Last night I discovered a new hobby…baking scones. And I think this may have potential to get a bit dangerous!
I have been a lover of scones for many years. I can remember going to the local country mart to pick up fresh baked scones with my mom. They were the perfect after school treat. As I grew older, nothing tasted better with my morning coffee than a sweet and crumbly scone. It has been a while since I enjoyed a scone, as most of my meals these days are made at home. But now that I can whip up my own batch in no time, you better believe these babies are going on a regular rotation.
These scones have been on my “must bake” list for a while now. I discovered them shortly after falling in love with greek yogurt pancakes and learning that greek yogurt was a versatile ingredient for a variety of yummy things. After all the strawberries that have been coming my way lately I couldn’t help but give them a shot. And they are truly a winner!
2 cups all-purpose flour, plus 1-2 tsp for flouring work surface
1/4 cup sugar plus 1 tablespoon for sprinkling on top
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
4 Tbsp unsalted cold butter, cut into 1/4-inch cubes
1 cup chopped strawberries
3/4 cup Strawberry 0% Chobani Greek Yogurt
Preheat oven to 425°F. Stir together flour, sugar, baking powder, salt and baking soda in a bowl. Add butter, using hands or fork, work until mixture resembles coarse crumbs. Stir in strawberries, and then Chobani to hold dough together. Do not overmix.
Turn dough onto floured surface and with floured hands, knead 2 to 3 times. Gently press dough into rectangle, about 1 1/2-inches thick. Fold rectangle into thirds, like a letter. Press dough into 9-inch round. Cut into 8 wedges.
Arrange wedges on a parchment-paper-covered cookie sheet. Sprinkle each wedge with a little sugar. Bake until golden, about 12 to 15 minutes. Remove to wire rack to cool.
Recipe from Chobani Kitchen
What makes these scones stand out from the rest are their moist, and tender texture. They literally melt in your mouth. The recipe doesn’t suggest a glaze or icing, but I would think that a simple glaze to dress the top of these would be a nice addition. But they are perfectly delicious just the way they are.
To be honest, I was a little nervous about making scones from scratch. Baked goods that require kneading scare me. Mostly because I look at kneading as an art form, one that I haven’t had a ton of experience with. But when all was said and done, the scones turned out perfectly and as a result my kneading confidence is now through the roof. What to tackle next?
If I could live vicariously through you (since I am still avoiding caffeine), I would serve these fruity and delicious scones with a homemade, unsweetened, vanilla, almond milk latte. Mmmmmm….sounds like a perfect way to start the day. Good Morning!