Strawberry Scones with a Twist

I’d like to wish everyone a lovely Friday and hope you have a couple of fun or enjoyable things planned for this weekend. A few completely random thoughts before I begin the real point of the post.

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I was reminded how much I despise Los Angeles traffic. I was nominated to pick up my sister from work, which happened to be in Santa Monica. Usually she commutes the 20 miles (deceptive my friends) with my dad, but he had a dinner meeting and networking event. I left around 4:30 and headed out through downtown L.A. With each passing mile, my heart sank further and further. Basically “rush hour” is not solely 5-6pm. Instead, it’s about 3:30-8 or maybe it’s 24/7. Well, I made it to the office by 5:30, turned around and headed back into the miserable swamp of cars that filled the smoggy-filled freeways of Southern California. Haven’t I painted a bright picture of my home? πŸ˜‰ I really do love this area, but the bumper to bumper traffic is enough to drive one insane.

Let’s just say, last night’s drive validated my decision not to work in Los Angeles for the time being. I had quite enough of that the past four summers and props to my dad who has made the trek for the past seven years.

I had planned some epic turkey/veggie burger with help from the food processor and paired with wedge sweet potato fries, but was plum out of energy. I didn’t even work in an office today but can empathize how difficult it can be to cook dinner after working full-time. Meghan took over and made her vision of turkey burgers with sweet potato fries. Before I come off as too high and mighty, I appreciate my sister taking the reigns in the kitchen, ’twas just a different from what I had expected. πŸ™‚ We plopped down with my mom and our dog and started to watch Pitch Perfect. It was my 7th time (#sorryi’mnotsorry), but a first for my mom. She kept wandering off to do things in the house, but I reminded her she actually had to WATCH and listen to the commentary for it all to make sense.

Such a great movie. Now if I can find a friend like Fat Amy (Rebel Wilson’s character) or a hilarious and oh-so-musically inclined guy like Jesse, that would be dandy. Hey, we can dream, right? It makes daily life more fun πŸ™‚

Alright, so back to strawberry scones. Maybe you are enjoying a bagel or doughnut at work (some of my previous jobs have celebrated the start of weekend by bringing the big pink box filled with tubs of cream cheese and bear claws), but I’m sure a scone would be just as nice, especially if it were paired with some jam or a cup of tea (coffee for me).

After being away from the kitchen for over two weeks, I was dying to experiment. I was riding the high from London and their obsession with strawberries and cream, so strawberry scones seemed like the perfect solution. Starting off with a basic scone recipe, I proceeded to sub and add in ingredients. The biggest change was adding in a tub of Chobani strawberry yogurt instead of sour cream and adding in additional flour. My pictures are far from perfect. I’m still stalking researching various blogs and forums to figure out how to create an photograph that makes the food look appealing because I swear it is. It also might be the fact that I realized I needed a last minute photograph of the scones at 10:30pm and was only left with kitchen light rather than daylight, which seems to be far superior. So I’ll leave you with that in mind.

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Strawberry Yogurt Scones
~8 large scones and ~20 small scones

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Ingredients
– 2-2.5 cups flour
– 1/3 cup sugar
– 1 tsp baking powder
– 1/4 tsp baking soda
– 1/2 tsp salt
– 8 tbsp unsalted butter, frozen*
– 1 container (6oz) of Chobani strawberry yogurt
– 1 egg
– 1/2 cup diced strawberries
*make sure the butter is solid because otherwise it’s not so enjoyable much more difficult to work with.

Directions
1. Preheat the oven to 400F. In a medium bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
2. Cut up the stick of butter and begin to mix into the flour mixture with your fingers or a pastry cutter. (Will resemble little pebbles)

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3. In a small bowl, whisk together the yogurt and egg. Once mixed together, add in the strawberries.

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4. Slowly pour the wet mixture into the flour mixture and mix with a fork until large clumps of dough start to form. Start to form a ball with the dough (if difficult and too sticky to deal with, add in some flour).

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5. Pour the dough (hopefully a ball at this point) onto a floured surface. For larger scones, roll into a 7-8-inch circle (~3/4 inch thick) and cut into 8 triangles. For smaller scones, treat it like sugar cookie dough and cut out various shapes with cookie cutters or even a drinking glass.
6. Place pieces of dough on a cookie sheet topped with parchment paper. Set in the oven for about 15 minutes, until the bottoms begin to brown.

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For future additions I might test out different sugars and maybe a little wheat flour. My sister (being the bread expert) has told me there is a distinctively different flavor and texture to wheat flour products, but I guess I don’t eat enough bread products to really notice or care. It might be worthwhile to brush the tops with melted butter before putting them in the oven.

Well, we are off to Laguna Beach today for a family reunion. Should be lots of fun with time at the beach, golf course, and a 5k race on Saturday. Oh and lots of good food too! I’m all set to go with a new blue suit from Sport Chalet, a pair of white jeans, Sperry’s and my Los Angeles Dodger’s hat. πŸ™‚

To end this post and really start off the weekend, here’s a fun fact for you – puffins mate for life (cue the “awwwww”) and baby puffins are called pufflings. How darn adorable πŸ™‚ For a few more aw-worthy moments pre-weekend, check out this buzzfeed article. I’m addicted to them.

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What fun plans do you have this weekend? For fun, if you had to choose one – scones, bagels, or doughnuts?

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