Lately I can’t seem to leave the grocery store without strawberries. I really think they just hop into my cart as I’m walking around. This past week I had some that desperately needed to be used (so I could go buy more of course) and went searching for a good scone recipe.
I found the perfect recipe over at Good Things Catered. They turned out great, although they could’ve used a few extra minutes in the oven. They were sweet, but not too sweet. In other words, the perfect accompaniment to my 6 cups of coffee in the morning.
adapted from Good Things Catered
2 1/4 – 2 1/2 c. all purpose flour (depends on how ripe your strawberries are)
1/4 c. 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 c. strawberry yogurt
1/4 c. milk
2 tsp lemon zest
1 c. fresh strawberries, diced
Preheat oven to 350 degrees and line baking sheet with parchment.
In 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 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.
Turn dough out onto well floured work surface and pat into large ball. Cut dough in half. Shape half of 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 turn slightly brown, about 25 minutes. Remove from oven and let cool on baking sheet for 10 minutes. Transfer to a wire rack and let cool.