Community Corner

What's Your Favorite Breakfast?

Check out this recipe for strawberry scones before heading to the farmers market this week.

Strawberry Scones  

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)  

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Instructions

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.  

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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 into 12 triangles.  

Sprinkle scones with coarse sugar. 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.


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