Strawberries are in season again, and I’ve been enjoying my daily dose everyday. I like making a big fruit bowl of strawberries, blueberries, blackberries & bananas. It’s the best way to start my day. I’ve had this recipe bookmarked FOREVER, and I finally took some time to bake these luscious beauties. I also had to figure out how to use a gigantic basket of strawberries, too!! Katie from Good Things Catered has a fantastic food blog mainly because she’s a casual cook turned professional caterer and back again. She hosts many beautiful dinner parties, there are so many wonderful dishes coming out that kitchen…I would love to be a guest someday and enjoy any of her wonderful goodies. I really loved how light and buttery these scones were, not too dense but just right. They were so beautiful to look at but perfect to enjoy and eat, these would pair perfectly with your morning cup of coffee or tea.
Juicy Strawberry Scones
Adapted from Good Things Catered
Ingredients: 2 1/4 – 2 1/2 cup all purpose flour (depends on how ripe your strawberries are) 1/4 cup granulated sugar, plus extra for sprinkling 1 tablespoon baking powder
1/2 teaspoon baking spice (Penzeys)
1/4 teaspoon salt 1 stick (8 Tbsp) butter, chilled and cut into small pieces 1 egg 1/4 cup sour cream 1/4 cup milk 2 tsp orange zest 1 cup fresh strawberries, diced Sanding sugar or turbinado sugar for garnish
1. Preheat oven to 350 degrees and line baking sheet with silpat 2. In small bowl, combine egg, yogurt, milk, and zest. Whisk to combine thoroughly and set aside. 3. In large bowl combine flour, sugar, powder, salt, baking spice and whisk to combine. 4. Add the flour mixture & butter to the food processor, pulse until they are pea-sized. 5. In a large bowl, add strawberries, and toss to coat. Add wet ingredients to dry and mix in lightly with fork until dough just comes together. 6. Turn dough out onto well floured work surface and pat into large ball. Cut dough in half. Shape half of dough into flat disk shape and cut into 8 slices. Place on baking sheet and repeat with other half of dough. 7. Sprinkle tops of scones with sanding sugar and place in the oven. 8. Bake until turn slightly brown, about 25 minutes. Remove from oven and let cool on baking sheet for 10 minutes. Transfer to a wire rack and let cool.
Review: It’s a sweet strawberry delight to enjoy for breakfast.