These scones were a very happy accident. Fresh strawberries are in abundance this fall and I wanted to use them in a simple recipe that really elevated the strawberry flavor without adding a ton of sugar. I remembered the basic scone recipe that my friend Dani game me and, hence, these babies were born. They only take about 30 minutes from start to finish, so not only are they delicious, they’re easy!
2 Cups Flour
2 Tbs Sugar
2 tsp baking powder
1 tsp kosher salt
½ tsp baking soda
5 Tbs butter, cold and cubed
1 egg, separated
8 oz plain greek yogurt
2 Cups chopped strawberries (sweetened slightly with 1 tsp sugar, if desired)
3 oz cream cheese, cubed and frozen (or VERY firm)
1 Tbs raw sugar
5 Tbs powdered sugar
½ tsp milk
⅛ tsp vanilla
*This amount only makes a TINY amount of glaze…just a few “stripes” for each scone. If you want a heavier glaze, just double the recipe.
Put all dry ingredients into a bowl and whisk to combine. Add cold butter in chunks and stir into the flour mixture. Add egg yolk and greek yogurt and cut it into the flour mixture using a pastry blender. Dough will be crumbly. Add strawberries and cream cheese and gently fold them into the dough.Lightly flour your counter top and form the dough into a flat disk. If the dough seems moist, due to the juicy strawberries, press a little extra flour into the top and sides of the disk. Cut into 10 even triangles.
Place the triangles on a sprayed baking sheet, about 1 inch apart. Brush with the egg whites and sprinkle with raw sugar, if desired. I use Sugar in the Raw.Bake in a 400 degree oven for 15 minutes. Tops should be golden brown. Drizzle a small amount of glaze over each scone. Serve immediately.
*Due to the short shelf life of strawberries, these scones need to be eaten within a day of baking…if they last that long.