Fresh Strawberry Scones

By Addie

I chose this recipe from Annie's Eats because I had all of the ingredients on hand. They were very yummy and she gave some good advice about only baking a few at a time since the strawberries tend to make the scones soggy after a few hours. She said to shape all the dough into the scone shapes and freeze what you don't cook immediately. When you are ready to cook them, you can cook them frozen, but will need to add 5 to 8 minutes to the cooking time. I did this and they turned out just fine.

Ingredients

• 1 large egg
• 1/4 cup plain or vanilla yogurt
• 1/2 cup milk
• 1 teaspoon lemon zest
• 2 1/4 cups all-purpose flour
• 1/3 cup sugar, plus more for sprinkling
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 8 Tablespoons cold unsalted butter, cut into small pieces
• 1 cup diced fresh strawberries

Preparation

Step 1

1. In a small bowl, whisk together the egg, yogurt, milk and citrus zest until blended; set aside.

2. Mix together flour, sugar, baking powder, and salt. Add the butter pieces to the bowl with the dry ingredients and using a pastry blender or two knives, cut the butter into the flour, until the largest butter pieces are the size of small peas.

3. Add the strawberries to the flour mixture and toss to coat. Add the wet ingredients to the bowl with the dry ingredients and gently fold together until a sticky dough has formed. Knead just a few times to ensure that all the dry ingredients are incorporated and the dough is cohesive. If absolutely necessary, add more milk 1 tablespoon at a time to hydrate the remaining dry ingredients.

4. Transfer the dough to a well floured work surface and pat into a disc about 7-8 inches in diameter. Sprinkle lightly with additional sugar. Slice the disc into 8 wedges.

5. Preheat the oven to 425˚ F. Line a baking sheet with a silicone baking mat or parchment paper. Place the shaped scones on the prepared baking sheet and bake until lightly browned on top, about 15 minutes. Let cool a few minutes before serving.