10/07/2022
We have strawberries coming out of ears here. But they are so good. We are making smoothies, popsicle, muffins and just eating them straight. Here is a good one I just made they disappeared in a day.
Strawberry Scones -
2 cup all-purpose flourâ¨Zest of 1 lemon, finely gratedâ¨3 tbsp raw brown sugarâ¨2 tap baking powderâ¨5 tbsp cold butter, cut into small bitsâ¨1 cup fresh strawberriesâ¨2/3 cup milkâ¨1 large egg, beatenâ¨1 tbsp brown sugar for finishing
Heat oven to 400°F. Line a large baking sheet with parchment paper.
In a large bowl, combine flours, zest, sugar, baking powder. Add cold butter and work into the flour mixture until the biggest pieces are the size of small peas with either your fingertips or a pastry blender. Stir in milks then strawberries, mixing only until large clumps form. Use your hands to reach inside the bowl and gently (so gently) knead the mixture into one mass. The more you knead, the wetter the dough will get as the strawberries break up, so work quickly and knead only a few times, if you can get away with it. Transfer dough to a well-floured counter and pat into a roughly 1-inch tall disc. Cut into 8 to 10 wedges. Transfer wedges to prepared baking sheet, spacing them apart. Brush the tops of each with egg, then sprinkle with coarse sugar.
Bake for 15 to 17 minutes, until scones are golden brown on top.
Adapted from Smitten Kitchen blueberry scones.