rack and let cool