Tuesday, June 26, 2012
Scones, again. Same formula as for my other scone recipes on here, but this time baked with some fresh Oregon Strawberries thrown in. Enjoy!
2 cups flour
1 tsp baking powder
1 tsp salt
2 Tbsp sugar
1 1/3 cups heavy cream
1 cup diced strawberries
Preheat oven to 375°F.
Whisk together dry ingredients in a bowl. Toss in strawberries. Pour in cream and mix with wooden spoon. Batter will be very thick and may not look mixed. That's okay.
Turn out onto floured surface, knead a few turns, just until the dough holds together and is cohesive. With strawberries in the dough, it will be very sticky and messy. Use a bench scraper and extra flour for dusting if needed.
Pat dough with your hands into a round shape about an inch thick. Cut into 8 wedges, place on cookie sheet.
Bake 22 minutes.
Note: I found that I had to bake these scones longer than I do for plain scones. It is because of the extra moisture from the berries. I would check them after 20. You want the scones to be light golden in color and not gooey in the middle. Crack open one if you need to and check the middle. Keep baking until done and be sure to note how long they took so you will know for next time.
Also, these are not super sweet. If you prefer a sweeter scone, almost dessert like, add more sugar up to 1/2 cup.