Good afternoon everyone!
I am here today with my most highly requested recipe, which are my strawberry scones. This is my go-to recipe anytime I need to bake something that I know will for sure be a crowd pleaser. While I’m honestly a little hesitant to my recipe, the video of me baking my scones went viral on Instagram so I’m a bit obligated to share or else I become a scone gatekeeper (not a good look). So, here it is my strawberry scone recipe.
- 1 cup rough chopped strawberries
- 2 cups of flour (I like all purpose white flour)
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 cup of sugar (you can add more or less depending on your sweetness preference)
- 1/2 cup of butter (I use salted, if you use unsalted just add a pinch of salt in with your dry ingredients)
- 3/4 cup greek yoghurt (I prefer the Liberte 5% Greek Yoghurt, you can also use sour cream)
- 1 large egg
- 1 tsp. vanilla extract
Pre-heat your oven to 400°F
In a mixing bowl, combine the flour, sugar, baking powder, and baking soda. Dice the butter into small cubes and work it into the flour mixture with either your hands or in a stand mixer. Work the mixture until it resembles bread crumbs.
In a separate bowl combine the yoghurt, egg and vanilla extract together. Slowly add this mixture into the flour/butter combination. Gently work the mixture until all the flour has been incorporated and roll it out onto a floured surface.
Pat the dough into a circle until it’s about half an inch thick. Sprinkle half of the strawberries over half of the dough. Fold the dough over itself and pat it out into a circle, the thickness will depend on the size of your strawberries. Don’t pat it out too thin because you want to keep your strawberries from poking through the layers. Sprinkle the remaining strawberries over half the dough. Fold the dough back over itself two to three more times, each time between fold patting the dough back out into a circle. If any strawberries fall out, press them back into the top of the dough.
Using a knife or a dough scraper, divide the dough into wedges. I typically will do 8. Position the wedges on the baking sheet spaced evenly apart.
Bake for 18-20 minutes, until they are firm on the sides and a light golden brown on top.
Serve with clotted cream and strawberry jam!