Two at a Time Baking

Since I didn't use up all the farmer's market strawberries in the Chocolate Strawberry Shortcakes, I decided to make these scones, which I found over at Baking Bites. I had such good luck with the Cranberry Clementine Scones (which were based on a recipe from Baking Bites as well), that I gave these a whirl. They didn't turn out as well as I hoped but I have lots of ideas about how I would change them for next time. Nicole used frozen strawberries and I used fresh strawberries. I added the strawberries to the food processor right after I washed them and I think that made the batter way too liquid-y. After mixing in the strawberries, the batter turned pink and there weren't as many chunks of strawberries as I had hoped for. The batter was also too moist to really work with. Next time, I will stir in the chopped strawberries by hand and I will probably use the drop method from the Cranberry Clementine Scone recipe. They had a good flavor and I really liked the glaze which is unusual for me - I don't generally like super sweet frostings or glazes but the small amount on these scones was just right. With a few adjustments, I think these will be fantastic next time.

Strawberry Orange Scones
Makes 8 scones
Adapted from Baking Bites

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
0.5 teaspoon salt
0.25 cup sugar
1/3 cup butter, cold
6 ounces vanilla or plain yogurt
2 teaspoons orange zest
1 cup strawberries, fresh or frozen and coarsely chopped
1 cup confectioners' sugar
2 tablespoons fresh orange juice

1. Preheat oven to 400 degrees. Line a baking sheet with silicone baking mat or parchment paper.
2. Combine flour, baking powder, baking soda, salt and sugar in a food processor. Pulse for 5 seconds to combine.
3. Cut butter into 4 or 5 pieces and add to food processor with flour mixture. Process for 10-15 seconds until no large pieces of butter remain.
4. If using fresh strawberries, add yogurt and orange zest to food processor. Pulse for 10-15 seconds until mixture comes together into a ball. Stir in strawberries by hand.
5. If using frozen strawberries, add yogurt, orange zest and frozen strawberries to food processor. Pulse for 10-15 seconds until mixture comes together into a ball.
6. Divide dough into eight pieces and place on baking sheet.
7. Bake for 15-20 minutes, until scones are lightly browned and a toothpick comes out clean. Let the scones cool on a wire rack for 5-10 minutes.
8. While scones cool, prepare the glaze. Combine powdered sugar and orange juice in a small bowl. Stir until smooth. When scones are cool enough to touch (it’s ok if they’re still a little warm), drizzle glaze onto scones with a fork.
9. Enjoy!