Strawberry Scones

As I mentioned earlier, strawberry season has these fruits coming out of my ears. Strawberry-lobster risotto was one great way to use them, as was the strawberry-rhubarb pie I made last night, the strawberry jam I’m making later this week and these delicious fresh strawberry scones.

Searching for the right strawberry scone recipe, I found that many use dried strawberries, which confuses me. Fresh strawberries create a soft and moist scone that doesn’t resemble the thick, dry variety you can find at Starbucks. And why go dried and extra-sweetened when the real thing is perfect just as it is?

These were so yummy that Grant said they taste like strawberry cobbler – full of berries, and with a crumb that tastes like buttery cobbler. Just fabulous.

Fresh Strawberry Scones

Ingredients

• 2 1/4 c. AP flour
• 1/4 c. sugar
• Turbinado sugar, for dusting
• 1 T baking powder
• 1/2 tsp salt
• 1 stick unsalted butter, chilled, cut into pieces
• 1 egg
• 1/4 c. plain yogurt
• 1/2 c. milk
• 1 tsp orange zest
• 1 c. chopped fresh strawberries

Preheat oven to 425 with racks in the middle. Line baking sheet with parchment paper.

In small bowl, combine egg, yogurt, milk and zest. Whisk to combine and set aside.

In food processor, combine flour, sugar, baking powder and salt. Add butter and pulse several times, until butter pieces are smaller than peas. Transfer to large mixing bowl.

Add strawberries to flour mixture and toss to coat.

Add wet ingredients to dry and fold together, mixing dough until it just comes together and all flour is hydrated.

Turn dough out on well-floured work surface and pat into large ball.

Cut into wedges or use muffin cutter (as I did), flouring the cutter very well between cuts. Place scones on baking sheet and sprinkle sanding sugar over the top (Turbinado).

Bake until slightly browned on top, about 15 min. Cool on pan a few minutes, then remove to wire racks.

Scones are best served slightly warm.

You can just see how tender and sweet they are from the pictures. Wonderful! Big thanks to my mom for helping me out – I was at Grant’s cabin when I wanted to make these, without Internet, so a quick call to mom got me the dictated recipe.

And the scones matched these pretty poppies we got at the farmers’ market on the way home!

Enjoy, friends! xoxo

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