I try to steal away an hour or so of each weekend to make breakfast ahead of time for most of the upcoming week. Muffins, waffle batter, scones, kolache… something to make our early week rush a little more efficient. Something we can grab with one hand as we’re locking the door and rushing out to preschool/work/running/gymnastics/errands.
But the time Saturday rolls around, we’re totally ready to send the munchkin to the play room while we watch from the other side of the glass with our spicy chicken biscuits and fruit cups. Breakfast of champions 🙂
With our recent strawberry haul, we made a couple batches each of strawberry muffins and scones. I used one of my favorite scone recipes, a lightened, sweetened version of a savory scone from The Pastry Queen. I also took a tip from a batch of strawberry scones that Annie made and flash-froze the strawberries first. The strawberry chunks stayed prettier, for longer, than a batch I made with unfrozen strawberries.
Tender orange-scented scones studded with fresh strawberries.
- 1 1/2 cups chopped strawberries
- 3 cups all-purpose flour
- 1 Tbsp baking powder
- 1/3 cup sugar
- 1/2 tsp salt
- 1 stick chilled unsalted butter, cut into small cubes
- 1 large orange, zested and juiced (to produce 1/4 cup of juice)
- 3/4 cup fat-free Greek yogurt
- 2 Tbsp coarse sugar (optional)
- Spread chopped strawberries (I quartered medium strawberries and then cut them in half for 8 pieces) on a wax paper-lined baking sheet. Freeze at least 30 minutes.
- Preheat oven to 400.
- Using a mixer fitted with a paddle attachment, combine flour, baking powder, sugar, and salt on low speed.
- With mixer running, gradually add cubes of butter and orange zest until the mixture is crumbly and studded with flour - butter bits about the size of small peas (you can do this by hand as well).
- Add frozen strawberries, orange juice, and yogurt. Mix just until all ingredients are incorporated. The dough will be very stiff.
- Turn dough out onto a lightly floured flat surface.
- Pat dough into a rectangle 1-inch thick.
- Cut in half down the long side and then into thirds down the short side. Cut each square into triangles for 12 scones.
- Sprinkle scones with coarse sugar, if using.
- Place scones on a lined baking sheet and bake for 18 to 20 minutes, or until golden brown and no longer sticky in the middle.
- Will keep ~3 days in a tightly covered container.
Yields: 12 servings
Estimated time: 1 hour 45 minutes
Calories: 188.8 | Fat: 7.2g | Fiber .9g | Protein 4.9g | Carbs 26.1g
Weight Watchers PointsPlus: 5
These are gorgeous!
Pure deliciousness! Yum!
YUM… I have a bunch of strawberries that are begging to be made into these 😉 PS- photos are gorgeous as usual!!!!
Great tip for the flash freezing! I wish I’d known that last week before I made the cookies for my post today. Strawberries go bad so quickly, it’s great to have bake good options for the ones on their last legs.
Again with the strawberry love! That’s it, I’m buying a basket tomorrow and there’s no telling what will happen. Probably these scones.
These are amazing! the colors are amazing. I wish i have my own “haul” of strawberries 🙁
Gorgeous! Your posts this week have me craving fresh strawberries in the worst (best?) way!
I love scones (pretty much any scone) so you had me at the word scone, but these look especially amazing. I love how they are studded with chunks for strawberries – what a beautiful contrast with the scone… I am featuring this post in today’s Friday Food Fetish roundup (with a link-back and attribution), but please let me know if you have any objections. As always, it’s a pleasure to be following your creations…
It looks amazing!!! Congrats!
YUMMM i would love this with a smoothie
I made them today, but I replaced the orange with 2 key limes, and it taste like strawberry lemonade. 🙂
Thanks for sharing!
Hi! I’m doing a recipe round up of strawberry recipes from my own blog and other blogs. I would really love to include this recipe along with a picture linking to (and giving credit to) your site. Is that alright?
I made these last night. They do taste very good, but mine spread quite a lot while baking, making them appear a little flat. I froze some (prior to baking) for another time, so when I bake those I will see if keeping them closer together on the baking sheet helps.
Can I just ask is it really supposed to be a tablespoon of baking powder? Or is it just a typo? Thanks they look gorgeous I’m going to try to make them today 😀
Not a typo 🙂 I know it seems that The Pastry Queen is a little heavy-handed with the leavening, but the scones really are delicious and have a great texture.
I’ve made these several times, and they are wonderful. Today I needed to use up some fresh cherries, so I replaced the strawberries with pitted, chopped cherries (a mix of bing and Rainier). I omitted the orange zest and half the juice and added 1/2 tsp. of almond extract. I also replaced half the flour with whole wheat pastry flour. If I had had slivered almonds on hand, I would have toasted them and tossed them in, too. The cherry version is delicious!
Could you please provide some sort of measurements, or a drawing or two, to help with the cutting. With no dimensions given for the rectangle, this is quite confusing.
looks nice and tasty am going to try them thanks