Saturday, July 23, 2011

Strawberry Yogurt Scones

I may have done enough substitutions in this recipe for it to be something entirely new. The original called for ricotta, but I had some yogurt in the fridge that was a week from expiring and an aversion to buying ricotta for only one recipe. The raspberries I had bought for the scones ended up being used in another recipe, so I decided to make use of the last bit of the strawberries (how did I go through 1.5L of strawberries so quickly?). Finally, I couldn't resist the urge to use some of my buckwheat flour instead of the whole wheat (although I resisted the urge to substitute for all of the whole wheat). The end result were deliciously moist scones that looked strangely like cookies, but tasted like scones. A bit confusing, but good!

SK warns that the dough for this is wet, but mine was ridiculous despite scaling back on the cream. I might even try going without cream next time, although the final product was tasty, just not the most presentable and a pain to work with! A little bit more strawberry and maybe a dash of lemon might've also been good for this, so feel free to play around with the proportions.

One year ago: Apricot Blueberry Cobbler

Strawberry Yogurt Scones (loosely adapted from Smitten Kitchen)

1/2 cup (60g) whole wheat flour
1/2 cup (60g) buckwheat flour
1 cup (125 grams) all-purpose flour
1 tablespoon baking powder, preferably aluminum-free
1/4 cup (50 grams) granulated sugar
1/2 teaspoon table salt
6 tablespoons (85 grams) cold unsalted butter
1 cup fresh strawberries, hulled and halved
3/4 cup yogurt
1/4 cup heavy cream (see notes)

1. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
2. In the bottom of a large, wide-ish bowl, whisk flours, baking powder, sugar and salt together.
3. With a pastry blender: Add the butter (no need to chop it first) and use the blender to both cut the butter into the flour mixture until the biggest pieces are the size of small peas.
4. Toss in strawberries and use the blender again to break them into chunks.
5. Add the yogurt and heavy cream together and stir them in to form a dough with a flexible spatula.
6. Using your hands, gently knead dough into an even mass, right in the bottom of the bowl.
7. With as few movements as possible, transfer the dough to a well-floured counter, flour the top of the dough and pat it into a 7-inch square about 1-inch tall.
8. With a large knife, divide the dough into 9 even squares. Transfer the scones to prepared baking sheet with a spatula.
9. Bake the scones for about 15 minutes, until lightly golden at the edges. Cool in pan for a minute, then transfer to a cooling rack.

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