Strawberry Scones

ShurFine

1 large egg

¼ cup vanilla yogurt

½ cup whole milk

1 tsp orange zest

2 ¼ cups flour plus extra for work surface

½ cup sugar

1 ½ Tbsp baking powder

¼ tsp salt

8 Tbsp frozen butter (shredded)

12 oz sliced strawberries

Citrus zest FTW!

This is what butter looks like when you freeze it and then grate it with a grater. Isn't that wild?!

Preheat oven to 350F. In a small bowl whisk together egg, yogurt, milk and orange zest until blended. Set aside. Using a food processor combine flour, sugar, baking powder and salt. Add butter to flour mixture and pulse until the butter incorporates and resembles small peas. Transfer to a large bowl. Add the wet ingredients and strawberries until a stick dough forms. Knead just until all dry ingredients are incorporated. Transfer to a well floured surface. Gently pat into one 8” or 9” circle or two 4” to 5” circles. Cut into 6 to 8 wedges. Place on parchment lined baking sheet. 

"Oh, what a perfect size these are," I thought.

Bake for 15 to 18 minutes or until golden brown. Cool for 5 minutes before serving.

But HUHBOY did they get bigger. I ended up cutting each one in half to get them to a reasonable serving size.

My Rating: 4/5 "These are SO delicious. Great flavor! Very comforting! And the strawberries, of course, are amazingly on-point. The only complaint I have is that they never really get the nice firm scone texture I'm used to from coffee shops. Maybe I should have kept them in beyond the time limit, or maybe my expectations have just been ruined by commercialization. At any rate, these are a great breakfast to have on hand even if they are kind of squishy."