Sunday Musings and Strawberry Scones.
(September 20th, 2020 update: I was making these scones two days ago and realized I was out of eggs, so I replaced the one this recipe calls for with a quarter cup of coconut oil. The scones turned out even better: they were soft and chewy but also had that delicious shortbread texture that I love. So I had to let you know about this!)
It’s Sunday, the wind is blowing through the open windows, and I’m writing this from the couch, sipping sparkling water and nibbling on strawberry scones that just came out of the oven.
Scones have always been amongst my favorite pastries to make, and to me, they carry the quintessential idea of Sundays. The notion that you can sleep in, lounge around, read, relax, do whatever you enjoy doing, and treat yourself to something delicious.
On top of that, scones play a central role in my relationship because they’re the first thing I ever made for E. It was the evening of our first date, my roommate and best friend V. and I had done one another’s hair and make-up, and I was tottering around the house in a shape-fitting little black dress and very, very, high, high heels (cause naturally!).
E. texted me that she would be at my house to pick me up in about an hour, and I felt nervous, as if a part of me knew this was going to be a date with destiny. So I did what I do whenever I’m stressed: I headed to the kitchen, tied an apron over my little black dress and got baking (it is truly a meditative practice to me!). I threw together a batch of zesty scones with Earl Grey, lavender buds, and lemon zest, and, when E. arrived, I invited her in for scones and tea. We were both quite nervous, and this was really such a sweet, unexpected way to start our relationship.
Fast-forward a few months, and now, E. and I live together! And practically every Sunday, we make a batch of scones. Usually, we make Earl Grey or lemon-lavender scones. But yesterday, I thought of experimenting and using the organic strawberries E. picked a few weeks ago, and that we put in the freezer to use for smoothies. The result turned out absolutely delicious, and so I thought that today, I’d share the recipe with you all!
For 12 large strawberry scones, you will need:
2 cups of flour
1/3 cup of sugar + 4 tablespoons (separate, in a small bowl or cup)
1 tsp baking soda
1 pinch of Himalayan salt
1 cup of frozen strawberries
1 stick of butter, frozen
1 egg (or 1/4 cup of coconut oil, see above)
1/2 cup strawberry Greek yogurt (if you don’t have any on hand, use plain Greek yogurt instead).
- Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
- In a large bowl, mix together the flour, sugar, baking soda, and salt.
- Using a microplane, grate in the frozen strawberries.
- Next, grate in the frozen butter stick.
- Crack the egg and add the yogurt into the bowl.
- Mix together with your fingers, until the mixture comes together homogeneously. Be careful, you don’t want it to get too smooth, or you won’t have that delicious, biscuity texture.
- Form twelve balls of dough with your hands, roll them in the sugar on all sides, and lay them on the baking sheet with enough space in between them.
- Bake the scones for 22 minutes, until golden.
- Enjoy with a cup of tea, some jam, honey, or butter!
Note: The dough can be kept in the fridge in a storage bag for up to two days, or frozen for three months. You can also substitute the strawberries for Earl Grey tea leaves, dried lavender buds, lemon zest, or anything else that tickles your fancy! Be creative and experiment!
If you try this recipe, let me know what you think! Don’t forget to tag @theempresswithin in any Instagram pictures so I can see your take on it!