Monday, May 18, 2009

My strawberry scones--- Iced!

There is this lovely tea room locally that serves in-season scones, and my fave is their strawberry white chocolate scones. They are so yummy! Well, these aren't those (LOL). Of course, they wouldn't share their claim-to-fame-fabulous-scone recipe with me! But, I found this recipe and thought maybe it would match it somewhat and I could immitate the strawberry white chocolate scones.
Well, I didn't put white chocolate in these, but these were close. They are not the typical dry scones. More like a moist biscuit, I'd say. Of course, then I had to go and ice 'em! LOL. I might like to try them out on my "tea society" group at one of our teas and get their imput.
Strawberry-Yogurt Scones

2 cups flour

3 TB. sugar

2 tsp. baking powder

1/4 tsp. salt

1/4 tsp. baking soda

4 TB. butter, cold, cut into 1/2 in. cubes

3/4 cup chopped strawberries

3/4 cup plain yogurt


2 TB. half and half

confectioner's sugar

1. Preheat oven to 425 degrees.

2. Stir together dry ingredients. With a pastry cutter or two knives, cut in butter until mixture resembles coarse crumbs. Stir in strawberries. Stir in enough yogurt to be able to form dough into a ball (up to 3/4 cup).

3. Turn dough onto floured surface and with floured hands, knead a few times. Press dough into a rectangle, about 1 1/2 inches thick. Fold rectangle into thirds, like a letter. Press dough into 9-inch round. Cut into 8 equal triangles.

4. Place scones into scone pan or on a cookie sheet covered with parchment paper. Bake until golden, about 15 minutes. Remove to rack to cool.

5. Whisk confectioner's sugar into half and half, adding more sugar until desired consistency is reached. Frost scones while warm.

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