I drink a cup of hot tea every morning (and then sometimes another again later in the afternoon). I can’t think of anything that goes better with tea than scones.
These fresh strawberry scones are light and airy. They are sweet and moist and smell like Heaven coming out of the oven. The secret ingredients? Greek yogurt and lemon zest.
The fresh berries in these scones is what makes them so delightful. The fresh berries also make these scones only really good when eaten a couple of hours within baking—Beyond that, they get soggy. You can freeze them and then bake them individually which means you can have a fresh scone every morning!
To freeze, transfer unbaked shaped scones to baking sheet and place in freezer to let chill until they are firm, 30-60 minutes. Wrap the scones individually and store in a freezer-safe bag until ready to bake. Bake as originally indicated, adding a few minutes to the baking time—until golden and crust is crisp.
Combining the dry ingredients with cold butter in a food processor makes a light crumbly scone. Be sure not to over-work the dough. You want everything just combined.
Next time I make these I am going to cut them into smaller triangles (simply slice the wedges in half). They came out beautifully but rather large (about the size of my hand). I think next time I would just like a smaller scone.
Make sure you bake them until the outside is a light golden brown. This creates a crispy crust with a light and flakey inside.
1 large egg
1/4 cup plain greek yogurt
1/2 cup milk
1/8 tsp. almond extract
1/2 tsp. vanilla extract
zest from one lemon
2 1/4 cups all-purpose flour (plus more for forming dough)
1/2 cup sugar, plus more for sprinkling
1 Tbsp. baking powder
1/2 tsp. salt
8 tbsp. cold unsalted butter, cut into small pieces
1 cup diced fresh strawberries