29 4 / 2011
Congratulations to Kate & William and for those of you who got up at 4 am to watch the royal wedding live! In honor of today’s wedding I decided to make scones, small British quick breads. I used a basic scone recipe & decided to add some fresh strawberries I had in the fridge. Feel free to add the fruit of your choice, chocolate chips, raisins, or whatever you choose. Enjoy these scones for breakfast or with a cup of tea. Cheerio!
2 1/2 cups all-purpose flour
2 tablespoons sugar, plus more for topping
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup butter
2 eggs, beaten
1 cup heavy cream, plus more for topping
1 cup fresh sliced strawberries
Preheat oven to 400 degrees. In a large bowl combine flour, sugar, baking powder, & salt. Using a pastry blender (or two knives in an “X” pattern) to cut in the butter until mixture resembles coarse crumbs. I highly recommend investing in a pastry blender as I use my all the time & makes things so much easier. Then make a well in center of the flour mixture; set mixture aside.
In a medium bowl combine eggs, 1 cup whipping cream & strawberries. Add egg mixture all at once to flour mixture. Using a fork stir until moistened. Don’t over mix.
Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until the dough is nearly smooth. Divide the dough in half. Pat or lightly roll each dough half into a 6-inch circle. Cut circle into six wedges.
Place dough wedges 2 inches apart on an ungreased baking sheet. Brush wedges with whipping cream and sprinkle with additional sugar. Bake for 12-14 minutes or until golden. Remove scones from baking sheet; serve warm.
Source: adapted from Better Homes and Gardens New Cookbook