Scones with yogurt and strawberries

Today there is a need for color and joy. We have entered phase 2 of the Covid19 emergency and to celebrate this milestone I have chosen to prepare a brightly colored recipe: scones with yogurt and strawberries for breakfast!

From today something changes in our “rethought” daily life, we can go back to walking in the parks, get on a bike for the sake of reaching somewhere nearby, we can see our loved ones again and breathe a small sigh of relief thinking: so far everything Well.

I chose a recipe that I had archived some time ago, a card of She has the table my favorite cooking magazine, to which I made some slight changes: brown sugar and almond milk instead of white sugar and cow's milk (which I didn't have). They call them in the newspaper biscuit but these are to all intents and purposes scones, filled with fresh, seasonal fruit, the much-loved strawberries, and a little creamy yogurt. In the original recipe it must be said that the filling was with cream and mascarpone… definitely richer but if we think of this sweet as a morning gratification, well better than Greek yogurt 😉

Finally, yesterday on Instagram stories I launched a survey asking if it might be of interest a collection of strawberry themed recipes to share with those who follow me and it seems like they really liked it! Today I carve out some time to choose the most popular and tested recipes and prepare everything. It's the first time I've ventured into this, let's hope I can do it well. If you are interested in receiving it, I'll see you on Instagram, my profile is @latartemaison and I hope within a few days to be able to produce and send it.

Good Monday!

Scones with yogurt and strawberries

For 8 biscuits:
50 g of sultanas
200 g of 00 flour
40 g of whole cane sugar
50 g of butter
10 g of baking powder
1 egg yolk + 1 egg yolk
60 g of almond milk

To garnish:
150 g of 5% Greek yogurt
15/20 ripe strawberries

Soak the raisins in warm water and let them rest for half an hour. Drain and set aside.
In a bowl, combine the sifted flour and yeast, the cold butter cut into cubes and the sugar. Work quickly with your fingers, crumbling the butter. Add the egg yolk and milk and with the help of a fork start mixing the mixture, add the raisins and continue working with your hands. Transfer the dough to a cutting board and form a ball which you will then flatten and wrap in cling film. Let it rest in the refrigerator for an hour.

Turn the oven on to 200°C.
Transfer the dough between two sheets of baking paper. Using a rolling pin, roll out the dough to a thickness of just over a centimeter and use a round pastry cutter 5 cm in diameter to form the biscuits.

Place them on a baking tray lined with baking paper, brush with egg yolk and bake for 12/15 minutes. Once cooked, take them out of the oven and let them cool on a wire rack.

Wash and cut the strawberries into slices (if desired, you can season them with a little sugar and lemon juice) and fill each scones with a spoonful of yogurt and some strawberries.


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