Ingredients
- 1 1/2 cups chopped strawberries
- 3 cups all-purpose flour
- 1 Tbsp baking powder
- 1/3 cup sugar
- 1/2 tsp salt
- 1 stick chilled unsalted butter, cut into small cubes
- 1 large orange, zested and juiced (to produce 1/4 cup of juice)
- 3/4 cup fat-free Greek yogurt
- 2 Tbsp coarse sugar (optional)
Details
Adapted from jasonandshawnda.com
Preparation
Step 1
* Spread chopped strawberries (I quartered medium strawberries and then cut them in half for 8 pieces) on a wax paper-lined baking sheet.
* Freeze at least 30 minutes.
* Preheat oven to 400.
* Using a mixer fitted with a paddle attachment, combine flour, baking powder, sugar, and salt on low speed.
* With mixer running, gradually add cubes of butter and orange zest until the mixture is crumbly and studded with flour - butter bits about the size of small peas (you can do this by hand as well).
* Add frozen strawberries, orange juice, and yogurt.
* Mix just until all ingredients are incorporated. The dough will be very stiff.
* Turn dough out onto a lightly floured flat surface.
* Pat dough into a rectangle 1-inch thick.
* Cut in half down the long side and then into thirds down the short side. Cut each square into triangles for 12 scones.
* Sprinkle scones with coarse sugar, if using.
* Place scones on a lined baking sheet and bake for 18 to 20 minutes, or until golden brown and no longer sticky in the middle.
* Will keep ~3 days in a tightly covered container.
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