Strawberry Scones

Last Friday I made scones from fresh-picked strawberries. They were delicious. A little different from what I thought they would be based on the recipe, but delicious nonetheless. I got the recipe from one of my favorite food blogs: www.smittenkitchen.com. I always love reading the posts and especially looking at the pictures, but this is the first thing that I have tried from this blog. I love how the author give step-by-step picture instructions for her recipes.

I used fresh-picked strawberries for these scones and I want to encourage you to do the same. The best part of the scones are the gooey, melted strawberries in each bite. This recipe will be the most successful if you use very ripe, preferebly small berries. Visit your local farmer’s market or berry farm to get your hands on fresh berries. Visit this link for some of the farmer’s markets in Minnesota http://www.mfma.org/pages/OurMarkets/.

I made two batches of the recipe. The first used margerine and the second used butter. They were both different textures, but one wasn’t neccessarily better than the other. The margerine version was more fluffy and cake-like. The scones also spread out more and were flatter. The butter version had a more biscuit-like texture, and turned out a little taller. The bottom line is that either type of fat works. Just use what you have in your cupboard.

Margerine:

Butter:

Strawberries and Cream Scones

2 1/4 cups all-purpose flour

1 tablespoon baking powder

1/4 cup granulated sugar

1/2 teaspoon table salt

6 tablespoons cold, unsalted butter (or margrine–I used I Can’t Believe It’s Not Butter. See my results above)

1 cup (or a little more) chopped very ripe (preferebly fresh) strawberries

1 cup milk

 

Instructions:

Preheat oven to 425 degrees. Spray a baking sheet with cooking spray.

Stir together flour, baking powder, sugar and salt until combined. Add butter by cutting it into the flour mixture with a pastry blender, mixing it in until the butter is evenly distributed, but still in pea-sized chunks.

Using a spatula or large spoon, very gently stir in the strawberries so that they are coated by the flour mixture, but aren’t crushed. Stir most of the milk. You may not want to add  the last 1-2 tablespoons until you see how moist the dough is. If it seems extremely sticky, don’t add the last of the milk.

Using a large spoon, scoop the batter onto the baking sheet. Try to drop the dough onto the sheet in round clumps (if your dough is too flat to begin with, it will spread out into pancake-biscuits.) Leave 2 inches of space between the scones because they will rise and expand.

Bake for 12-15 minutes. Let them sit for a few minutes before you remove them from the pan to cool. They are best served warm, but they are also delicious served cold.

Original recipe from http://smittenkitchen.com/2012/06/strawberries-and-cream-biscuits/#more-8596

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