Fresh Strawberry Scones

by heikes3

Shame on me.

We did not eat our strawberries right away, when I brought them home in our weekly CSA (community supported agriculture) bag last Wednesday.

They are fresh and organic, absolutely to die for sweet, juicy and tender, need I say more? If you leave them too long, they get soft and overripe. So, we like to eat them fresh with just some sweetened yogurt sauce – just plain yogurt with sugar, sometimes or often, may I confess, with whipped cream folded under for a lusciously rich, smooth taste. 

But, I needed to find another way to use those strawberries that do not pass the fresh strawberry perfection test.  I pondered strawberry bread and strawberry cheesecake ice-cream. While perusing one of my favorite websites for sure-fire recipes, King Arthur Flour (my flour of choice!), I came across the Fresh Blueberry Scones recipe I had made before with frozen strawberries since my 8-year old Emily isn’t much of a blueberry fan. I know, I can’t believe it either. Who does not like blueberries? She does like them freshly picked off the bush when we go blueberry picking, but not in muffins, pancakes or any other form once they are brought home. It’s kind of like when we go to the supermarket, nosh on the samples, pick up some of that delicious dip we loved so much, just to find it in the back of the fridge weeks later… with a many more hues of color than I care to remember…

But I digress … I made the scones and at Emily’s request tried three different toppings. After slathering them with melted butter I sprinkled granulated sugar or sugar crystals/sparkling sugar on them and left some without sugar. While I liked the sparkle and crunch of the sugar crystals, I preferred how the granulated sugar and butter married into a barely-there, but would-miss-it-if-it-wasn’t-there pearly, crunchy sheen.

These scones serve happiness on a rainy spring day or a refreshing treat in the muggy Atlanta almost-summer air. They are moist, yet fluffy and light; fruity and just sweet enough to still let the strawberries be the stars they were grown to be.

So may I introduce:

Fresh Blueberry Scones


2 cups Unbleached All-Purpose Flour
1/2 teaspoon salt
1/4 cup granulated sugar
1 tablespoon baking powder
6 tablespoons cold butter, cut into pieces
2 large eggs, beaten
1/3 cup vanilla yogurt (or strawberry yogurt or plain with 1 tsp sugar + 1/4 tsp. vanilla extract)
1/2 teaspoon vanilla extract
1 tablespoon grated lemon zest (or 1/4 teaspoon lemon oil)
1 cup chopped strawberries


2 tablespoons melted butter
2 tablespoons granulated sugar

Preheat the oven to 375°F. Whisk together the dry ingredients in a bowl. Add the butter and rub it into the dry ingredients with your fingers.

Stir the eggs, yogurt, vanilla extract, and lemon zest or oil together. Add to the dry ingredients and stir just until combined. Gently stir in the strawberries. Don’t squoosh those babies, or you end up with mooshy scones. This dough is the consistency of a wet drop-cookie dough, meaning sticky with a capital S.

Liberally flour your counter and your hands. Take the dough out of the bowl and place it on the counter. Pat it into a 1-inch-thick rectangle. Cut into 10 triangular scones (I cut 12 and still had made them plenty big. You can also make 24 mini scones) . Place on a well-greased or parchment paper lined cookie sheet.

Brush with melted butter and sprinkle with sugar. Bake for 20 minutes, or until lightly browned and a cake tester inserted into a scone comes out dry. Cool completely on a wire rack (somehow that NEVER happens in my house and may I say … They are delicious warm!). Yield: 10 – 24 scones.

I am submitting this recipe to Susan’s YeastSpotting.


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