Breakfast Series: Strawberry Scones

Tuesday, February 19, 2013

I love cooking but baking on the other hand makes me kind of nervous. To me, cooking is more of a freestyle and baking is knowing the formula more than anything else. That's why I feel a little intimated by baking, I'm always looking for the easiest and simplest recipes.

I found this strawberry scone recipe and thought to myself: "I think I can make this" and surely, I did! I was so impressed with myself and with my baking skills. When the scones came out of the oven looking beautifully, I did my happy dance (I usually do my happy dance when something good happens!). And let me tell you, it was good!

So, continuing with the breakfast series, I think scones are perfect to serve for breakfast and this recipe I found at Family Fun and adapted to my own needs. Take a look:



Ingredients:
1 cup hulled and finely diced fresh strawberries
2 cups flour
1/3 cup sugar, plus a little for sprinkling
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold, unsalted butter, cut into 1/4-inch pieces
1/2 cup plus 1 tablespoon heavy cream
1 teaspoon vanilla extract


Directions:
1. Heat your oven to 425ºF. Line a large baking sheet with parchment paper and set the baking sheet aside.
2. Combine the flour, sugar, baking powder and salt in a large bowl.
3. Cut in the butter with two butter knives or a pastry blender until the flour-coated pieces are the size of peas. Add the strawberries, tossing them gently with a fork to coat them.
4. Make a well in the mixture. Blend the 1/2 cup of light cream and the vanilla extract in a measuring cup and pour them into the well. Using as few strokes as possible, gently stir the dough until it forms a ball. Let the dough sit for 1 minute.
5. Clean and flour your hands and dust your work surface with flour. Place the dough on the floured surface and knead it gently three or four times. Transfer it to the large baking sheet and pat it into an 8-inch circle. Using a lightly oiled pizza cutter or a serrated knife, cut the dough into 8 wedges, as you would a pizza. Use a small spatula or pie server to carefully separate the pieces, leaving at least an inch between them.
6. Brush the tops of the scones with the remaining tablespoon of heavy cream, then sprinkle the surfaces with sugar. Bake the scones until the outsides are crusty and starting to brown, about 18 minutes. Let them cool on the baking sheet for 2 minutes, then slide the parchment and the scones onto a wire rack to cool for another 20 minutes before serving.  Serve and enjoy. 


3 comments:

Sarah said...

Oh these look fantastic! Do you think they would still turn out well with good ol' 1% milk? soy milk?

Sarah
anythingbetween

Caroline said...

I think it might work with soy milk because it's more creamier than 1% milk, but I've never done it before with it.

Ruthie Armstrong said...

I love scones! Love them. These look delicious :) Thanks so much for coming to party at Super Saturday Show & Tell :) I hope you'll come again next week. xoxo~ Ruthie

 
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