Well, y’all, what I like to call “brunch season” is upon us. Easter. Mother’s Day. Father’s Day. Bridal Showers. If you’re like me, and you host a lot of brunches, then you will appreciate this fabulous new scone recipe.
These scones are sweet, fluffy yet crunchy, moist, and to top them off, I drizzled them with a yummy lemon glaze, which is optional, but really, why would you leave it off? Well, maybe you’re one of those people who complains that things are “too sweet.” Of course, if that’s the case, what are you doing on this blog!?
I kid, I kid. Anyway, whether you’re one of those people or not, I really think you’ll like this recipe.
My most important scone tip: Don’t overwork the dough. You want scones to have that craggy look and crunchy top. Overworking the dough will result in a harder, more dense scone and nobody wants that. So be careful with it, both when you are mixing it and patting it out and shaping it.
You can substitute any kind of yogurt in this dough. I used Stonyfield Creamery Strawberry yogurt, because I can never get enough strawberry flavor. orange, vanilla, or even lemon would be really good. If you use plain, you should probably add a couple teaspoons of sugar to it, as the yogurt is a partial sweetener. This recipe makes 12 nice sized scones.
Hope you enjoy!
A Rumbly in my Tumbly original
2 cups all purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
4 tablespoons cold butter
3/4 cups strawberry yogurt *see note above
1 1/2 cups chopped fresh strawberries
1/2 teaspoon vanilla extract
Raw sugar for sprinkling (optional)
Egg wash (1 egg + 1 tablespoon of water, beaten together)
Lemon Glaze (Optional)
1 cup powdered sugar
2-3 tablespoons lemon juice
Preheat the oven to 400° and line a baking sheet with parchment paper. Make your egg wash.
Chop up your strawberries into 1/4 inch pieces and place them on a plate lined with paper towel. (Don’t leave them in a bowl, their juices will not drain at all and your scones will look quite messy.) Cut your butter up into tiny cubes and place in your mixing bowl.
Cut in the flour, sugar, baking powder, and salt, using either a pastry cutter or a fork until it you have coarse crumbs.
In another bowl, whisk together your yogurt, eggs, and vanilla extract. Pour into the flour mixture, and mix until just combined. Gently fold in your strawberries, being careful not to overmix.
Divide your dough into two parts. One at a time, pat them out onto a lightly floured surface, giving the dough 2-3 turns on the flour, and then flattening it into a one-inch thick disk. Cut each disk into 6 triangular pieces and place on the baking sheet.
Brush with egg wash and then sprinkle with the raw sugar. Bake for 12-15 minutes until golden brown. Remove from oven and let them cool a bit, until they are just a little bit warm.
Mix glaze ingredients together, drizzle over the scones, and enjoy!