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Strawberry Sunrise Scones




Source of Recipe


ELAINE
Strawberry Sunrise Scones



2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup sugar
1/3 cup butter, cold
6-oz (1 container) orange-flavored yogurt
1 cup strawberries, fresh or frozen

Drizzle
1 cup confectioners’ sugar
2 tbsp [fresh] orange juice

Preheat oven to 400F. Line a baking sheet with parchment paper.
Combine flour, baking powder, baking soda, salt and sugar in a food processor. Pulse for 5 seconds to combine.

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.
Add yogurt and frozen strawberries to food processor. Pulse for 10-15 seconds until mixture comes together into a ball.

Divide dough in half and shape into two balls. Place the balls on the baking sheet and press down until dough is 1-1½ inches thick. With a knife, cut a cross into the dough so that each disk is divided into 4 pieces.
Bake for 18-20 minutes, until scones are lightly browned. Let the scones cool on the sheet for 5-10 minutes. Divide the scones along the lines you cut before baking and remove to a wire rack to cool.

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, especially if you still want to serve them warm), drizzle glaze onto scones with a fork.

Makes 8 scones.