August 9, 2011

Strawberry Scones

I don’t know about you but I love when strawberries are in season!  It’s even better that they are on sale most of the time.  Double bonus!! I buy several packages at a time of these fresh ruby red gems and then come up with tasty ways to use them in recipes.  As I hull and clean them, I can’t deny that I steal a few nibbles for myself.  There’s nothing like biting into a ripe and juicy strawberry.  This fruit definitely says summer to me and it is officially here in Texas!

For a quick treat, hull and clean your preferred amount of strawberries.  Fill a piping bag with homemade or store-bought no bake cheesecake filling.  Pipe the filling into the middle of the strawberries and you have Strawberry Cheesecake Bites.  Enjoy as many as you want for breakfast or a snack!

I decided to make scones one evening to take to work the next day for breakfast.  I thought it would start everyone’s Friday off right.  I’ve made scones in the past but these have been the best by far in my humble opinion.  Each one was fluffy and perfectly golden just the way a scone should be.  It helps that it has a lot of butter.  Please disregard that last little fact and enjoy them.  You deserve it!

Strawberry Scones
1 c hulled and finely diced fresh strawberries
4 c flour
¼ c sugar, plus 2 tbsp for sprinkling
2 tbsp baking powder
2 tsp salt
¼ tsp nutmeg, freshly ground
¾ c (3 sticks) cold, unsalted butter, cut in small cubes
4 large eggs, lightly beaten
1 tsp vanilla
1 c cold heavy cream
1 egg beaten with 2 tbsp water or milk, for egg wash

Preheat the oven to 400 degrees F.  Line 2 large cookie sheets with parchment paper, set aside.

Place diced strawberries on several sheets of paper towels to absorb their juice.  Meanwhile, mix 4 cups of flour, ¼ cup sugar, baking powder, salt and nutmeg in a large mixing bowl.   Using your fingers or a fork, cut the butter into the dry ingredients until the flour-coated pieces are about the size of peas. 

Add the strawberries, tossing them gently to coat them.   Make a well in the mixture.   Stir the eggs, heavy cream and vanilla in a measuring cup until the eggs are lightly beaten.    Add the wet mixture to the well of the dry mixture.  With as few strokes as possible, gently stir the dough until just blended.  You should still see lumps of butter in the dough. 

Flour your hands and turn dough onto a lightly floured counter or a large cutting board.   Roll out the dough to a 3/4-inch thick rectangle.   Cut with a sharp knife into squares.  Then cut the squares in half diagonally to make triangles. (Or whatever shape you desire) 

Carefully place scones on the lined baking sheets about 2-3 inches apart.  Brush the tops with egg wash.  Sprinkle with sugar and bake for about 20 minutes or until golden brown.  Makes about 16 large scones.  **They are best served warm.  If cold, zap them in the microwave about 15 seconds. 

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