Friday, April 12, 2013

Strawberry Scones

This weekend for brunch, I am making a Mexican dish but thought we needed something traditional to offset the spiciness of the quesadillas.
Fresh local strawberries are right around the corner. We are getting ready for jam making, strawberry picking, strawberry pie, strawberry salad and everything strawberries. 

I love scones… I mean love them, of course I love bread so scones are not a far reach.
Start with flour, sugar, baking powder and salt in a food processor. Blend in cold butter until the butter is pea sized.
Combine eggs and heavy cream and add to the flour mixture.
Dump onto a floured board. 

Meanwhile, mix 1 T. of flour into diced dried strawberries. Cover the strawberries in the flour to make sure the strawberries will easily mix into the scone dough. I mix the strawberries in by hand, kneading as I go until the strawberries are evenly mixed. 

Cut into squares or use a round biscuit cutter and place the cut scones onto a parchment lined baking sheet. 

Brush with an egg wash and sprinkle with sugar. 
Bake at 400 degrees for 20 minutes. 

Serve with butter and strawberry jam and you have a very refined, elegant brunch item but it is also delicious. 

Strawberry Scones


4 cups plus 1 tablespoon all-purpose flour
2 tablespoons sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
3/4 cup small-diced dried strawberries
1 egg beaten with 2 tablespoons water or milk, for egg wash

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