Strawberry Scones


Strawberries are plentiful right now in our grocery stores.  In fact, they are incredibly inexpensive.  The other day, my mom bought a very large container of strawberries and made me take about half of them home, so they wouldn't go bad before she used them all up.  As soon as she gave them to me, I knew I wanted to make these scones, which I found on Annie's Eats (adapted from The Way the Cookie Crumbles and Good Things Catered).  I really enjoyed these scones.  They took very little time to throw together with a delicious outcome.  In about half an hour, I had a great mid-afternoon pick-me-up snack with a cup of coffee.  Then, for the next few days, breakfast was served!

1 Egg
1/4 cup Yogurt (plain or vanilla--I used plain Greek yogurt)
1/2 cup Milk
1 teaspoon Orange or Lemon Zest (I used lemon)
2 1/4 cups Flour
1/4 cup Sugar, plus more for sprinkling
1 tablespoon Baking Powder
1/2 teaspoon Salt
8 tablespoons Butter, cold and cut into small pieces
1 cup Strawberries, diced

In a small bowl, whisk together the egg, yogurt, milk, and citrus zest until blended, then set aside.  In the bowl of a food processor (or alternately, in a large bowl) combine the flour, sugar, baking powder, and salt.  Pulse briefly to blend (or alternately, mix to blend).  Add the butter pieces to the bowl of dry ingredients and pulse several times to cut the butter into the flour until the largest butter pieces are the size of small peas (or alternately, use a pastry blender).  Transfer the mixture into a large mixing bowl.  Add the strawberries to the dry mixture and toss to coat.  Add the wet ingredients to the bowl with the dry ingredients and gently fold together with a fork or spatula until a sticky dough has formed.  Knead the dough a few times to ensure that the dry ingredients are incorporated and the dough is cohesive.  (*If absolutely necessary, add milk 1 tablespoon at a time to hydrate the dry ingredients).  Transfer the dough to a well floured work surface and pat into a disc that is 7-8 inches in diameter.  Cut the disc into 8 wedges and place each on a baking sheet that has been lined in parchment paper or a silicone baking mat (or sprayed with non-stick spray).  Sprinkle each scone with additional sugar (*I mixed sugar with the remaining lemon zest before I sprinkled it on the scones!).  Bake at 425 degrees for about 15 minutes, or until the scones are lightly browned.  Let cool for about 5 minutes before serving.

You can freeze the scones before baking.  Follow the steps up until putting the scones in the oven.  Instead, place them in the freezer and chill until they are firm, about 30 minutes.  Then transfer them to a freezer-safe bag and keep them in the freezer until ready to bake.  Bake as the recipe says, adding only a few additional minutes to the baking time.