Also, the weather has been dreary lately so here’s a strawberry scone. This was actually very honestly rather delicious. About time, I say. My cooking has been so off lately. From cakey brownies to lumpy chocolate ganache, it was really about time something turned out good tasting. So anyway the secret is, I left them in the oven for a little bit longer so they were crunchy on the outside and I used cream so it was lovely and soft on the inside. Fun fact: I’ve been pronouncing scone as scones rather than scons. All I can say is, what started out as a gentle mocking of the American spoken English has now been taken too far. Somebody stop me.
1 cup strawberries (or other fruit)
3 tablespoons sugar (granulated)
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter, in cubes, slightly softened
2/3 cup half-and-half or cream or cold buttermilk
Topping:
1 tablespoon sugar
Preheat oven to 400 degrees. Lightly grease a cookie sheet.
If using larger fruit, cut into bite-sized pieces. Sprinkle fruit with 1/2 tablespoon sugar; set aside. Be sure to make the pieces small, or they tend to fall out of the dough. They’ll still be plenty prominent in your finished scones.
Combine remaining sugar with flour, baking powder and salt. Add butter, using a pastry cutter or 2 knives to cut in butter (you may want to use your fingers to be sure butter is evenly mixed into flour). Stir in fruit; then add cream/half-and-half/buttermilk all at once. Use spatula to gently stir dough until it holds together.
Turn onto a lightly floured surface and knead a few times to incorporate dry ingredients. Be gentle so you don’t break up the berries and don’t overwork the dough. Sprinkle dough with flour if it gets sticky.
Press (pat) the dough into a circle 3/4 inch thick. If any berries peek out, push them into dough. Cut circle into 6-8 wedges, then transfer wedges to the cookie sheet, leaving at least 1/2 inch of space between them. Bake 15 minutes.
Sprinkle with sugar and bake 5-10 more minutes or until the tops are beginning to brown and spring back when you push them (this took another 15-20 minutes in my oven, but keep a careful watch and check every 5 minutes - you do not want dry scones!). (The sprinkling of sugar over the top for the last few minutes of baking creates a simple, sparkly topping.)
* Joy! This is the recipe!
Also, the weather has been dreary lately so here’s a strawberry scone. This was actually very honestly rather delicious. About time, I say. My cooking has been so off lately. From cakey brownies to lumpy chocolate ganache, it was really about time something turned out good tasting. So anyway the secret is, I left them in the oven for a little bit longer so they were crunchy on the outside and I used cream so it was lovely and soft on the inside. Fun fact: I’ve been pronouncing scone as scones rather than scons. All I can say is, what started out as a gentle mocking of the American spoken English has now been taken too far. Somebody stop me.
1 cup strawberries (or other fruit)
3 tablespoons sugar (granulated)
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter, in cubes, slightly softened
2/3 cup half-and-half or cream or cold buttermilk
Topping:
1 tablespoon sugar
Preheat oven to 400 degrees. Lightly grease a cookie sheet.
If using larger fruit, cut into bite-sized pieces. Sprinkle fruit with 1/2 tablespoon sugar; set aside. Be sure to make the pieces small, or they tend to fall out of the dough. They’ll still be plenty prominent in your finished scones.
Combine remaining sugar with flour, baking powder and salt. Add butter, using a pastry cutter or 2 knives to cut in butter (you may want to use your fingers to be sure butter is evenly mixed into flour). Stir in fruit; then add cream/half-and-half/buttermilk all at once. Use spatula to gently stir dough until it holds together.
Turn onto a lightly floured surface and knead a few times to incorporate dry ingredients. Be gentle so you don’t break up the berries and don’t overwork the dough. Sprinkle dough with flour if it gets sticky.
Press (pat) the dough into a circle 3/4 inch thick. If any berries peek out, push them into dough. Cut circle into 6-8 wedges, then transfer wedges to the cookie sheet, leaving at least 1/2 inch of space between them. Bake 15 minutes.
Sprinkle with sugar and bake 5-10 more minutes or until the tops are beginning to brown and spring back when you push them (this took another 15-20 minutes in my oven, but keep a careful watch and check every 5 minutes - you do not want dry scones!). (The sprinkling of sugar over the top for the last few minutes of baking creates a simple, sparkly topping.)
* Joy! This is the recipe!
Posted 1 year ago & Filed under anna cooks, food, scone, 3 notes
Notes:
-
yummypockets reblogged this from pockets and added:
1 cup strawberries (or other fruit) 3 tablespoons sugar (granulated) 2 cups all-purpose flour 2 teaspoons baking powder...
-
redvelvetgirl likes this
-
fringecuts said:
Oh my god. Raspberry scones, genius.
-
pockets posted this
