What’s fun about going through phases with certain foods, like my recent scone phase, is that it gives you a chance to really explore that category. I’ve made all sorts of scones in the past few months – cream scones, scones made with lighter dairy but more butter, scones filled with fresh fruit and with nuts. So far I’ve avoided scones with dried fruit, even though it’s traditional.
Instead, I tried scones with one of the juiciest fruits. Katie’s recipe for strawberry scones closely resembles most other scone recipes, with butter cut into the dry ingredients before dairy is gently stirred in. The recipe includes yogurt and milk instead of the richer cream often called for in scones.
The recipe was a little tricky for me. Because strawberries vary so much in water content, Katie recommends a range of flour. I knew my early season berries weren’t at their juicy peak, so I kept to the lower end of the range. However, I still needed far more liquid than the original recipe requires before the dough would come together. Kelsey indicated that she had a similar problem. Fortunately, it was easy enough to increase the milk until all of the flour was evenly moistened.
I’ve found that I generally prefer cream scones for their rich tender crumb that has no trace of dryness. These scones were a little different, and my first instinct was to prefer the cream scones that I’m used to, but then I realized that these were every bit as good. Because of the higher amount of butter compared to flour, the scones had crisper edges, especially the bottom, but it was good, almost like a flaky pie crust. And you know how scones are so good topped with jam? Putting strawberries right in the scone is ten times better.
One year ago: Peanut Butter Torte
Strawberry Scones (adapted from Good Things Catered)
When I make scones, I almost always prepare them up to just before baking (through step 5 in this recipe), then freeze the shaped dough. The scones can be baked straight from the freezer, with just a few minutes added to the baking time.
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
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.