Fresh Strawberry Scones

I had some fresh strawberries that were begging to be made into something yummy!  Inspired by the Queen's Diamond Jubilee, I thought that Fresh Strawberry Scones would be wonderful with a cup of tea in this rainy June weather. 

They turned out lovely!  I made 2 batches (28 scones total) and after sharing some, there are only 4 left! 

They were pretty easy to make.  With a pastry blender, cut the diced butter into the dry mixture.

Cut the butter down to the size of peas and the flour mixture looks like coarse crumbs.   

Dump the yogurt and egg mixture into the bowl and toss around with a fork.  Don't worry if the dough is in shaggy clumps, it will come together.  

 Look at the luscious, juicy strawberries! 

Add the dice strawberries to the dough and gently toss around with a fork.  

The diced strawberries are pretty delicate, so use a light hand in mixing in the fruit with the dough.

Pour the unformed dough onto a lined baking sheet.  I used my Silpat liner.   

Use your hands to pat all the strawberries and dough in a rectangular shape.  

Carefully cut the dough into the shape and size as desired.  Make sure the liner is not damaged. I used the edge of my silicone spatula/flipper to cut the dough. 

 Ready for the oven!

Bake at 400F for 12-15 minutes, until golden.  From this batch, I was able to cut out 14 scones.  

Fresh Strawberry Scones 

1 cup whole wheat flour

1 cup all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup cold butter, diced
1 cup diced fresh strawberries
1/2 cup non-fat plain yogurt
1 large egg

1/4 cup icing sugar

1/2 tsp milk (or more if necessary)

Adjust oven rack to lower-middle position and preheat oven to 400 degrees.

In a medium bowl, mix flour, 1/3 cup sugar, baking powder, and baking soda.  Add diced butter and use a pastry blender or two knives to cut the butter into the dry mixture until it resembles coarse meal with pea sized butter pieces.

In a small bowl, whisk sour cream and egg until smooth.

Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)

Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with 1 tsp. of sugar (optional). Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 12-15 minutes. Cool for 5 minutes and serve warm or at room temperature. 

To make icing glaze:

Add 1/2 tsp milk to icing sugar and mix.  Add extra 1/4 tsp milk at a time if needed. Drizzle the icing over the cooled scones.  Another option is to place icing in a ziplock bag, snip a tiny corner and pipe the icing on. 

- Adapted from Allrecipes.com: Simple Scones

  

Enjoy!

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