Strawberry Scones for Breakfast – A Scrumptious Way to Start Your Day
Strawberry is a fruit which brings smile to my face and saliva in my mouth ever time I see a pack in my supermarket. I just love the sight of these vibrant looking, dimpled chin Strawberries wearing curly green caps. As soon as I get my hands on them I start visualizing what will I be making with them…(if there remains some).
When I saw Scones on the Daring Baker challenge of this month by Audax, I knew exactly what I will be using my little babies for. And what a wonderful treat these Strawberry scones are to have it on my breakfast table!
Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens! Thanks Audax for sharing some intricacies involved in baking scones and making it a simple and enjoyable treat to bake.
Scones are pretty easy to bake, just that one needs to concentrate a little on the texture of the dough while rubbing the butter with the flour. You can read more about perfect scone making from here. I added strawberries to my scones and replaced half of flour with wholewheat flour.
- 1 cup wholewheat flour
- 1 cup All purpose flour
- 1 cup Strawberries
- 2/3 cup yogurt/curd
- 5 tbsp. cold butter
- 1 tbsp. granulated sugar
- 2 tsp. baking powder
- A pinch of salt
Lemony Drizzle (optional);
- 1/2 cup powder sugar
- 1 tbsp. lemon juice
Method; Pre heat the oven at 200 °C and line a cookies sheet. Wash and hull the strawberries and chop them into small pieces. Sift flour and baking powder twice. Take a large vessel and add both the flours, sugar, baking powder, salt and mix it well.
Grate the cold butter and pour the dry ingredients into it. Quickly rub the mixture with light hands till it resembles coarse bread crumbs. Add yogurt and gently bring in all the ingredients together to make a soft dough.
Turn the dough out on a floured surface and knead the dough very lightly 3-4 times. Make a large circle with the dough, use a floured knife and make wedges on it.
Keep the wedges touching each other if you want soft edges and a little far if you like crisp edges as I did to my scones. Galze the scones with milk or sprinkle them with granulated sugar (as I did).
Bake the scones for about 10 minutes till the crust is slightly golden brown and the edges start setting. Take out and let the scones cool a little before topping them with frosting.
Mix both the ingredients for drizzle and pour it on the scones.
Serve these Strawberry scones with the lemony drizzle, butter or any fruits preserve of your choice. Scones are a wonderful way to start your day if you are bored with your routine breakfast and it takes very little time and effort to bake them as well.
- Increase the sugar if you like sweet scones, this recipe is mild.
- Press the strawberry pieces if they peep out of the wedges.
- You could even puree the fruit and use in the recipe.