Soft scones studded with fresh strawberries.
Not surprisingly, the hardest adjustment with a new baby is the lack of sleep. John is almost a month old now and I think we’re over the worst, but I still have days where I feel like a zombie much of the time. In our old life my husband and I would take full advantage of sleeping in on the weekends to make up for any lost sleep during the week. And then after sleeping in I’d bake us something sweet or he’d fry up some bacon and eggs for breakfast. It doesn’t quite work like that now and weekend mornings, and breakfasts, are quite different.
But last Sunday I managed to bake us some scones.
This time of year I always have strawberries around the house, I just can’t get enough. I’m gobbling them up every chance I can get, and putting them on top of cereal, in smoothies, and baking them into scones. I only wish I had more free time to do more baking with strawberries, but until I do, the memory of these tasty these scones will have to hold me over.
Thanks to the yogurt, these scones are softer than most, almost cake-like. The strawberries add little bursts of flavor. And they aren’t too sweet, perfect for breakfast. I think I ate three all at once, straight from the cooling rack.
I may not be able to sleep in anymore, but a strawberry scone (or three) just might almost make up for it.
Strawberry Yogurt Scones
- 2 cups (240 grams) all-purpose flour
- 1 teaspoon (4 grams) baking powder
- 1 teaspoon (3 grams) baking soda
- 1/2 teaspoon (2 grams) salt
- 1/4 cup (50 grams) sugar
- Zest of 1 lemon
- 1/3 cup (75 grams) unsalted butter, cold and cut into cubes
- 1 cup (230 grams, 8 ounces) plain yogurt
- 1 cup (160 grams) strawberries, sliced
- 1 egg, lightly beaten for egg wash
- Juice of 1 lemon
- 1/2 cup (70 grams) powdered sugar, sifted
- Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
- In a large bowl, combine the flour, baking powder, soda, salt, sugar, and lemon zest. Add the cubed butter and use a knife or pastry blender to cut it into the dry ingredients until the butter is the size of small peas. Add the yogurt and strawberries and stir with a wooden spoon gently until just combined. Do not over mix.
- Bring the mixture together into a ball with your hands and on a lightly floured surface pat into a square 2 inches thick. Cut into 8 triangular scones. Place on prepared sheet pan and brush tops with egg wash.
- Bake until golden brown, about 15-18 minutes. Let cool on a wire rack.
- Make a glaze by combining the lemon juice and powdered sugar. Drizzle on the cooled scones.
- Scones are best the day they are made, but will keep in an air tight container at room temperature for up to 2 days.