I’ve been on vacation and thus, haven’t posted in awhile. Today is my last day of pink palm tree mornings and breezy beach evenings though, so I’ll be getting back into posting regularly. While I haven’t been posting on this trip, I took a lot of pictures, so I’ll have plenty to share from this vacation! 🙂
With the abundance of flavorful and fresh produce here in Naples, we’ve been enjoying delicious fruit every morning we’ve been here. One morning a couple days ago, I decided to make Fresh Strawberry Scones for my family. I think my Grandma was slightly disconcerted with the amount of kitchen dishes needed for this, however, those feelings soon melted away upon trying my dainty scones.
I loosely followed a recipe I found online, but this is really a breakfast treat you can make into anything you’d like. You could use fresh fruit, dried fruit, throw in some nuts or maybe oatmeal. Definitely adaptable and fun to experiment with.
Fresh Stawberry Scones
Adapted from ‘The Way the Cookie Crumbles’
- 2 cups flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 8 tbsp butter (1 stick) chilled and cut into small pieces
- 1 egg
- 1/4 cup plain yogurt (I used strawberry because that’s what I had)
- 1/2 cup milk (I used almond)
- 2 tsp orange zest
- 1 cup diced strawberries
Adjust an oven rack to the middle position and heat the oven to 425F. Line a baking sheet with parchment paper or spray lightly to prevent scones from sticking.
In a small bowl, combine the egg, yogurt, milk and zest and whisk to thoroughly combine. Set aside.
Place the flour, sugar, baking powder, and salt in a large bowl. Mix with a whisk to combine. Add the cubes of butter and pulse several times with a food processor, or if like me you don’t have one, use your fingers to distribute the butter evenly until the pieces are all smaller than pea-sized. Add the strawberries to the flour mixture and toss to coat.
Add the wet ingredients and fold them into the dry ingredients, mixing just until the dough comes together and all of the flour is hydrated.
Turn the dough out onto a well-floured work surface and pat it into a large ball. Cut the ball in half, and shape each half into a flat disk about ½-inch thick. Cut the discs into 8 wedges.
Place the wedges on the prepared baking sheet and sprinkle sugar on top. Bake until slightly browned on top, about 15 minutes.
Remove the baking sheet from the oven and let the scones cool on the sheet for a few minutes before transferring to a wire rack.
The scones are best served when still slightly warm and with homemade whipped cream on the side.