Strawberry Saffron Scones

Local strawberries in Houston don’t come around very often. So when the smiling farmer at Sustainable Vegetable Gardens from Missouri City offered me a taste of his crop, I could not resist.

Bursting with sweetness and rich flavor, the berries were smaller and slightly misshapen than the supermarket variety. They also have less water content so are easier to bake with. I bought some and hurried home, dreaming of ways to enjoy them.

These strawberry scones are made with saffron infused yogurt and make a perfect accompaniment to a cup of steaming chai or coffee for breakfast.

Local strawberries in Houston don’t come around very often. So when the smiling farmer at Sustainable Vegetable Gardens from Missouri City offered me a taste of his crop, I could not resist.

These strawberry scones are made with saffron infused yogurt and make a perfect accompaniment to a cup of steaming chai or coffee for breakfast.

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Cook Time

90 Minutes

Serves

8

Directions

Step 1

Whisk the yogurt, saffron, sugar and salt and set aside for 12 to 14 hours or overnight.

Step 2

In a large mixing bowl, combine the all-purpose flour, semolina, baking powder, baking soda, and pink peppercorns (reserving a few to top the scones). Cut the butter into tiny pieces and by hand, mix into the flour mix until the mixture resembles cornmeal. Add the saffron yogurt and bring the dough together into a mass. Fold in the strawberries gently and form a small log, roughly 8-by-3 inches, wrap in parchment paper or plastic wrap and refrigerate for 2 to 3 hours or overnight.

Step 3

Preheat the oven to 350°F. Cut the log into 8 to 9 even slices and place on a baking pan, 2-inches apart. Press the remaining pink peppercorns on top and bake for 20 to 25 minutes or until the scones look like they are ready. Enjoy with a spread of butter.

Notes & Variations

The key to extracting flavor from saffron is to give it time. Saffron can soak in water, milk or any liquid and will slowly impart flavor. The saffron yogurt here can be made 3 to 4 days ahead of time.
Scone dough can be frozen as a log or sliced into portions for up to 3 months.
For a sweeter finish, generously sprinkle sugar on the top of the scones before baking.

Ingredients

3/4 cup (170 grams) plain whole-milk yogurt

Generous pinch of saffron

2 teaspoons cane sugar

1/2 teaspoon sea salt

1 3/4 cups (225 grams) all-purpose flour

3 scant tablespoons (30 grams) semolina flour

1 tablespoon + 1 teaspoon baking powder

1/4 teaspoon baking soda

2 teaspoons pink peppercorns

1/4 cup (114 grams) butter, cold

3 1/2 cups (450 grams) strawberries, cut into 1-inch chunks