Sunday morning saw the return of the spring weather we’ve been so desperate for. It was sunny and bright. And the perfect morning for these strawberry scones.
The fresh strawberries is really what makes them great. I’m sure frozen berries would have worked well also, but nothing says spring more than fresh flavorful strawberries. Another thing that set the scones apart was the yogurt. Not only does it make the final product slightly more healthy, but it changes the texture too. Scones typically are somewhat firm and dry, but these scones were very moist and had a more delicate crumb. I actually really liked the soft texture.
This recipe is definitely a keeper. I cannot even tell you how scrumptious these are, you’re just going to have to make them and see for yourself.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup granulated sugar
- Zest of 1 orange
- ⅓ cup cold butter , cubed
- 8 oz plain yogurt
- 1 cup chopped strawberries
- Egg wash
- 1 cup powdered sugar
- 2 tablespoons freshly squeezed orange juice
- Preheat oven to 400°F. Line a sheet pan with parchment paper.
- In a food processor, combine the flour, baking powder, baking soda, salt, sugar, and orange zest. Add the cold cubed butter and pulse a few times until the mixture is the size of small peas. Add the yogurt and pulse until the mixture starts to come together. Do not over mix. Remove the dough to a floured surface. Add the strawberries and finish combining with your hands.
- Shape the dough into a disk about 1 ½ inches thick. Use a dough cutter to cut the disk into 8 equal triangle scones. Arrange the scones on sheet pan. Brush with egg wash. Bake for 15-17 minutes or until tops are golden.
- Cool on a wire rack. While the scones are cooling, combine the powdered sugar and orange juice to form a glaze. When the scones are cooled, drizzle them with the glaze.