These scones were just fine, in any case. It was beginning to feel like ages since I've had baked goods in the house.
09 March 2012
A seemingly endless supply of fresh strawberries and tub of nearly-expired, nondairy yogurt were excuse enough to make Strawberry Yogurt Scones. I consulted this recipe, using half the given amount of sugar and adding vanilla extract. I also made several substitutions, primarily based on what was on hand (the corresponding ingredients listed in the recipe are obvious): unsweetened, plain yogurt; lemon zest; a flax "egg"; and coarse, raw sugar for the topping. I allowed the strawberries to macerate with a tiny bit of balsamic vinegar, granulated sugar, and ground black pepper before adding them to batter. (That was a last-minute decision inspired by seeing someone use that combination of flavors for another dessert on some televised cooking program I can't specifically recall at the moment.) I'm honestly not sure whether that touch made much of a difference, although the overall strawberry flavor of the scones seemed prominent enough, even without the use of strawberry-flavored yogurt. Maybe roasting the strawberries in a balsamic glaze and adding more black pepper would yield a more robustly-flavored result.