Thursday, June 23, 2011
Strawberry Orange Scones
My sister asked me the other day if I wanted to go sugar-free with her this summer. I promptly answered, "No!" In my mind, I had already baked these scones and the thought of having to purposely miss out on them grieved my tastebuds. Scones are such a simple breakfast treat and I really love that they typically have less sugar than their muffin cousins. To me, that's a win. These scones are just sweet enough and light and airy enough to make you wish that you had made a double batch. Which I did. I have no guilt. Actually, I froze the second batch--scones are perfect to make ahead and bake straight from the freezer. When that lovely friend comes over or you find yourself suddenly craving a warm, tender scone, you will be well-prepared!
Strawberry Orange Scones
Adapted from Annie's Eats
1 large egg
¼ cup plain or vanilla yogurt
½ cup heavy cream (or milk)
zest of 1 orange
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
Preheat oven to 425. Line a baking sheet with parchment paper; set aside.
In a small bowl, whisk together the egg, yogurt, milk and citrus zest until blended; set aside.
Clean and chop strawberries; let dry on a tri-fold stack of paper towels. 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. Slowing pour in the yogurt mixture and pulse until dough comes together. Transfer dough to a well-floured dry surface. (Of course, you can do this without a food processor--just use a pastry cutter to cut in the butter and a wooden spoon to incorporate the yogurt mixture).
Divide the dough into rough thirds. Press a third of the chopped strawberries onto one section of dough. Top with another third of dough; press another third of berries into it. Repeat with remaining dough and berries. Gently form the stack of dough into a ball, folding the dough over itself a couple of times to incorporate the strawberries into the dough. Press the dough into a flat round, about 1-inch thick. Press in any crumbs around the perimeter. Using a sharp knife, a pizza cutter, or a pastry cutter (which is what I used), cut the dough into 8 wedges.
Transfer scone wedges to parchment paper-lined baking sheet. Sprinkle with additional sugar and bake for 15-17 minutes, until tops of the scones are lightly golden in color. Serve immediately while warm.