I believe in the power of scones. They make life better.
They're this beautiful cross of biscuit and not-too-sweet goodness. Add some fresh strawberries to the mix and you're golden, Pony Boy.
Yes. I just did that.
Here's an important trick I learned from this particular recipe - freeze the butter ahead of time. Yes, do that. Then you're going to grate it. Yes, to that too. You see, I recently learned that with scones, you want the butter to stay as cold as possible so you get a beautiful texture (this might have been good ol' "duh" knowledge for the rest of you...but cool it! I'm learning!). That's exactly what the grated frozen butter will do for this recipe. Plus, I still can't find the lid to my food processor so this worked out grand.
Enough of that.
On to the recipe!
Strawberries & Cream Scones
*based on The Vanilla Bean Blog's recipe for Mixed Berry Scones
1. Position a rack in the center of the oven and preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
2. Mix the flour, baking powder, sugar, and salt together in a large bowl.
3. In a medium bowl, whisk together the half & half, vanilla, and eggs.
4. Using the large holes on a grater, grate the frozen butter and add it to the flour mixture.
5. Toss with your fingers until the butter is evenly coated.
6. Add the half & half mixture and the chopped strawberries to the flour mixture and fold together until just combined.
7. Transfer dough to a floured surface, and dust the top of the dough with flour.
8. Knead the dough 6-8 times until it resembles a ragged ball (add more flour if it is sticking too much).
9. Pat the dough into a 10-12 inch circle, about 1" thick.
10. Using a butter knife, cut the dough into eight triangles.
11. Transfer the triangles to a baking sheet and chill in the freezer for 5 minutes.
12. Remove the chilled dough, brush the tops with half & half and sprinkle with sugar.
13. Bake until the tops and bottoms are golden brown, about 20 minutes.
14. Transfer the sheet to a wire rack and let cool 10 minutes before serving.
Enjoy, my sweet friends. I could see this recipe working out well with peaches, too. If you decide to do that, mail me a package of them, would you?
Sites I Dig
The Road is Home
The Seed & Plate
Sharon Covert Photography
The Define School
The Noisy Plume
Sarah Gee Photography
Fox & Owl Studio
The Stork and The Beanstalk
Mellow Yellow Photography
A Simple Little Journal
What I've Been Reading
The Girls by Emma Cline
A Land More Kind Than Home by Wiley Cash
Dark Places by Gillian Flynn
Never Broken by Jewel
Hold Still by Sally Mann