10 May Strawberry Cream Scones
I know I’m a little bit late on this Mother’s Day post. Just like I’m a little bit late on getting Mom’s present together. And yes, I have an excuse. I had my biggest cake ball order yet this week! I made 300 cake balls for Texas State’s 2013 design department’s graduation. That’s A LOT of cake balls, but I couldn’t be happier with how they turned out!
And honestly, it’s okay that this post is a little late because these scones are a cinch to make. 6 ingredients and no mixer required!
Let me tell you a little bit about these scones.
I was in Seattle with friends a few weeks ago and they took us for brunch at a great little place called Boat Street Cafe. As soon as we walked inside my butter radar started going off the charts (yes, I have one of those, kind of like spidey sense for fat kids). The culprit? A beautifully stacked display of Strawberry Scones on the counter.
Scones have never been one of my go-to breakfast snacks. Up until now, I thought of them more as breakfast hockey pucks, left over from our British roots. And you know what they say about English food.
I was wrong. It was love at first taste. Unlike any other scone I’d ever had, this one was light and fluffy with a crunchy sugar crust and FRESH strawberries throughout.
It was so good, that weeks went by and I kept thinking about that damn (excuse my french) scone!
So finally, I emailed the restaurant. I had no idea if they would share the recipe with me, but they did! It turns out the Strawberry Scone that I had was a Strawberry CREAM Scone. Of course it was. Anything THAT delicious has to be LOADED with 40% butterfat cream.
Enjoy – and Happy Mother’s Day to all you spectacular moms out there!
Ingredients
- 2 cups flour
- 1/4 cups sugar, plus extra for sprinkling
- 1 tbsp baking powder
- Pinch salt
- 2 cups strawberries cut up
- 1 to 1 1/4 cups heavy cream (prefer 40% butterfat)
Instructions
- Preheat oven to 325 degrees.
- Sift together flour and baking powder in a large bowl.
- Add salt and sugar and combine.
- Add strawberries and mix.
- Fork in cream, mixing until dough holds together.
- Turn out on a floured board or counter and pat or roll out to a 1/2-inch thickness.
- Cut in squares, or in circles with a 3-inch cookie cutter.
- Place dough on a cookie sheet lined with parchment paper.
- Brush lightly with cream and sprinkle generously with sugar
- Bake 325F for 15-20 minutes or until golden brown.
Source: Boat Street Cafe, original recipe by James Beard
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