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To the Point: Strawberry Scones!

April 02, 2005

str scones 4.jpg


Mr. R., Lauren, and Miss A. are meeting with a DIRECTOR, dressed casually in jeans and a baseball cap. There is no shortage of smarmy AGENTS in the circle as well.

Caryn sets down a dish of warm scones with the icing still dripping down the sides. Mr. R. immediately grabs one and returns to his slump in his chair. Miss A. wears a perpetual smile as she listens, but keeps a distrustful eye on Caryn.


Of course this would be a fabulous collaboration for everyone involved.


I'm glad you think so.


Okay, let's get to the point. Let's talk numbers.

Caryn finishes setting up some coffee cups and quietly sneaks out.


Caryn has barely begun to tend to the baking remnants when the door swings violently open and Mr. R. storms in with Lauren confidently on his heels.

MR. R.

I never said that I wanted to do this movie!


Don't worry. We haven't signed any contracts. We're just talking.

MR. R.

It doesn't matter! I don't even like the script.

Caryn inconspicuously slips to the other side of the kitchen.


Look, it really isn't the time to be discussing this. Do you want to blow the whole deal?

Mr. R. sighs and looks out the window.

MR. R.

I just wish I was allowed to make my own career decisions for once.

Lauren opens the door again.


We'll talk about it later.

Mr. R. reluctantly follows her out, leaving Caryn alone to ponder her own career decisions.

Strawberry-Yogurt Scones

2 cups flour
3 TB. sugar
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
4 TB. butter, cold, cut into 1/2 in. cubes
3/4 cup chopped strawberries
3/4 cup plain yogurt

2 TB. half and half
confectioner's sugar

1. Preheat oven to 425 degrees.
2. Stir together dry ingredients. With a pastry cutter or two knives, cut in butter until mixture resembles coarse crumbs. Stir in strawberries. Stir in enough yogurt to be able to form dough into a ball (up to 3/4 cup).
3. Turn dough onto floured surface and with floured hands, knead a few times. Press dough into a rectangle, about 1 1/2 inches thick. Fold rectangle into thirds, like a letter. Press dough into 9-inch round. Cut into 8 equal triangles.
4. Place scones into scone pan or on a cookie sheet covered with parchment paper. Bake until golden, about 15 minutes. Remove to rack to cool.
5. Whisk confectioner's sugar into half and half, adding more sugar until desired consistency is reached. Frost scones while warm.

Makes 8 scones.

Posted by Caryn at April 2, 2005 03:00 PM | Printable Version | Recipe Only

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Poor Mr. R! At least he got to taste those delicious looking scones.

Posted by: Nic at April 2, 2005 04:17 PM

chanced upon deliciousdelicious while i was browsing through food porn watch, and my oh my, all the food here certainly looks delicious delicious!

love yr pictures!

Posted by: gwenda at April 3, 2005 03:48 AM

Poor Mr. R? Ha! What about poor Caryn? She didn't even get to try one. ;)

Thanks, Gwenda. I browse through food porn watch too...until I get too hungry.

Posted by: caryn at April 3, 2005 09:44 AM

OOOhh, these look really yummy! Not too fond of strawberries, can you use other fruit or chocolate chips or cheese instead?

Posted by: ADeli [TypeKey Profile Page] at April 3, 2005 10:29 AM

Hmmmm. You can definitely substitute other fruit: peaches, raspberries, blueberries. I don't know about chocolate or cheese with the yogurt in this recipe. I guess you can always try it. You never know!

Posted by: caryn at April 3, 2005 11:12 AM

Hi Caryn - your picture makes me feel that the real spring is here! So pretty. Just one thing... can I ask you what 'half and half' is? I think I've seen the name somewhere else, but I couldn't figure out what that was.

Posted by: keiko at April 3, 2005 06:01 PM

Keiko, Half and Half is sold everywhere in the U.S. It's basically half milk, half cream. For this recipe, you can substitute cream or milk...or lemon juice...or even water. Just depends on your frosting tastes. Or, as many people prefer, no frosting at all!

Posted by: caryn at April 3, 2005 06:47 PM

I just bought strawberries and I am thinking of making these scones very soon. For the icing, I thought you could use a lemon juice and confectioner's sugar combination. The strawberry/lemon contrast could be lovely. Do you know how well these scones keep?

Posted by: Estelle at April 4, 2005 06:18 PM

I hope they turn out as well for you as they did for me! I was really quite pleased. Yes, lemon juice icing would be great. I'm not sure how long they keep. I know they'll get a bit soggy if stored too tightly, as in plastic. I keep my baked goods in a glass cake dome. Makes me feel like I'm in a cafe. :) Let me know what you think!

Posted by: caryn at April 4, 2005 07:07 PM

Ok Caryn, I made the strawberry scones a couple of hours ago. Actually, I altered your recipe a bit, since I didn't have yogurt but sour cream on hand. I had seen a very similar sour cream scones recipe on Epicurious, so I kind of mixed both. I also put a lemon juice and confectionar's sugar mixture as icing. Oh boy... That was so good! I just wished I had kneaded the dough more and I should have put more flour since my strwaberries were ripe and released so much juice. I will definitely make these again, and I would definitely recommend the lemon juice icing, it works great with the strawberries. Anyway, thanks for the recipe and the insipration!

Posted by: Estelle at April 5, 2005 02:45 PM

Yea, Estelle! I'm so glad they worked for you. I always get a little nervous when someone makes one of my recipes. I worry that I might have left something out or there's a typo I didn't catch. But sour cream sounds great--usually a good substitute, eh? My strawberries were definitely very fresh (just an hour from the farmer's market) so they didn't release too much liquid. Something to consider. Thanks for coming back to post feedback!

Posted by: caryn at April 5, 2005 05:43 PM

Hello! I found your page through 'Who Wants Seconds?', and I love the fresh, springy look of your page! I was recently introduced to the warm, buttery world of scones, and since then, I've been eyeing a few recipes. Yours looks so delicious, I think I'll try it~ Thanks!!

Posted by: foodie at April 7, 2005 11:18 AM

Thanks, Foodie! Read Estelle's useful comment for some tips on making them. Hope you like them!

Posted by: caryn at April 11, 2005 08:36 AM

Hi Caryn! I made your scones, only with raspberries and white chocolate - yummy, makes for a lovely and moist scone, and not like the dry, sawdusty ones you can buy around here! Will definetly have to try the original version too

Posted by: Zarah Maria at June 8, 2005 12:32 PM

hiya caryn!! i am just cruising through all the entries for DMBLGiT, you know, to scope out the competition and all *wink*

i love ALL the photography on your blog...and this one is so pretty!

Posted by: sarah at June 22, 2005 07:23 PM

the site is good for recipies for school and stuff

Posted by: amy at December 8, 2006 02:11 AM

My name is Skye, this looks like a great resipre cant wait to make it

Posted by: Skye at January 19, 2007 01:51 PM

Yeah! Just the scone recipe I was looking for, and a story to boot.

I'll be back...

Posted by: owlhouse [TypeKey Profile Page] at April 7, 2007 10:25 PM

I just made these scones for part of a Father's Day brunch and they are delicious. Everyone loved them. They were served with some homemade lemon curd and cream...awesome. :)

Posted by: Katie at June 17, 2007 11:29 AM

Wow! these scones were pretty much amazing especially with the lemon juice icing.

The only problem I had was I didn't have any yogurt so I used some silken tofu. I added as much as it took to make the balls...like the recipe said, and they turned out great!!

I'm excited about these, and I will definitely be making them again. Thanks so much!!

Posted by: chef_in_training at June 27, 2007 05:56 AM

Wow! these scones were pretty much amazing especially with the lemon juice icing.

The only problem I had was I didn't have any yogurt so I used some silken tofu. I added as much as it took to make the balls...like the recipe said, and they turned out great!!

I'm excited about these, and I will definitely be making them again. Thanks so much!!

Posted by: chef_in_training at June 27, 2007 05:58 AM

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