Because one of my primary foci on this blog is local foods, I often write about home preservation . . . and then ways to use your preserved foods! (There aren’t many recipes that call for frozen strawberries, I’ve found out.)
So, in mid-winter, if you’ve got frozen strawberries, now is a wonderful time to use them. Obviously, there’s not many local sources for produce at this time of the year in West Michigan, so I try to make-do with what I put up in the summertime. Don’t let this fool you, though, I am not a purist. This evening, I ate iceburg lettuce (at home) that was from California. But I do try to eat more locally and in-season foods. The lettuce was a treat.
This morning, I made a batch of strawberry scones. I’ve made this particular recipe several times and really like it. It calls for little fat compared to most scone recipes and it’s easy. The dough is also a little pink, which makes it fun. If you don’t have frozen strawberries and want to use fresh ones (especially if it’s May-July), you may need to roll the dough out rather than make drop-biscuit style scones because it will be more stiff.
1 C. all-purpose flour
1/2 + 2/3 C. whole wheat pastry flour
1/3 C. sugar
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
3/4 C. frozen strawberries, thawed and mashed
2/3 C. plain yogurt
3 T. butter, melted
1/2 t. grated orange rind
1 large egg white, lightly beaten
Coarse sugar for sprinkling (about 2 t.)
Heat the oven to 400. Mix dry ingredients in one bowl and wet ingredients in another. Add wet ingredients to dry ones, stirring until all the ingredients are incorporated. If the dough is quite sticky and wet, spoon about 12 spoonfulls onto the baking sheet coated with cooking spray. If the dough is stiff, pat it into an 8″ circle and cut into 12 wedges, cutting into but not through the dough. Sprinkle with sugar. Bake for 20 minutes or until lightly browned.