April 22, 2010

Strawberry Fields

It's days like this that I wish I had a strawberry patch in my yard. How wonderful would that be, just to walk outside and sit amongst the berries -and eat until your heart's content!

I found a recipe for Strawberry Scones that I really would love to make. Especially for my grandmother, who not only loves scones and berries, but would agree that they are somewhat nutritious!

When she makes scones, she also prepares a batch up to just before baking, and then freezes the shaped dough. Then you can bake the frozen scones anytime!

Recipe as adapted from Good Things Catered

2¼ cups (10.8 ounces) all purpose flour ¼ cups (1.75 ounces) granulated sugar, plus extra for sprinkling 1 tablespoon baking powder ½ teaspoon salt 8 tablespoons (1 stick) butter, chilled and cut into small pieces 1 egg ¼ cup plain yogurt ½ cup milk 1 teaspoons orange zest 1 cup diced fresh strawberries

1. Adjust an oven rack to the middle position and heat the oven to 425F. Line a baking sheet with parchment paper or a silicone mat.

2. In a small bowl, combine the egg, yogurt, milk and zest and whisk to thoroughly combine. Set aside.

3. Place the flour, sugar, baking powder, and salt in the work bowl of a food processor. Pulse to combine (or mix with a whisk in a large bowl). Add the cubes of butter and pulse several times, until the butter pieces are all smaller than pea-sized (or cut the butter into the flour with a pastry cutter or two knives). Transfer the mixture to a large bowl.

4. Add the strawberries to the flour mixture and toss to coat. Add the wet ingredients and fold them into the dry ingredients, mixing just until the dough comes together and all of the flour is hydrated.

5. Turn the dough out onto a well-floured work surface and pat it into a large ball. Cut the ball in half, and shape each half into a flat disk about ½-inch thick. Cut the discs into 8 wedges.

6. Place the wedges on the prepared baking sheet and sprinkle sugar on top. Bake until slightly browned on top, about 15 minutes. Remove the baking sheet from the oven and let the scones cool on the sheet for a few minutes before transferring to a wire rack. The scones are best served when still slightly warm.

I can not wait to make this delicious sounding breakfast treat!


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