Monday, May 2, 2011
What surprising news we all heard last night or woke up to this morning. Of course last Friday, another very big event was making news worldwide...the highly anticipated wedding of Prince William and Kate Middleton!
Like so many others, I thought it would be fun to get up early (but not THAT early) and watch the royal nuptials. Also, it was the perfect excuse to make these yummy strawberry scones :)
This recipe was really wonderful! The scones were tender and buttery. The recipe calls for plain or vanilla yogurt and I used my favorite vanilla yogurt from Trader Joe's. I buy this primarily for my daughter but I love it too. Thick and creamy...it's so good!
Of course, you don't have to wait for the next royal wedding to enjoy these. Go ahead and make them this weekend. They would be perfect for a Mother's Day brunch!
I loved Kate's dress! It was prefect and she truly looked like a princess. Congrats to the new Duke and Duchess!!
1 large egg
¼ cup plain or vanilla yogurt
½ cup milk
1 tsp. orange or lemon zest
2¼ cups all-purpose flour
¼ cup sugar, plus more for sprinkling
1 tbsp. baking powder
½ tsp. salt
8 tbsp. cold unsalted butter, cut into small pieces
1 heaping cup diced fresh strawberries
In a small bowl, whisk together the egg, yogurt, milk and citrus zest until blended; set aside. In the bowl of a food processor combine the flour, sugar, baking powder, and salt. Pulse briefly to blend. Add the butter pieces to the bowl with the dry ingredients and pulse several times to cut the butter into the flour, until the largest butter pieces are the size of small peas. (If you don't have a food processor, you can just as easily mix up the dry ingredients in a mixing bowl and cut in the butter using a pastry blender or two knives or forks.) Transfer the mixture to a large mixing bowl.
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 with a fork or spatula 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. (Only if absolutely necessary, add more milk 1 tablespoon at a time to hydrate the remaining dry ingredients.)
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.
To bake the scones, 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.
To freeze, transfer the baking sheet with the shaped scones to the freezer and let them 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 (usually about 18-20 minutes for me.)
Source: Annie's Eats