I felt out of place the other day in my own kitchen. I took a few months off away from baking and blogging and I almost forgot how to do it! I post pics to my Instagram (monica_h30) account daily, but it's been awhile since I've actually picked up my DSLR to photograph a recipe with the intent to blog. It was exciting and kind of nerve wracking at the same time. Even hubby was surprised at what I was doing. It turns out, blogging is kind of like riding a bike. Or I assume it is, it has been YEARS since I actually got on one :-) I pulled props from around my kitchen and out of my vintage glass stash and it all came together.
These scones came about because I had really ripe berries and heavy cream to use up. I put my spin on it and did things a little differently than the original recipe and they turned out delicious. They're also quite patriotic looking with their red, white and blue-ness! Once cooked, the strawberry flavor intensifies and produces little pockets of jam-like goodness. The scone itself is barely vanilla and tender, with crunchy sugared tops. Enjoy with a pat of butter or whipped cream (or "keem" as Hayden likes to call it) and more fresh fruit. These are perfect for long, lazy weekends.
Happy Memorial Day!
StrawBerry and Cream Scones
adapted from Smitten Kitchen
adapted from Smitten Kitchen
- 2 1/4 cups all-purpose flour
- 1 Tablespoon baking powder
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 6 Tablespoons cold unsalted butter, cut into small cubes
- 1 cup chopped ripe strawberries
- 1/3 cup fresh blueberries
- 1 teaspoon vanilla extract
- 1 cup heavy cream plus more for brushing the tops
- sanding sugar or turbinado sugar for sprinkling
Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
In a large bowl, whisk flour, baking powder, sugar and salt together. Mix to combine.
Add the cubed, cold butter to the flour. Using a pastry blender or two knives, cut the butter into the flour mixture until the butter is pea sized and the mixture is crumbly.
Gently stir in the strawberries and blueberries so that they are coated in the flour mixture. Stir in the heavy cream and vanilla extract just until the mixture comes together.
Place the dough onto a floured work surface and knead two to three times until a mass is formed, being careful not to over work the dough. Pat the dough into a flat disc about 10-inches wide and about 1-inch thick.
Using a sharp knife, a bench scraper or a pizza wheel, divide the round into 8 equal triangles. Place the triangles onto the parchment lined baking sheet, about 1-2 inches apart. Brush the tops with additional heavy cream and sprinkle with sugar.
Bake for 17 to 20 minutes or until the scones are golden brown. Cool slightly before serving.
Makes 8 scones.
This little booger hovers over me while I'm taking photos in the kitchen. He could not wait til I was done so he could dig in. I set my camera down and he helped himself to several fingers full of "keem". Then he said "take picture" and stuck out his tongue. He was very proud of himself! How could I resist those eyes and that curly top?