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These were inspired by a bunch of almost too ripe strawberries that I had left in the container. When they are that sweet and ripe, they are best for baking, the flavor is much better.
However a word on baking with strawberries that many people don’t mention.Strawberry baking does NOT last long. Strawberries make your baking soggy. They aren’t a nice round fruit contained in a skin that doesn’t seep out the juices like blueberries. They seep. And it’s yucky. A beautiful crisp scone will be rendered completely soggy and unpalatable in mere hours. But fresh out of the oven…wow. Simply just…wow. It’s the same with my Chocolate Cherry Scones as well, fresh is best!
So I made this recipe to allow for only 12 small scones, which in my family lasts about the correct amount of time before they go all soggy.
Ingredients Needed:
2 cups of flour
1/3 cup of sugar, extra if you want to sprinkle on top
4 tsp of baking powder
1/3 cup of cold butter
1 cup of chopped strawberries
3/4 cup of vanilla yogurt
1 egg
1/2 tsp vanilla
Kick the tires and light the fires to 350.
As always, whisk together your dry ingredients. Once you are done this, cut in the 1/3 cup of cold butter until it’s nice and crumbly.In another bowl, mix together the yogurt, vanilla and egg.Combine the wet and dry, mixing gently but well. Now, speaking of gently, you have to fold in the strawberries without mashing the heck out of them.
It can be done. It’s finicky.
You will squish some.
It will feel like eyeballs under your hands. Ignore that.
They are worth it in the end.
Divide the dough in two and on a slightly floured surface make then into two circles.
Cut each circle into 6 small triangles and place them on a well greased baking sheet. You can sprinkle sugar on top, I didn’t, but they will be that little bit sweeter if you do. Bake at 350 for 15-17 minutes, or until they are browned and crispy like below. And now, you have to eat these right away. You have to. I told you to. So when someone asks why you ate 5 scones for lunch, you can say “The Kitchen Magpie told me to.”
It’s ok. I’ve been blamed for a lot worse.
Love,
Karlynn
Strawberry Yogurt Scones
Ingredients
- 2 cups flour
- 1/3 cup sugar
- 4 tablespoon baking powder
- 1/3 cup cold butter
- 1 cup chopped strawberries
- 3/4 cup vanilla yogurt
- 1 egg
- 1/2 teaspoon vanilla
Instructions
- Kick the tires and light the fires to 350 degrees.
- As always, whisk together your dry ingredients. Once you are done this, cut in the 1/3 cup of cold butter until it’s nice and crumbly.
- In another bowl, mix together the yogurt, vanilla and egg.
- Combine the wet and dry, mixing gently but well. Now, speaking of gently, you have to fold in the strawberries without mashing the heck out of them. It can be done. It’s finicky.
- Divide the dough in two and on a slightly floured surface make them into two circles. Cut each circle into 6 small triangles and place them on a well greased baking sheet. You can sprinkle sugar on top, I didn’t, but they will be that little bit sweeter if you do.
- Bake at 350 degrees for 15-17 minutes, or until they are browned and crispy like below. And now, you have to eat these right away.
Nutrition
Valdes Carolyn says
A bitter taste. Too much baking powder? I questioned it myself, 4 tbsp!
Kasia says
I want to make these but is there supposed to be pictures of raw chicken in the mix? Or is that ads?