Rev: Strawberry Scones (12/02)

[Alethea]

I made these this weekend, and thought they were pretty good, especially hot out of the oven. Since fresh strawberries aren't to be found in New England this time of year:rolleyes:, I used frozen. I was a little worried this change would make the scones too wet, so I thawed the berries in the bag but then let them sit between several layers of paper towels to absorb some of the excess juice. The dough worked fine. I do think these would be even better when made with fresh, ripe, spring strawberries. Raspberries and raspberry yogurt might be a nice substitution too.

[Kristine]

Well, we've got fresh strawberries out in CA this time of year, but I didn't use them either. :o I actually just used plain yogurt, and NO fruit, and these scones still turned out pretty good. I made mine into individual biscuits, and that's exactly what they reminded me of-- a sweet biscuit. They are definitely best right out of the oven I thought.

[Terrytx]

I did use fresh strawberries and these were great. Peaches and peach yogurt...blueberries....I see a future for this recipe.

[JackieO]

Originally posted by Terrytx
I did use fresh strawberries and these were great. Peaches and peach yogurt...blueberries....I see a future for this recipe.
Ditto. I made these over the weekend using fresh strawberries (from Florida) and Yoplait ff strawberry yogurt. Very good and very easy. I baked them for 20 minutes (just scored, not separated) and while the toothpick came out clean, the inside was just a tad doughy for my liking. Next time I'll bake them a little longer....

[ShanaG]

I made these scones over the weekend, using frozen strawberries. The dough was very wet (I should have read this thread first, and followed Alethea's advice about draining the strawberries first). Anyway, the finished product was very good :) I will definitely repeat this recipe when fresh strawberries are available.

[LonghornGal]

Hey - any of you lovely ladies (or gents) have the recipe in MC already? I'm thinking of changing my obsession from muffins back to scones. :)

--Kristin

[KristinK]

Shana, thanks for the reminder about these. I had almost forgotten about them!

Kristin, they were posted on the website:

Strawberry Yogurt Scones

Scones are similar to biscuits, but these have a wet, sticky dough. Serve fresh from the oven with hot tea.

1 1/2 cups all-purpose flour
2/3 cup whole wheat flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup diced strawberries
2/3 cup strawberry fat-free yogurt
3 tablespoons butter, melted
1/2 teaspoon grated orange rind
1 large egg white, lightly beaten
Cooking spray
2 teaspoons sugar

Preheat oven to 400°F.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, 1/2 cup sugar, baking powder, baking soda, and salt in a large bowl. Combine strawberries, yogurt, butter, rind, and egg white; add to flour mixture, stirring just until moist.

Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat into an 8-inch circle on a baking sheet coated with cooking spray. Cut into 12 wedges, cutting into but not through dough; sprinkle with 2 teaspoons sugar. Bake at 400° for 20 minutes or until lightly browned.

Yield: 12 scones (serving size: 1 scone)

NUTRITION PER SERVING
CALORIES 152 (20% from fat); FAT 3.3g (sat 1.9g, mono 0.9g, poly 0.3g); PROTEIN 3.6g; CARB 27.7g; FIBER 1.5g; CHOL 8mg; IRON 1.1mg; SODIUM 227mg; CALC 78mg;

Cooking Light, DECEMBER 2002

[LonghornGal]

Yep! Found 'em, made 'em, loved 'em. I used Splenda and frozen strawberries in case anyone wants to know about subs.

--Kristin

[Vicanddi]

Sounds yummy, thanks for sharing. May have to try them out this weekend. Do you think I could use dried strawberries?
Kristin, did you use WW pastry flour, or just regular WW flour?

[LonghornGal]

Dianne, I used regular WW flour as I am still trying to use up that bag I was complaining about months ago when you turned me on to WW pastry flour. I find that in a porportionate amount it's not too grainy.

Also, that reminded me - I used bread flour instead of all purpose because I was out! :eek: