Monday, June 3, 2013

Strawberry-Cream Scones

 
I cook for my family and my friends. Heck, I'll sometimes even cook for strangers, if the opportunity presents itself. But my favorite thing to do is create a special treat for a friend's birthday.

Last week, Greg - my boss and friend - called me over to his computer and showed me this link: Heather Cristo's Strawberry-Cream Scones.* I decided to whip up a batch for our Monday morning meeting...and his birthday, one day early.

Well, I had to make two batches; I couldn't very well bake a batch and walk out the door without sharing. So, I did one batch for my boys at home  - cut into heart shapes - and one batch for the boys at work - plain ol' triangles!

The comments from both camps: "Ooooo, you can taste the butter!" "This isn't whole wheat, is it?!"; "These are not scones. These are delicious...scones are dry and, well, dry."

Scone Dough
2 ½ C flour (I refrained from using whole wheat)
½ C organic granulated sugar
½ t baking soda
1 t baking powder
8 T cold butter, cut into small pieces
2/3 C heavy organic cream
1 egg
3 large strawberries, thinly sliced
1 T cream



In a large mixing bowl, combine the flour, sugar, baking soda and baking powder.

Using a pastry cutter, blend the butter into the dry ingredients until the dough resembles pea-sized chunks.

Add the cream and butter, using a spatula to form a ball.

Transfer to a floured surface and gently press into a disc.

At this point, you can use a cookie cutter or simply cut the disc into wedges.

Gently slice each scone through the center with a floured knife.

Put a few slices of strawberry in the center. Replace the top on the scone and lightly pinch the sides closed.

Drizzle a tablespoon of cream on the tops of the scones. Preheat the oven to 400 degrees.


Bake at 400 degrees for 12-15 minutes. The scone will be nicely raised and slightly golden.

Remove the scones from the oven and set them on a wire rack to cool slightly while you make the strawberry glaze.

Strawberry Glaze
1 strawberry, minced
2 C powdered sugar
3 T heavy organic cream

In a small bowl whisk together the strawberry, powdered sugar and cream until you have a smooth glaze.

Pour 1 tablespoon of glaze over the top of each scone. Let set up and serve warm.

*This recipe was made with very few adaptations from Heather's original. I did find that I needed more cream for the glaze than she indicated.

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