Saturday, August 28, 2010

strawberry scones

If you've ever had your scones turn out heavy and rather unappetizing, you  might be thinking "hm, those look good but I can't make them". You can. I did. And they are sooooo light and creamy! I found the recipe over on Annie's Eats (I really love her recipes!) and have made it over and over.

The main difference between this recipe and the other ones I have tried (and I have tried many) is that is calls for yogurt instead of cream or half and half. Maybe that's what makes them so good?
These also freeze really well!

Strawberry Scones
1 large egg
¼ cup plain or vanilla yogurt
½ cup milk
1 tsp. orange or lemon zest [I've been using orange and it tastes wonderful!]
2¼ cups all-purpose flour
¼ cup sugar, plus more for sprinkling
1 tbsp. baking powder
½ tsp. salt
8 tbsp. cold unsalted butter, cut into small pieces
1 heaping cup diced fresh strawberries [I use thawed frozen berries because they are cheaper - and because I usually have some on hand]

In a small bowl, whisk together the egg, yogurt, milk and citrus zest until blended; set aside.  In the bowl of a food processor combine the flour, sugar, baking powder, and salt.  Pulse briefly to blend.  Add the butter pieces to the bowl with the dry ingredients 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, you can just as easily mix up the dry ingredients in a mixing bowl and cut in the butter using a pastry blender or two knives or forks.)  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 bowl with the dry ingredients and gently fold together with a fork or spatula until a sticky dough has formed.  Knead just a few times to ensure that all the dry ingredients are incorporated and the dough is cohesive.  (Only if absolutely necessary, add more milk 1 tablespoon at a time to hydrate the remaining dry ingredients.)
Transfer the dough to a well floured work surface and pat into a disc about 7-8 inches in diameter.  Sprinkle lightly with additional sugar.  Slice the disc into 8 wedges.

To bake the scones, preheat the oven to 425˚ F.  Line a baking sheet with a silicone baking mat or parchment paper.  Place the shaped scones on the prepared baking sheet and bake until lightly browned on top, about 15 minutes.  Let cool a few minutes before serving.

To freeze, transfer the baking sheet with the shaped scones to the freezer and let them chill until they are firm, 30-60 minutes.  Wrap the scones individually and store in a freezer-safe bag until ready to bake.  Bake as originally indicated, adding a few minutes to the baking time (usually about 18-20 minutes for me.)


Annie said...

So glad you enjoyed them!

Jane said...

Julia child has printed off the recipe; we will look forward to trying them as soon as possible!!!

darcie said...

I use buttermilk instead of cream in my scones and I think it probably does the same as the yogurt. I'll have to give these a try, Liz.

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