Can you believe all the fantastic dishes that everyone has been bringing to #BrunchWeek this week so far? I am LOVING it!!! If this is your first stop in this week we are participating in #BrunchWeek with over 30 other bloggers and bringing you some super tasty brunch ideas all week long.
Don’t forget to check out the exciting giveaway that we have thanks to the amazing #BrunchWeek sponsors; California Walnuts, Black Gold Farms, Lodge Cast Iron, Food & Wine Conference, Stonyfield, Bob’s Red Mill, Whole Foods Orlando, FL, and Flavors of Summer. Click HERE for prize and sponsor details! {enter at the bottom of this post}
This recipe is one of my favorites. I’ve been making it for years and it’s perfect for this time of year because it calls for fresh strawberries. The thing to keep in mind when making these scones is that your dough WILL be sticky. VERY sticky. If you keep adding flour until they aren’t sticky you will find that they are heavy and hard. You will put just enough flour on the dough ball so that you can work with them and transfer them to the pan but that’s it. If you don’t give in to the desire to fix the stickiness you will have the lightest scones you’ve ever tried.
They come together so fast in your food processor that you will be making these every weekend this summer! Try them out and let me know what you think.
Once you’ve pinned this recipe and shared with your friends on Facebook 😉 click around and check out the other yummies being shared today.
Brunch Beverage Recipes
Irish Cream Coffee by Sweet Remedy
{Grown-Up} Lemonade by {i love} my disorganized live
Brunch Egg Recipes
An Easy Italian Egg Recipe by Cook the Story
Asparagus Tomato Frittata by Big Bear’s Wife
Sausage and Egg Muffins by Small Wallet Big Appetite
Mennonite Gold Hash & Eggs by The Vintage Cook
Brie and Herb Omelette by Noshing With The Nolands
Hangover Breakfast Burrito by Cooking In Stilettos
Brunch Recipes for Breads, Grains, Cereals and Pancake-Type Yums
Almond Croissants by Love and Confections
Granola Pancakes by Jane’s Adventures in Dinner
Blueberry Scones with Lemon Glaze by Katie’s Cucina
Strawberry Scones by Real Housemoms
Brunch Dessert Recipes
Marcona Almond and Duck Fat Brittle by Vanilla Lemonade
Kiwi and Rose Cream Trifle by Culinary Adventures with Camilla
Banana “Ice Cream” by Amanda’s Apron
Grilled Strawberry, Brie, Chocolate and Walnut Sandwich by Confessions of an Overworked Mom
Chocolate Coated Mini Donuts by Kokocooks
Ingredients
Scones
- 2 c flour
- 3 T sugar + 1/4 sugar
- 2 t baking powder
- 1/2 t salt
- 5 T butter cubed and frozen
- 2- 6 oz. or 1 cup Strawberry Chobani
- 1 egg yolk
- 1 cup fresh strawberries chopped
- 1/2 heavy cream
Cream Cheese Glaze
- 2 T cream cheese
- 2 T milk
- 1 cup powdered sugar
Instructions
Scones
- preheat the oven to 400 degrees
- in a food processor combine flour, 3 T of sugar, baking powder and salt
- add in the frozen cubed butter and pulse until coarse meal is formed
- pulse in the strawberry Chobani and egg yolk
- add in the fresh strawberries and pulse until just combined (be sure not to puree them)
- lightly flour the counter
- turn out the sticky dough and form into a ball
- sprinkle flour on top of the dough and form a round disk about 1 inch thick
- dip a large sharp knife in flour and cut into eight pieces like a pizza
- using a spatula carefully transfer each triangle to a parchment lined baking sheet
- using a pastry brush paint on heavy cream to the tops and sides
- sprinkle with remaining sugar
- bake for 12-16 min until the bottoms are golden
- remove from oven and allow to cool for 5 min on the pan then transfer to a cooling rack to finish cooling down
Topping
- combine cream cheese, milk and powdered sugar until smooth
- drizzle over the tops of the scones
- ENJOY!
