Friday, April 22, 2011
Last weekend Elli and her friend were begging me to bake something with them. So after much hemming and hawing I altered a recipe I have for blueberry scones substituting strawberries and orange zest for blueberries and lemon zest. 'Cuz that's what I had.
This is a very forgiving recipe. Trust me. When 2 giggly girls are baking there is no guarantee that things are getting measured correctly. Or that they're keeping track of anything.
These scones were delish. They're light and fluffy. Just sweet enough. Perfect for breakfast, lunch, dessert or a snack.
We used them to make Strawberry Shortcake for dessert that night. Just slice them, top them with fresh sliced strawberries and whipped cream. Voila.
Yum. Too bad my dad's not here. He would have loved them.
They only take 30 minutes to make. Start to finish.
2 c. all purpose flour
3 T sugar, plus more for sprinkling on top
1 T baking powder
3/4 t. salt
6 T butter (cold and cut into small cubes)
1 cup diced strawberries
zest from an orange
1/2 c. milk (I used lowfat 1%)
Preheat oven to 400º
1. In a medium bowl combine flour, sugar, baking powder and salt. Whisk together to combine. (Or sift together.)
2. Cut in butter with a pastry knife or a fork until it resembles small peas.
3. Gently stir in diced strawberries and orange zest.
4. Make well in center of dry mix.
5. In a small bowl add 2 eggs and 1/2 cup milk. Mix to combine.
6. Pour egg mixture into well in dry mixture. Work dough together. Don't over mix.
7. The dough will be very sticky. Use an ice cream scoop or large spoon and make 8 large mounds.
8. Don't put them too close together - the dough spreads. I placed 6 on a sheet.
9. Sprinkle sugar on top.
10. Bake 15-20 minutes until lightly browned.
Makes 8 large scones.
I guess you could make them smaller. But what fun is that?
I'm pretty sure you need to make these for Easter brunch. Oh yeah.