It seems I’ve been making scones like they are going out of style, but I assure you they are not. They’re just so delicious and convenient when you bake straight from the freezer and have a warm, fresh scone for breakfast. Strawberries can be a finicky fruit in baking because with their high water content, they can produce very soggy baked goods. These scones are one way to get around that problem. When you flash freeze them and then bake from the freezer, you know you’ll be eating a light and fluffy scone with juicy berries that don’t have time to get soggy because they go from freezer to oven to belly. Of course you are welcome to bake them immediately after the dough is made and shaped, but if they aren’t eaten within a couple of hours, they will get soggy.
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.)