Friday, July 4, 2014

Red, White & Blue Scones

Happy birthday, America! I decided to go patriotic with our breakfast and made red, white, and blue scones. Gotta love all the fresh blueberries and strawberries at this time of year!


Scone Dough
  • 2 ½ C flour (I refrained from using whole wheat today)
  • 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
  • 1 C fresh blueberries
  • 4 fresh strawberries, thinly sliced
  • 1 T cream

Procedure
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, egg, and blueberries, using a spatula to form a ball.

Transfer to a floured surface and gently press into a disc. 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. Place it on a parchment-lined baking sheet. Drizzle a tablespoon of cream on the tops of the scones. Preheat the oven to 400 degrees.


Bake at 400 degrees for 18 to 20 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 glaze.

Glaze
1 C powdered sugar
2 T heavy organic cream

In a small bowl whisk together powdered sugar and cream until you have a smooth glaze. Pour 1 teaspoon of glaze over the top of each scone. Let set up and serve warm.

No comments:

Post a Comment

Share Buttons