I love scones. I’ve baked them here, here, and also here. So I’m always open to a new way to enjoy them. I’ve never baked scones with strawberries in them. This recipe looked easily adaptable to a non-dairy version. I made mine with a little less “wet” than called for, and they came out delicious. One of the best things about baking scones in the summer is that your oven is not on for that long – 15 minutes baking and done!
1 large egg
1/4 cup plain soy yogurt
1/4 cup almond milk
1 teaspoon orange or lemon zest (I used orange)
2 1/4 cups flour
1/4 cup sugar, plus more for sprinkling
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons cold margarine, cut into small pieces
1 heaping cup diced fresh strawberries
In a small bowl, whisk together the egg, yogurt, almond milk, and zest until blended; set aside.
In the bowl of a food processor, combine the flour, sugar, baking powder, and salt. Pulse briefly to blend. Add the margarine pieces to the bowl with the dry ingredients and pulse several times to cut the margarine into the flour, until the largest margarine pieces are the size of small peas. Transfer the mixture to a large mixing bowl.
Add the strawberries to the flour mixture and toss to coat. Add the wet ingredients to the bowl with the dry ingredients and gently fold together with a fork or spatula until a sticky dough has formed. Knead just a few times to ensure that all the dry ingredients are incorporated and the dough is cohesive.
Transfer the dough to a well-floured surface and pat into a disc about 7-8″ in diameter. Sprinkle lightly with additional sugar. Slice the disc into 8 wedges.
To bake the scones, preheat the oven to 425 degrees F. Line a baking sheet with a silicone baking mat or parchment paper. Place the shaped scones on the prepared baking sheet and bake until lightly browned on top, about 15 minutes. Let cool a few minutes before serving.