Carrie Leigh (carrie_leigh) wrote,
Carrie Leigh

Saturday Strawberry Scones

Because I've been OH SO RIGHTEOUSLY sticking to my diet and exercise regime, I decided that I really, really REALLY needed these scones for a weekend treat.

And I was rewarded.

1 cup fresh strawberries, chopped into small pieces
5 Tbs granulated sugar, divided (I used raw sugar for all)
1 cup all-purpose flour
1 cup whole wheat flour
2 tsp baking powder
¼ tsp salt
6 Tbs butter, in cubes, slightly softened
2/3 cup half and half or whipping cream
coarse sugar for topping

1. Preheat oven to 400°F. Line baking sheet with parchment paper (or grease a cookie sheet).

Parchment paper is really the way to go. I love this stuff. No stained cookie sheets, no scrubbing up. Just wad the paper and throw it away.

2. In a small bowl, sprinkle strawberries with ½ Tbsp. sugar; set aside.
Hull and dice the strawberries. I use a melon baller (Which saying always makes me giggle for some inexplicable reason) to do this, because it cuts down on waste. And you know, I'm as green as the next girl.

3. Combine remaining sugar with flour, baking powder and salt. Cut in butter (BUTTER!!!! I adore butter. Adore it... You can tell from the picture above. Margarine is not a substitute. It's nearly plastic. ) with pastry cutter or 2 knives (can use your fingers, too). When a good crumb mixture has formed, stir in strawberries and cream (Don't use milk. Go whole hog. It plain tastes better). Gently stir the dough until it comes together.

4. Turn out onto a lightly floured surface and knead just a few times until dry ingredients are incorporated. If dough is too sticky, add a bit more flour.

5. Transfer to parchment lined baking sheet and pat into a circle that is about ¾-inch thick. Cut the circle into 8 wedges. Pull wedges out from center of circle to create ½-inch space between each scone.

6. Bake for 15 minutes. Sprinkle with coarse sugar and bake 5 to 10 more minutes, or until scones are golden brown and spring back when touched. Don’t overbake, or your scones will be dry. And no one wants a dry scone. Come on, now.

About that time, Nolan came in the kitchen and read the recipe, pouting about how it didn't have a sugar topping. As if they needed more. Yet, I'm a pleaser, so I threw a topping together.

Sugar butter, almond extract and a little cream. I didn't measure, sorry.

Here's what it should look like when it's done, though.

And then just drizzle it over them and serve warm. Yummy, yummy. You all have a great weekend - I'm off do do 3,800 square feet of floors. Blegh. At least I have the Strawberry Scone's to make me smile while I mop, swiffer, vacuum and sweep.

But first, bedhead at my house...


Double yikes.

And I'm leaving you with that!
Tags: aaron, ethan, picture, recipe

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