Thursday, July 26, 2012

Strawberry Scones

Do you have those recipes that you have on your "to make" list that you just haven't conquered yet for one reason or another?  If you're anything like me, then the answer is yes.  My list is ever growing, but one thing that has been on my list for quite some time is scones.  Yes, scones.  I am not really sure why they have continually gotten pushed to the way-side but they have.  I think one of the main reasons I hadn't yet attempted them was because I didn't have a special scone pan.  I know, that's not really an appropriate or even a good excuse but that's the main reason. 
You see, for the longest time I thought the only way one could make scones was to have a pan that had all the separate triangle molds to make the scones.  I thought that pan was my only way of achieving the shape, texture and everything else that was associated with scones.  Well, I was wrong.  After seeing several different scone recipes pop up all over the internet, I noticed one common element.  None of these recipes that I saw utilized that specialty pan that I thought was so necassary.  After I realized I didn't need a certain pan I started planning my very first attempt at scones. 
Since it's summer time and I have all of these wonderful, fresh fruits at my disposal I thought it was only appropriate to make some type of fruit scone.  Then I saw these completely drool-worthy strawberry scones on Confections of a Food Bride and my mind was instantly made, I would be making strawberry scones for my first attempt.  I must say, they did not disappoint.  Not only were they incredibly beautiful with big, bright red pieces of strawberries dispersed throughout, but they were perfectly delicious and full of flavor, without being dry.  The dough itself was sublty sweet, but the strawberries were the true star of the show.  Not only did they add the perfect splash of color, but they added a natural sweetness that was evident throughout the entire scone.  These were a hit for our entire house, and can I just tell you how wonderfully delicious these are fresh from the oven!  You must make these to experience the deliciousness yourself! 

If you have been pushing scones to the bottom of your list, stop!  They are incredibly easy to assemble, and perfectly accomodating for any fruit or other add-in you want to try.  If you have an oven, baking sheet and knife you have all of the tools you need to make your own, homemeade scones.  So don't be intimidated and get in the kitchen and bake up some breakfast for your family tomorrow morning! 
 
Strawberry Scones
 Ingredients:

1 1/2 Cups chopped strawberries
3 Cups all-purpouse flour
1 Tbsp baking powder
1/3 Cup sugar
1/2 Tsp salt
1 Stick (8 tablespoons) unsalted chilled butter, cut into cubes
1 Large orange, zested and juiced ( produce 1/4 cup juice)
3/4 Cup Greek yogurt, fat-free preferably
2 Tbsp Sugar in the Raw, or any other type of coarse sugar (optional)

Directions:

Line a baking sheet with wax paper.  Spread the chopped strawberries evenly on the prepared baking sheet.  Place in the freezer and allow to chill for at least 30 minutes.

Preheat oven to 400.  Line a baking sheet with parchment paper or a silicone baking mat, set aside.

In bowl of your electric mixer sift together the flour, baking powder and salt.  Place the bowl on the mixer and turn on low.  Slowly add the cubed butter and the orange zest to the flour mixture, and mix until crumbly. 

Add the frozen strawberries, orange juice, and yogurt and mix until incorporated.  The dough should be very stiff.

Turn the dough out on a lightly floured surface.  Pat the dough out to form a rectangle that is about 1-inch thick.  Cut the dough in half, longways.  Then cut the dough in thirds, down the short side, you should now have 6 squares.  Cut each square into 2 triangles, resulting in 12 scones.  Sprinkle the scones with the coarse sugar then place on prepared baking sheet.

Bake for 18-20 minutes, or until golden-brown and the middle isn't sticky.  Remove from oven and store in an air-tight container.

Will store for up to 3 days.

Recipe source: Confections of a Foodie Bride , adapted from The Pastry Queen 

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