bakin' and eggs

My grandmother’s birthday was yesterday (HAPPY BIRTHDAY MEMA!) and I wanted to send her a package with some goodies. She has loved scones ever since I made them for a brunch when I graduated from college. Since strawberries are in season, I decided that fresh strawberry scones would be perfect to send! She received them yesterday and loved them. She said she would share the chocolate biscotti that was also in the package but the scones were all hers!

These are a great breakfast on a spring or summer morning!

Fresh Strawberry Scones
(Recipe source Good Things Catered)

Ingredients:

2 1/4 – 2 1/2 cups all purpose flour (depends on how ripe your strawberries are)
1/4 cup sugar, plus extra for sprinkling (I used turbinado sugar for sprinkling)
1 tbsp baking powder
1/4 tsp salt
1 stick (8 tbsp) butter, chilled and cut into small pieces
1 egg
1/4 cup plain yogurt
1/4 cup milk
1 cup fresh strawberries, diced

Directions:

Preheat oven to 350 degrees.

In a small bowl, combine egg, yogurt and milk. Whisk to combine. In a large bowl, combine flour, sugar, baking powder and salt. Whisk to combine.

Cut butter into flour by using a pastry cutter, two knives (or if you’re impatient like me your hands) until all pieces of butter are smaller than pea size. The flour mixture should be coarse looking. Add the strawberries into the flour mixture and toss to coat. Add the wet ingredients into the mixture and mix lightly with a fork until dough comes together.

Turn dough out onto well floured work surface and pat into large ball. Cut dough ball in half. Shape half of the dough into a flat disk shape and cut into 8 slices. Repeat with other dough half and place both onto a baking sheet. Sprinkle with sugar and bake for about 25 minutes or until slightly browned.

Remove from oven  and let cool on baking sheet for about 10 minutes. Transfer to a wire rack and let cool completely.