I try to steal away an hour or so of each weekend to make breakfast ahead of time for most of the upcoming week. Muffins, waffle batter, scones, kolache… something to make our early week rush a little more efficient. Something we can grab with one hand as we’re locking the door and rushing out to preschool/work/running/gymnastics/errands.
But the time Saturday rolls around, we’re totally ready to send the munchkin to the play room while we watch from the other side of the glass with our spicy chicken biscuits and fruit cups. Breakfast of champions
With our recent strawberry haul, we made a couple batches each of strawberry muffins and scones. I used one of my favorite scone recipes, a lightened, sweetened version of a savory scone from The Pastry Queen. I also took a tip from a batch of strawberry scones that Annie made and flash-froze the strawberries first. The strawberry chunks stayed prettier, for longer, than a batch I made with unfrozen strawberries.
Tender orange-scented scones studded with fresh strawberries.
- 1 1/2 cups chopped strawberries
- 3 cups all-purpose flour
- 1 Tbsp baking powder
- 1/3 cup sugar
- 1/2 tsp salt
- 1 stick chilled unsalted butter, cut into small cubes
- 1 large orange, zested and juiced (to produce 1/4 cup of juice)
- 3/4 cup fat-free Greek yogurt
- 2 Tbsp coarse sugar (optional)
- Spread chopped strawberries (I quartered medium strawberries and then cut them in half for 8 pieces) on a wax paper-lined baking sheet. Freeze at least 30 minutes.
- Preheat oven to 400.
- Using a mixer fitted with a paddle attachment, combine flour, baking powder, sugar, and salt on low speed.
- With mixer running, gradually add cubes of butter and orange zest until the mixture is crumbly and studded with flour - butter bits about the size of small peas (you can do this by hand as well).
- Add frozen strawberries, orange juice, and yogurt. Mix just until all ingredients are incorporated. The dough will be very stiff.
- Turn dough out onto a lightly floured flat surface.
- Pat dough into a rectangle 1-inch thick.
- Cut in half down the long side and then into thirds down the short side. Cut each square into triangles for 12 scones.
- Sprinkle scones with coarse sugar, if using.
- Place scones on a lined baking sheet and bake for 18 to 20 minutes, or until golden brown and no longer sticky in the middle.
- Will keep ~3 days in a tightly covered container.
Yields: 12 servings
Estimated time: 1 hour 45 minutes
Calories: 188.8 | Fat: 7.2g | Fiber .9g | Protein 4.9g | Carbs 26.1g
Weight Watchers PointsPlus: 5