Saturday, April 14, 2012
After picking some perfectly ripe strawberries, I decided to make these scones since they came highly recommended by my daughter, Valerie. I have to admit that I have never made scones before and I found these to be easy to make and delicious to eat. I love the convenience of this recipe as well. You simply make the scones, cut them into wedges, flash freeze them and then bake what you want the morning you want to eat them. It took a total of 25 minutes this morning to enjoy a freshly baked scone full of fresh strawberries. I can't wait to explore more scone recipes now.
1 large egg
1/4 cup plain yogurt
1/2 cup milk
1 teaspoon orange zest
2 1/4 cups all-purpose flour
1/4 cup sugar, plus more for sprinkling
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
1 heaping cup diced fresh strawberries
In a small bowl, whisk together the egg, yogurt, milk and orange 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.
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 degrees. Line a baking sheet with a silicone baking mat or parchment paper. Place the shaped scones on the prepared baking sheet and bake until 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 (about 20 minutes for me).
Adapted from Annie's Eats