I made this recipe for Strawberry & Cream Scones quite a while ago for my wife. My wife loves scones. I am trying to recreate the texture of the scones she loves from the Great Harvest Bread Company. She likes her scones crumbly. I have to keep practicing to get it right. I make biscuits and bread and I just don’t want to believe that I leave these a little dryer while I am mixing the dough. I think the name for these – Strawberry & Cream Scones does not lend itself to a more crumbly nature. About the scones – the flavor is tart from the strawberries and the scone is moist and dense. The next time I try these, I might even skip the icing. I know I would have the Cream part of the title but they were really good without the icing.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 5 tablespoons cubed butter, very cold
- 1/2 cup Greek yogurt, non-fat
- 1/2 cup half and half
- 3/4 cup chopped strawberries (small pieces)
- 1 tablespoon ice water
- 1 cup powdered sugar
- 2 tablespoons half and half
- water by the teaspoon to reach desired consistency
Preheat oven to 425 degrees. In a medium bowl, mix together flour, baking powder, sugar, and salt. Set aside. In a small bowl, whisk together Greek yogurt and half and half until smooth. Set aside. Add very cold butter (I will try to put it in the freezer for a while next time) to the flour mixture and cut it in with a pastry cutter until you have pea sized flour covered lumps of butter. I never seem to quite get lumps but the idea is that the butter is fully absorbed by the flour mixture. Add the cream/yogurt mixture and mix with on low speed to incorporate. Next, add in the cut strawberries and just barely mix.
Take out of the mixer and form the dough into a ball gently so that the strawberries don’t get too mashed up.
Knead gently, but work as quickly as possible so the dough does not get warm. If you feel like your dough is still to crumbly to hold together, you may need to add a tablespoon of two of ice cold water. Put the dough on a floured work surface and roll it into a round disk about 10 inches in diameter.
Cut into quarters, and then each quarter in half for eight wedges. Transfer each wedge onto a parchment paper lined or greased baking sheet.
Bake for 12-14 minutes. The tops will be lightly browned.
Transfer the scones to a cooling rack.