I mentioned in the previous page about cutting the strawberries into little pieces. Are you as surprised by the fact that the strawberries are simply quartered?

I usually think of smaller fruit but, with basket full of ripe berries in hand, I am willing to give this recipe a whirl. One thing for certain, the color of those berries is perfect and I am already thinking that a tall glass of lemonade might just be the ticket for the next brunch. Hello. What am I waiting for. Brunch for one coming up!

Strawberries and Cream Scones

ingredients:

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/3 cup granulated sugar
• 1 stick  butter, VERY cold and cut into tiny pieces
• 1 large egg
• 1/2 cup whole milk
• 2 tablespoons heavy cream
• 1 cup fresh strawberries, hulled and quartered

For the egg wash:

• 1 large egg, beaten
• 1 teaspoon milk or water
• 2 tablespoons sugar, for sprinkling

For glaze:

• 2 tablespoons heavy cream
• 3/4 cup confectioners’ sugar
• 1 teaspoon vanilla extract
• optional- replace one tablespoon of cream for 1 tablespoon of lemon juice.
• Tiny pinch of salt (1/8 teaspoon or less)

Instructions

1. Preheat oven to 400°(F).
2. Line a large baking sheet with parchment paper; set aside.
3. In a large bowl combine flour, salt, baking powder, baking soda, and sugar; mix well to combine.
4. Cut the butter into small cubes then work it into the mixture (using your fingers, two forks, or a pastry cutter) until lit resembles a coarse meal.
5. In a small bowl whisk together the egg milk, and cream. Add to flour/butter mixture and use a fork to stir everything together until just moistened.
6. Add strawberries and using a rubber spatula gently fold them into the dough. Don’t worry if some of the berries break up a bit.
7. Empty the loose dough out onto a clean, floured work surface, knead the mixture a few times to get it to a workable texture, then shape the dough into an 8-inch circle.
8. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet, placing them 2″ apart.
9. Lightly brush each scone with the egg wash, then sprinkle the tops with sugar.
10. Bake for 18 minutes, or until light golden brown.
11. Allow scones to cool for 10 minutes on the baking sheet. In the meantime you can make your glaze.

For the glaze:

1. In a small bowl whisk together the heavy cream, confectioners’ sugar, vanilla, and salt.
2. Drizzle over semi-warm scones and serve at once.

I am always up for something I can make ahead and freeze. There is nothing like waking up early, putting on the coffee and popping a homemade scone into the microwave to defrost for 30 seconds or take them out the night before and leave them in refridge. Pop into 250 degree oven for 5 minutes to re-warm.

Recipe and photo courtesy of Ashley at Baker by Nature.