Monday, October 11, 2010

Strawberry Scones

This summer, as I began my pregnancy (before the yuckies came), I made up some really yummy batches of scones and flash froze them for Jon's breakfasts on mornings/weeks that I felt incredibly crummy (which was more often than not!). This summer also brought about my obsession with strawberries. . . have I mentioned I LOVE summer fruits? I am sure I have. . . it's my favorite time of year (not the heat, of course!).

The first batch of scones I flash froze was Fresh Strawberry Scones. I found the recipe over at Annie's Eats. . . and they were delicious!!!! This is perfect, because I may make another batch next week because the last of the Summer strawberries are super cheap right now, so run out and make these. . . quick!

Fresh Strawberry Scones

1 large egg
¼ cup plain or vanilla yogurt
½ cup milk
1 tsp. orange or lemon zest
2¼ cups all-purpose flour
¼ cup sugar, plus more for sprinkling
1 tbsp. baking powder
½ tsp. salt
8 tbsp. cold unsalted butter, cut into small pieces
1 heaping cup diced fresh strawberries

In a small bowl, whisk together the egg, yogurt, milk and citrus zest until blended; set aside. In the bowl of a food processor combine the flour, sugar, baking powder, and salt. Pulse briefly to blend. Add the butter pieces to the bowl with the dry ingredients and pulse several times to cut the butter into the flour, until the largest butter pieces are the size of small peas. (If you don’t have a food processor, you can just as easily mix up the dry ingredients in a mixing bowl and cut in the butter using a pastry blender or two knives or forks.) Transfer the mixture to a large mixing bowl.

Add the strawberries to the flour mixture and toss to coat. Add the wet ingredients to the bowl with the dry ingredients and gently fold together with a fork or spatula until a sticky dough has formed. Knead just a few times to ensure that all the dry ingredients are incorporated and the dough is cohesive. (Only if absolutely necessary, add more milk 1 tablespoon at a time to hydrate the remaining dry ingredients.)

Transfer the dough to a well floured work surface and pat into a disc about 7-8 inches in diameter. Sprinkle lightly with additional sugar. Slice the disc into 8 wedges.

To bake the scones, preheat the oven to 425˚ F. Line a baking sheet with a silicone baking mat or parchment paper. Place the shaped scones on the prepared baking sheet and bake until lightly browned on top, about 15 minutes. Let cool a few minutes before serving.

To Flash Freeze:

1. Slice scones into wedges and lay on lined baking sheet.

2. Place in freezer for about an hour, or until frozen stiff.

3. Take out of freezer and wrap in clear plastic wrap and place in a plastic freezer bag and freeze until ready to bake.

4. I wrapped them individually, so I could just take out what I needed and then baked them.

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