Succulent strawberry recipes: Strawberry Scones, Strawberry Chicken and Fennel Salad, and Strawberry Yogurt Cones

Recipes for Strawberries

Strawberry Scones

Makes 8

Ingredients:
2 large eggs
1/4 cup heavy cream
1/4 cup buttermilk
1 teaspoon vanilla extract
2 cups whole wheat pastry flour
1/3 cup sugar or substitute
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter, cut into pieces
2/3 cup fresh strawberries, chopped

Directions:
1. Preheat oven to 375 degrees F. and line a baking sheet with parchment paper. Beat 1 egg and 1 tablespoon cream in a small bowl and set aside. Whisk remaining egg and cream, buttermilk, and vanilla in a medium-sized bowl.

2. In a food processor, pulse flour, sugar, baking powder and salt until blended. Add butter and pulse into coarse meal. Transfer to a large bowl and make a well in the center. Add buttermilk mixture and stir until batter forms moist clumps. Stir in strawberries until just combined.

3. Transfer dough to a lightly floured surface and knead until dough just comes together and is smooth, about 10 seconds. Pat dough into an 8-inch circle about 1-inch thick. Using a sharp knife, cut circle into 8 wedges. Brush dough with eggwash and sprinkle with extra sugar and a bit of cinnamon.

4. Bake until lightly browned, about 15 minutes. Cool scones on a wire rack and serve warm or at room temperature with clotted cream and tea. Store cooled scones in an airtight container for up to two days.

Recipe courtesy of Personal Chef Michele Thompson, MS

Strawberry Chicken and Fennel Salad

Makes 6 servings

Ingredients for vinaigrette:
1/3 cup olive oil
1/3 cup walnut oil
2 1/2 tablespoons balsamic vinegar
1 tablespoon roasted garlic purée
1/8 teaspoon salt
1/8 teaspoon pepper

Ingredients for salad:
1 pound grilled chicken breast strips
3 cups (about 1 pound) fresh California strawberries, stemmed and sliced
3 cups thinly sliced fennel bulb
3 cups shredded radicchio
3/4 cup shredded basil
1 1/2 cups toasted walnut halves

Directions:
1. To make vinaigrette: in blender or food processor, purée oils, vinegar, garlic purée, salt and pepper until emulsified.

2. To make salad: In large bowl, toss chicken, strawberries, fennel, radicchio, basil and walnuts with vinaigrette. Mound salad on 6 plates, dividing it equally, and serve.

Recipe courtesy of California Strawberry Commission

Strawberry Yogurt Cones

Makes 4 servings

Ingredients:
1 cup fresh California strawberries, stemmed and halved
1 cup non-fat yogurt (plain, vanilla or lemon)
4 waffle cones
Colored sprinkles or granola, for garnish

Directions:
In bowl, gently mix together strawberries and yogurt, reserving 2 to 3 halves for garnish. Spoon into waffle cones, dividing mixture equally. If desired, garnish with sprinkles or granola and remaining strawberry slices. Serve with spoons.

Recipe courtesy of California Strawberry Commission

For more recipes featuring strawberries, visit these links:

Sweet Strawberry Rhubarb Pie

Chocolate Fondue with Strawberries

Five Festive Party Punches

Strawberries and Cream Frappe

Tips for delicious and nutritious smoothies