Oh, how I love a scone. Blueberry, chocolate chip, ginger, cinnamon- I don’t discriminate. But strawberry? Now that’s unusual. So when they were posted here on Baking Bites several weeks ago, I just couldn’t resist trying them, especially when it turned out that the ingredients were all currently sitting in my kitchen, just waiting to be transformed into a warm, golden baked good.
They ended up being a little ornery to make, mostly in that the dough didn’t exactly cooperate the way that I had expected it to after reading the recipe. With a full 6 ounces of yogurt, the dough was incredibly moist, to the point of almost seeming more pourable than shapable. Seeing that that was going to be an issue, I floured my counter and hands well as I went to shape the dough into rounds to be cut into scones, but there was no hope. Half of the dough ended up attached to my fingers, the other half in a sticky pile. Never fear, should this happen to you, just make drop scones instead. Equally easy, equally delicious and the texture ended up being wonderful- the moistness remained after baking, resulting in a scone that was much less dry than what you typically find in coffee shops these days. I decided to top mine with just a sprinkling of sugar in the raw, but should you want something a little fancier, follow Nicole’s advice and whip up a light orange-infused glaze.
My only complaint was that a quick pulse in the food processor to chop up the berries ended up completely pureeing them so that there was a hint of strawberry flavor, but no actual pieces. To get around that problem, I’d put the berries in completely frozen (I had thawed them) or cut them by hand and blend them in. But beyond that, no complaints- these were delicious and I would definitely make the recipe again.
Strawberry Scones(makes eight-ten)
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup sugar
1/3 cup butter, cold
6-oz (1 container) yogurt (choose plain or a complementary fruit flavor, like lemon)
1 cup strawberries, fresh or frozen
1 cup confectioners’ sugar
2 tbsp [fresh] orange juice
1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. Combine flour, baking powder, baking soda, salt and sugar in a food processor. Pulse for 5 seconds to combine.
3. Cut butter into 4 or 5 pieces and add to food processor with flour mixture. Process for 10-15 seconds until no large pieces of butter remain. Add yogurt and frozen strawberries to food processor. Pulse for 10-15 seconds until mixture comes together into a ball.
4. Divide dough in half and shape into two balls. Place the balls on the baking sheet and press down until dough is 1-1½ inches thick. With a knife, cut a cross into the dough so that each disk is divided into 4 pieces. (If your dough is very wet, as mine was, just use a spoon to drop small balls of dough onto the baking sheet, rather than shaping into two balls and cutting.) If topping with sugar in the raw (rather than glaze), sprinkle sugar over the tops of the dough.
5. Bake for 18-20 minutes, until scones are lightly browned. Let the scones cool on the sheet for 5-10 minutes. Divide the scones along the lines you cut before baking and remove to a wire rack to cool.
6. While scones cool, prepare the glaze, if so desired. Combine powdered sugar and orange juice in a small bowl. Stir until smooth. When scones are cool enough to touch (it’s ok if they’re still a little warm, especially if you still want to serve them warm), drizzle glaze onto scones with a fork.