One of the recipes we made was for Strawberry Scones. I chose this recipe from Annie’s Eats because I had all of the ingredients on hand. They were very yummy and she gave some good advice about only baking a few at a time since the strawberries tend to make the scones soggy after a few hours. She said to shape all the dough into the scone shapes and freeze what you don’t cook immediately. When you are ready to cook them, you can cook them frozen, but will need to add 5 to 8 minutes to the cooking time. I did this and they turned out just fine. Here is the recipe:
Fresh Strawberry Scones
1 large egg
1/4 cup plain or vanilla yogurt
1/2 cup milk
1 tsp lemon zest
2 1/4 cups all-purpose flour
1/3 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
1. In a small bowl, whisk together the egg, yogurt, milk and citrus zest until blended; set aside.
3. Add the strawberries to the flour mixture and toss to coat. Add the wet ingredients to the bowl with the dry ingredients and gently fold together until a sticky dough has formed. Knead just a few times to ensure that all the dry ingredients are incorporated and the dough is cohesive. If absolutely necessary, add more milk 1 tablespoon at a time to hydrate the remaining dry ingredients.
4. Transfer the dough to a well floured work surface and pat into a disc about 7-8 inches in diameter. Sprinkle lightly with additional sugar. Slice the disc into 8 wedges.
5. Preheat the oven to 425˚ F. Line a baking sheet with a silicone baking mat or parchment paper. Place the shaped scones on the prepared baking sheet and bake until lightly browned on top, about 15 minutes. Let cool a few minutes before serving.
Freshly Homemade Strawberry Milk
1 cup strawberries, chopped
1/2 cup sugar
1 cup water
1 1/2 cup milk
In a small pot, heat strawberries, sugar and water until boiling. Let boil for about 10 minutes; mixture will reduce and thicken slightly. Using a mesh strainer, strain the mixture into a small bowl. You can use the leftover strawberries as for toppings or as an ingredient in other recipes. (I used mine in margaritas and as a topping for my 2 Minute Cupcakes.) Set the syrup in the fridge to cool down for a few minutes.
Divide the milk in 2 chilled glasses and stir the syrup into the milk until well mixed. Drink up and enjoy!
We had to sample just a few!
They were some hungry goats! We got there early and were the only ones visiting and feeding the goats.