I knew these would be fantastic -- I don't think Katie makes ANYTHING bad!
And how bad can fresh strawberries and scones be?!
In college, I spent a period where I existed solely on scones and vanilla cappuchino (I can't help it -- it's what the cafeteria was good at making!!) but shortly after college, I quit eating them. I couldn't find anyone who made them as delicious as the college cafeteria (go figure?) and I was scared to try making them.
Looks like I'm back in action!
Perhaps next I'll give blueberry/lemon ones a try -- I've never made scones with fresh fruit!
(Sorry for the bad image -- it's DARK in here tonight)
2 1/4 - 2 1/2 cups all-purpose flour (depending on how ripe your strawberries are)
1/4 cup granulated sugar, plus extra for sprinkling
1 tbsp baking powder
1/4 tsp salt
1 stick (8 tbsp) butter, chilled and cut into small pieces
1/4 cup yogurt
1/4 cup milk
2 tsp orange zest
1 cup fresh strawberries, diced
- preheat the oven to 350 degrees and line a baking sheet with parchment paper
- in a small bowl, combine egg, yogurt, milk, zest, whisk to combine thoroughly and set aside
- in large bowl, combine flour, sugar, powder, salt, and whisk to combine
- using pastry cutter and to knives, cut butter into flour until all pieces are smaller than pea-sized
- add strawberries, and toss to coat
- add wet ingredients to dry and mix in lightly with fork until dough just comes together
- turn dough out onto well-floured work surface and pat into large ball
- cut the dough ball in half
- shape half of the dough into a flat disk shape and cut into 8 slices
- place on baking sheet and repeat with other half of dough
- sprinkle tops of scones with sugar and place in the oven
- bake until slightly brown, about 25 minutes (I checked mine at 22 and they were already slightly browner than I would've liked!)
- remove from oven and let cool on a baking sheet for 10 minutes
- transfer to a wire rack and let cool