Friday, February 20, 2015

Strawberries & Cream Scones

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I love that strawberry season comes twice a year. The whole family rejoices when we walk into the market and find a table filled with box upon box of ripe, red strawberries. Both my daughters are just plain strawberry-mad! I've been buying so many boxes! Most of the berries are just washed and eaten, but I usually manage to hide a box or two to bake with. I love baking with fresh strawberries.
This recipe is one that I've made a few times now. It is no secret that our breakfast favourites are muffins and scones. So, I'm always trying out new scone and muffin recipes, and my family never complains. Of course, when you're trying out so many new recipes, you're bound to have some recipes you never want to try again. This isn't one of them.

If you want a lighter crumb and are baking for an occasion or for guests, and you don't want to worry about health, you could just bake it with all regular flour.

Strawberries & Cream Scones
Adapted from Taste of Home 
1 1/2 cups all purpose flour
3/4 cup whole wheat flour
1/3 cup sugar (plus 2 tbsp for sprinkling)
1 tbsp baking powder
1 tbsp flaxseed meal
1 tsp orange zest
1 tsp salt
1/2 tsp ground cinnamon
1/4 cup cold butter, cubed
2/3 cup half and half, or medium-fat cream
2/3 cup chopped fresh strawberries
1 egg, lightly beaten

1. Preheat your oven to 200C/400F. Line a baking sheet with parchment or greaseproof paper, or use a silicone baking mat.
2. In a large bowl, combine the flours, 1/3 cup of sugar, baking powder, flaxseed meal, orange zest, salt and ground cinnamon. Mix well.
3. Add the cold butter and using just the tips of your fingers, work the butter into the flour mixture. Work quickly, and gently until the mixture resembles bread crumbs.
4. Add the cream and bring the dough together gently.
5. Turn the dough out onto a work surface, and add the chopped strawberries.
6. Working very lightly, so as to not bruise the berries too much, gently work the strawberries into the dough.
7. Transfer the dough onto your lined baking sheet, and form into a rough 8 or 9 inch circle. Pat down the dough until it is about 1/2 inch thick. Using a sharp knife, cut the circle into six or eight wedges.
8. Brush the top of the scones with the egg and sprinkle with the 2 tbsp of sugar you have reserved. You could also sprinkle the top with chopped nuts.
9. Bake in the preheated oven for 12-15 minutes or until the top is a light golden brown.
The flaky, buttery scone is rich with cream and loaded with tangy-sweet berries that drip their juice and make a very welcome mess. I wish I could get my hands on some clotted cream. I think it would be perfect with these particular scones.

My husband had a valid complaint. While he love the sugary crunch on the top of the scones, he felt these scones would benefit with some more texture and crunch. So the next time around, I thought I'd throw in some hazelnuts or pistachios for some texture.
In other news, with my birthday and Valentine's Day falling in the same month, I have received a bounty of new cookbooks that I am SO excited about. I have the best husband, friends and family in the world! I can't wait to be sharing some awesome tried and tested recipes from these awesome new books! :)

But, for now, watch out for another awesome strawberry recipe to celebrate the season of yummy strawberries!

Until next time…

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Jumbodium said...

Mouth watery cake. I wish I have got it from the screen. Wonderful share. I have jotted down the recipe. Will surely prepare the cake. Thank u for the share.

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