Strawberry Scones

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2 cups unbleached wheat flour

1/3 cup raw sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

8 tablespoons frozen, unsalted butter

1/3 cup chopped, orange peel

11/2 cup thickly sliced strawberries

1/2 cup greek yogurt (full cream)

2 tablespoons cream

1 large egg

1/3 cup orange marmalade

Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.

Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Using a pastry knife, cut butter into the dry ingredients until mixture is crumbly. Set aside.

Mix cream, yogurt, and egg in a separate bowl. Fold wet ingredients into dry ingredients. Mix in the strawberries and orange peel.

Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife to slice the dough twice through the width, making three equal squares. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet. Brush lightly with melted butter.

Bake for 15 minutes or until golden brown. Glaze with the orange marmalade. Place on wire rack to cool. 

(This is a "kid friendly" recipe made for my daughter's school lunch. Due to it's low sugar content, it's only mildly sweet.  If you prefer a sweeter taste, double the amount of sugar.)

   

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