Forget the chocolate; vanilla is absolutely decadent with strawberries and these Strawberry Vanilla Scones prove that. They’re easy and amazing.
Can you believe it’s already the second Wednesday of the month? I gotta say, it sure seems that time’s speeding up.
If I didn’t have a calendar to keep track of the times I’ve traveled around the sun I’d never believe that I’m really the age I am. Or that the first month of 2015 is in the books and we’re whooshing our way through the second.
Or that it’s reveal day for Blogger C.L.U.E. Society again! You remember how this goes? Each member of the group is given a fellow blogger’s name and is charged with making a dish from that blog. But there’s a hitch. Our dish has to follow a theme.
For February, of course, we had to go red.
Don’t misunderstand though. It’s not as though I landed on the scones right away. Alice made them back in 2011. I went back and forth through pages and pages of amazing foods before I hit scone heaven.
Even though it isn’t red, Broccoli and Cheese Soup almost made its appearance. Any Berry Yogurt Muffins were calling me around breakfast time and I almost made them just because. And you don’t want to get me started on how good the Dijon and Cognac Beef Stew looked.
To tell you the truth, Alice sounds so much like me, she might very well be my twin (other than the fact that the closest to being a forensic anthropologist I’ll ever get is being an avid fan of the show, Bones.
But, the scones are what I chose and what I made. Care to hear about them?
One of the things I love about scones is that they look and sound hoity-toity, but they’re really easy to make. As long as the dough isn’t played with too much, they’ll turn out flaky and wonderful.
Alice’s strawberry vanilla scones are no different. It was a simple matter to mix up the dry stuff, then knead in the butter with my finger tips, leaving some small bits, but handling the stuff as little as I could.
I whisked the yogurt, eggs and vanilla, then added it to the flour mixture, using a wooden spoon to combine everything well but gently. Finally, I folded in the strawberries, making sure to leave as much of the juices in the bowl as I could
I made two rounds, cut them into six triangles each and baked them on my Silpat on a baking sheet.
You even need to ask? Look at those lovelies. They were absolutely delicious and I loved every bite. I was totally reluctant to share with Doug and Sophie, but did allow each one, which they enjoyed as well.
The only thing I might do next time is to add a vanilla glaze to the top of the scones.
- 1-2 cups fresh, sliced strawberries
- 1 tablespoon sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons vanilla sugar
- ½ cup (1 stick) cold, unsalted butter, cut into pieces
- 2 large eggs
- 1 egg, beaten
- ¼ cup yogurt
- 1-1/2 tsp vanilla extract
- Preheat the oven to 350.
- Combine the sugar and strawberries in a medium bowl, being sure to coat the strawberries with the sugar, and let sit for 30 minutes.
- In a large mixing bowl, sift the flour, baking powder and salt together. Whisk in the sugar just until combined. Knead in the butter, using your fingertips until it is well incorporated and the mixture starts to clump together to form pea-sized lumps.
- Gently fold in the sliced, macerated strawberries, omitting the juices emitted by the macerating process (1/2 hour at room temperature with 1 TBS sugar).
- In a small bowl, whisk together the yogurt, 2 eggs, and vanilla until combined. Then sprinkle it into the flour mixture and toss together using a fork. Turn the shaggy dough out onto a floured surface and gently pat and knead until it just comes together, handling the dough as little as possible.
- Form two 6 inch rounds and cut into 6 triangles with a sharp knife or pizza cutter. Place triangles on cookie sheets. Brush the tops with the beaten eggs and bake for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool on a wire rack for ten minutes and serve warm or enjoy later!
So, are you as in love with those beauties as I am? They were so, so good. Please be sure to head over and visit Alice if you get a chance. I’m so happy that I got to know her a bit better this month. As you know from the last three second Wednesdays of the month, the Blogger C.L.U.E. Society is a group of food bloggers who play a game together; sneaking around each other’s sites and surprising one another with the dishes we make from what we find. It’s our chance to have fun together and since you’re here, you get to be a part of the game. I’d love it if you’d take a minute and check out the other players. Heck, you may even find the person who got Taking On Magazines as their blog before I do. If you do discover who it was, let me know, okay?
Bacon & Cheddar Savory Bread Pudding Bites by Lisa from Authentic Suburban Gourmet
Banana Cranberry White Chocolate Muffins by Aly from Cooking in Stilettos
Blood Orange Mojito by Anna from annaDishes
Buffalo Roasted Chickpeas by Janet from Cupcakes to Caviar
Cherry Almond Coconut Bars by Jean from Lemons and Anchovies
Dark Chocolate Pomegranate Bark by Ramona from Curry and Comfort
Garlicky Roasted Tomatoes by Azmina from Lawyer Loves Lunch
Love Potion #9 w/ Raspberry Chambord Ice Cubes by Christy from Confessions of a Culinary Diva
Madam Wong’s Pizza Rolls by Kelli from Kelli’s Kitchen
Negroni by Kate from Kate’s Kitchen
Paloma Naranjada Cocktail by Stacy from Food Lust People Love
Pomegranate-Lime Granita by Debra from Eliot’s Eats
Raspberry Amaretto Bundt Cake by Liz from That Skinny Chick Can Bake
Raspberry-Strawberry Puff Pancake by Alice from A Mama, Baby and Shar-pei in the Kitchen
Red-Hot Currant-Glazed Pork Chops by Stacy from Food Lust People Love
Red Velvet Cupcakes by Lea Ann from Cooking on the Ranch
Roasted Asparagus by Kim from Liv Life
Strawberry Chia Jam w/ Chia Seed Pancakes by Heather from girlichef
Strawberry Vanilla Scones by Christiane from Taking on Magazines
Tomato Herb Compound Butter by Wendy from A Day in the Life on the Farm
Turkey Joes from annaDishes