Strawberry Scones

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Good morning! Let's make the most of this Monday, alright?!

I really didn't mean to tease you with this picture yesterday...


But I thought it'd be a great recipe to share with you on a Monday morning! Hopefully it helps perk your day up a bit!


I cook all of our dinners throughout the week, and in return Evan is in charge of breakfast on the weekends. I know it's not exactly even, but I love cooking so darn much - I hate giving up control in the kitchen! He rarely lets me help or see the recipe he's using...it kills me. I've learned to trust him though, and our weekend breakfasts are always delicious.


He whipped up some strawberry scones on Saturday and my, oh my! The best I've ever had. They weren't dry like some scones can be (I think the strawberries helped that). Light, fluffy and indulgent at the same time. Oh, and he actually subbed Greek yogurt for sour cream - I'm so proud!

Strawberry Scones
Adapted from: Simple Scones

Ingredients:
2 cups all-purpose flour
1/3 cup sugar + more for sprinkling
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, cubed
1/2 cup honey Greek yogurt
1 large egg
1 cup strawberries, diced

Directions:
Preheat oven to 400 degrees.

In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Use your fingers to work in the cubed butter (mixture should resemble coarse meal). 

In a small bowl, whisk together yogurt and egg. Using a fork, stir yogurt mixture into flour mixture until large dough clumps form. Gently stir in the strawberries. 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 sugar - your desired amount. Use a sharp knife to cut into 8 triangles; place on a cookie sheet, about 1 inch apart. Bake until golden, about 17-19 minutes. Cool for 5 minutes. Enjoy!

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