Muffins and Scones

Strawberry Scones

by Shawnda on April 18, 2012

in Breakfast,Fruit,Lighter & Healthier,Muffins and Scones,Strawberries

Strawberry Scones

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 :)

Strawberry Scones

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.

Strawberry Scones

Strawberry Scones

Tender orange-scented scones studded with fresh strawberries.

Ingredients

  • 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)

Instructions

  1. 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.
  2. Preheat oven to 400.
  3. Using a mixer fitted with a paddle attachment, combine flour, baking powder, sugar, and salt on low speed.
  4. 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).
  5. Add frozen strawberries, orange juice, and yogurt. Mix just until all ingredients are incorporated. The dough will be very stiff.
  6. Turn dough out onto a lightly floured flat surface.
  7. Pat dough into a rectangle 1-inch thick.
  8. Cut in half down the long side and then into thirds down the short side. Cut each square into triangles for 12 scones.
  9. Sprinkle scones with coarse sugar, if using.
  10. 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.
  11. Will keep ~3 days in a tightly covered container.

Notes

Yields: 12 servings

Adapted from The Pastry Queen and Annie's Eats

Estimated time: 1 hour 45 minutes

Nutritional Information
Calories: 188.8 | Fat: 7.2g | Fiber .9g | Protein 4.9g | Carbs 26.1g
Weight Watchers PointsPlus: 5

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{ 16 comments }

Fresh Strawberry Muffins

The first signs of spring hit southeast Texas nearly two months ago. We swam (with a leeeettle help from the pool heater), we started putting in this year’s spring garden plants, and we hit up a nearby farm to pick strawberries.

14 pounds of strawberries.

And I was leaving for a California trip in less than 2 days.

My husband took one look in the fridge, one look at me, and then walked away with the “at least it’s [strawberries] and not cats” face. His Daddy To-Do List while I was gone was two items long: 1) Make sure she really brushes her teeth, not just licks off the toothpaste and 2) Eat as many strawberries as humanly possible. And then eat a few more.

Fresh Strawberry Muffins

The first thing we did was make fresh strawberry muffins. Last year, we made countless batches of Strawberry Cream Cheese Muffins with our strawberry haul… but they’re a little less figure friendly than I’d like. We took our favorite muffin recipe, lightened it a bit, and added plenty of those “must eat tomorrow” strawberries. The resulting muffin is moist and tender, and studded with juicy chunks of ripe strawberries.

When strawberry season rolls around to your side of town, grab a bucket. Or to unlock the Hoarder Badge, 4 buckets. And your muffin pan.

Strawberry Muffins

A lighter muffin studded with fresh strawberry chunks.

Ingredients

  • 3 cups + 1 Tbsp all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 10 Tbsp unsalted butter, cubed and softened
  • 3/4 cup sugar
  • 2 large eggs
  • 2 tsp vanilla
  • 1/4 tsp almond extract
  • 1 1/2 cup plain fat-free Greek yogurt
  • Generous 1 1/2 cup chopped strawberries (~8 oz by weight, after hulling)
  • Coarse sugar, for sprinkling tops (optional)

Instructions

  1. Preheat oven to 400
  2. Mix 3 cups flour, baking powder, baking soda, salt in medium bowl; set aside.
  3. Cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
  4. Add eggs, one at a time, beating well after each addition followed by the vanilla and almond extract.
  5. Beat in half of dry ingredients, followed by a third of the yogurt.
  6. Add remaining dry ingredients in two batches, alternating with the yogurt, until incorporated.
  7. Toss strawberries with the remaining 1 Tbsp flour and add to the mixer, mixing for just a few more seconds to distribute evenly (the batter will be very, very thick).
  8. Spray a muffin tin with non-stick spray or line with paper liners.
  9. Divide the batter evenly among cups, using a large cookie scoop (my scoop is ~2.25 inches across).
  10. Sprinkle tops lightly with coarse sugar, if using.
  11. Bake for 8 minutes and then decrease oven temperature to 375 and bake for ~12 more minutes until golden brown and a skewer inserted in the center comes out clean.
  12. Let cool 5 minutes in the pan before removing and cooling completely.
  13. Will keep ~3 days in a covered cake plate.

Notes

Yields: ~18 muffins

Adapted from Cook's Illustrated Blueberry Muffins

Estimated time: 1 hour

Nutritional Information
Calories: 188.8 | Fat: 7.2g | Fiber .9g | Protein 4.9g | Carbs 26.1g
Weight Watchers PointsPlus: 5

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Lighter Grapefruit Scones

With a bounty (15 lbs!) of beautiful Texas grapefruit, Grapefruit Scones were one of the first things on my list to tackle after we replaced our broken oven. I wanted a simple cream scone, studded with grapefruit, that wasn’t to sweet and not too terrible for my waistline.

I started with the Basic Cream Scone from Cook’s Illustrated. And then I kind of hit it with a wrecking ball.

What usually makes a scone so melt-in-your-mouth tender is fat, usually from butter and cream. I don’t know about you, but those are two of my favorite food groups :) I knocked out 75% of the heavy cream and replaced it with fat-free greek yogurt and grapefruit juice, two items that would keep the batter thick and flavorful. In addition to flavor, the small chunks of cold butter also contribute to lift and texture so I increased the baking powder after reducing the butter just a bit.

Lighter Grapefruit Scones

The upside: You still get that crumbly scone goodness, with significantly less fat.

The downside: Without all the extra fat to keep them moist, they don’t keep as long (2-3 days vs 4-5+)

I added a generous dose of chopped grapefruit and zest, and just a little extra sugar to help offset the bitterness from the fruit (my husband required a drizzle of honey at breakfast to make his even sweeter). And there’s no mistaking that each bite belongs to a grapefruit scone :)

Grapefruit Scones

Slightly sweet, tender scones studded with grapefruit.

Ingredients

  • 1 ruby red grapefruit
  • 1/4 cup + 2 Tbsp sugar
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 4 Tbsp butter, cut into pieces or grated
  • 1/4 cup heavy cream
  • 1/2 cup + 2 Tbsp fat-free Greek Yogurt
  • 1 Tbsp coarse sugar, for topping

Instructions

  1. Preheat oven to 450.
  2. Zest half the fruit to get 1 Tbsp (unpacked) zest.
  3. Cut the tops and bottoms of the grapefruit off.
  4. Remove the peel and pith with a knife and cut the grapefruit segments from the membranes over a bowl to catch the juice.
  5. Cut each segment into 2-3 pieces and set a side.
  6. Squeeze the leftover membranes into the bowl. Reserve 2 Tbsp of the grapefruit juice and discard the rest.
  7. Pulse the sugar, zest, flour, baking powder, and salt a few times in a food processor.
  8. Add the butter and pulse until the butter is about the size of peas.
  9. Transfer to a mixing bowl.
  10. In a small bowl, stir together the 2 Tbsp grapefruit juice, heavy cream, and yogurt.
  11. Add the yogurt mixture and grapefruit segments to the dry ingredients, stirring until most of the dry ingredients are incorporated
  12. Turn out onto a lightly floured surface and pat into a rectangle 1-inch thick.
  13. Cut in quarters and cut each rectangle diagonally.
  14. Refrigerate 15 minutes.
  15. Top with sugar and bake 12-15 minutes, until lightly browned.
  16. Let cool at least 10 minutes before serving.
  17. Store for a couple of days in an airtight container. Warm for 10-12 seconds in the microwave before serving.

Notes

Yields: 8 servings

Adapted from Cooks Illustrated's Cream Scones

Estimated time: 45 minutes

Nutritional Information
Calories: 238.5 | Fat: 8.5g | Fiber 1.3g | Protein 5.2g | Carbs 34.9
Weight Watchers PointsPlus: 6

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{ 18 comments }