When summer weather creeps up on us, I know it's time for strawberries. And once that calendar has flipped over to summer time mode, life seems to get so busy ( how does that happen?) which means that the last couple of years I seemed to have missed out on the berry picking.
Now this year, the berries were a bit later due to all the rain we have had in our neck of the woods. There was no missing out on getting my share of these special little delights. Our favourite way of eating them is simply sliced into a bowl, sprinkled with a little sugar and topped with whipped cream - YUM!!
I decided to make up a batch of scones, switching out the traditional currants (my husband doesn't like them) with some of these delicious strawberries. Once the berries were cut up into small pieces, I put them in the freezer for about an hour. Adding the berries to the dough in a frozen state prevents too much liquid being added to the mixture.
Just 14 - 16 minutes in the oven and we were enjoying a treat with our coffee. I think another visit to the berry farm is in order so I can make more jam and add to my freezer stash!!
Cook Time: 16 minutes
Keywords: bake dessert strawberries scones
Ingredients (8 scones)
- 2 1/2 cups all-purpose flour
- 2 tblsp. sugar
- 4 tsp. baking powder
- 1/4 tsp. salt
- 1/3 cup cold butter, cut into pieces
- 2 eggs, beaten
- 1/2 cup whipping cream
- 1 cup strawberries, hulled and finely chopped
- For the top:
- additional sugar
Wash, hull and chop berries. Place in the freezer for about 1 hour. This step helps to eliminate excess liquid in the dough.
Combine flour, 2 tblsp sugar, baking powder and salt in a medium bowl. With a pastry blender or two knives, cut in the butter until the flour mixture resembles coarse crumbs. Gently fold in the frozen fruit. Make a well in the centre and set aside.
Whisk together the eggs and cream and add to flour mixture all at once. Stir with a fork just until moistened. If the dough is too sticky, you can add a small amount of flour.
Turn out onto a floured surface and knead 10-12 strokes. Pat gently into an 8 inch circle and cut with a knife or pastry scraper into 8 wedges.
Place wedges one inch apart on a parchment or silpat lined baking tray, brush tops with milk and sprinkle with additional sugar. Bake at 400 degrees for 14-16 minutes or until golden.
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