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Recipes

Scrumptious Strawberry Scones

by Jo - Thursday, June 6, 2013 strawberry_scones

Spring is finally here in Colorado and we’re proud to report so are juicy red strawberries! To celebrate, inspired by Chobani Greek Yogurt, I decided to try some scones out.

This version is lower in fat because it uses half the butter that most scone recipes call for. The color of the light brown and slight pink dough against the rich red punctuation of fruit is lovely when cooked, and makes for a perfect morning pastry or a fine accompaniment to afternoon tea on the patio.

So, here’s what you need if you’d like to try this yourself. Remember it only makes eight scones, so chose your recipients wisely!

  • 3/4 cup vanilla flavored Chobani Greek Yogurt (you can also use strawberry flavor)
  • 2 c all-purpose flour (I assume you could also do half and half wheat and white, but expect a more dense scone)
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp Kosher salt
  • 4 Tbsp cold unsalted butter cut into 1/4” cubes
  • 1 cup chopped fresh strawberries
  • (optional) granulated or turbinado sugar for sprinkling

Preheat oven to 425 degrees Fahrenheit. Whisk together flour, sugar, baking powder and soda, and salt. Use a pastry cutter or your fingers to work the butter into the flour mixture until you have a flour consistency of cornmeal.

Stir in strawberries and yogurt until well mixed. At this point, I started mixing with my hands, but make sure not to mix too much or your scones will not be light and fluffy.

Plop dough out on floured surface and fold onto itself 3 to 4 times. Form into a 1” high circular disk and cut into 8 wedges.

side note: Parchment paper is a new favorite must-have in my baking toolkit. It eliminates cleanup and I don’t have to scrape any more pans! Get yourself a box if you don’t already swear by it. 

Back to the recipe. Place the wedges on the pan covered with aforementioned parchment paper and make sure that they have some room to grow because they will. If you would like to sprinkle sugar on top before cooking, go for it. Bake for 12-15 minutes, or until golden brown. These little guys taste best when completely cooled.

Bring to a brunch, gift to friends, or family. These are sure to please and satisfy your springtime hankerings!

Jo - JoAnne “Jo” Baldwin was our Reservations and Marketing Associate from 2011 to March 1, 2014. She enjoys looking for new projects and places to visit, and always eager to try a new recipe or climb another hill (either on bike or on foot). She seeks to share various elements of local culture and history with our followers, particularly recipes. In 2014 Jo headed west towards Seattle to look for more hiking, camping, or skiing, but luckily for us she still shares her favorite recipes and travel stories in our Rambler e-newsletter.