Early one recent Saturday morning, my two and a half year old son, Cashel, turned to me and said, quite out of the blue, “Are there going to be strawberry muffins coming up, Mama?” I’m pretty sure he’s never had a strawberry muffin, so I have no idea where this request originated.
“No, sweetie,” I said, “We don’t have any strawberry muffins.”
He looked crestfallen, but then suddenly his face lit up. “Maybe we could make some!” he ventured brightly.
Always delighted when my son wants to cook anything with me, and remembering that we had a basket of strawberries that he had begged me to buy and then, mysteriously, refused to eat, I said, “I guess we could.”
“That’s a great idea!” Cashel replied excitedly, already halfway to the kitchen.
By the time I caught up with him, I had decided that strawberry scones seemed like an even better idea. While most scone recipes call for cream or half-and-half, I didn’t have either, so I used low-fat milk and crossed my fingers. I also didn’t have the plain yogurt called for in the recipe I was using, so I subbed whole-milk vanilla yogurt. The resulting scones were mildly sweet, on the light side (which is a good thing in my book), and had a crisp golden crunch on the outside.
If you’re wondering what to make for the mom in your life for Mother’s Day, I’d say these scones are a fabulous idea.Print
The beauty of scones is that they can be whipped up in minutes and use ingredients most of us have on hand. Feel free to substitute other fruits (peaches would be lovely) for the strawberries. This recipe is adapted from Baking with Julia, by Dorie Greenspan.
Makes 24 scones.
- 3 cups unbleached all-purpose flour
- 1/2 cup sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon table salt
- 3/4 cup (1 1/2 sticks) cold, unsalted butter, cut into tiny pieces
- 1 cup half-and-half or milk
- 1 tablespoon plain or vanilla yogurt
- 12 strawberries, sliced
- 2 tablespoons raw or turbinado sugar
- Preheat oven to 425°F and line a large baking sheet with parchment paper.
- In a large bowl, mix the flour, baking powder, baking soda, salt, and sugar together.
- Add the cold pieces of butter and work it into the flour with your hands, being careful not to overwork the dough.
- Stir in the yogurt and half-and-half or milk, and then gently fold in the strawberries.
- Turn the dough out onto the lightly floured board and form it into a large square, about ½-inch thick.
- Cut the square into 12 smaller squares, and then cut each small square in half diagonally to make 24 small triangles.
- Place triangles on prepared baking sheet, about 2 inches apart, and sprinkle the tops with the raw or demarrara sugar.
- Bake in preheated oven for 15 to 18 minutes, until golden brown.