Thursday, June 18, 2020

Strawberry Scones

 I was going to wait until Father's Day to make scones but my local farm had beautiful strawberries so I caved. I'll get more strawberries this weekend to make Joe a strawberry cheesecake for Father's Day. The recipe I use for scones is one I have been using for 12 years when I met Ann Thibault on the Garden Web cooking forum. A lot of my blog followers know Ann, and she has tried and true recipes. She posts photos of her meals daily on Facebook, and has a large following. We each had a scone for breakfast, and tonight we will have strawberry shortcake using the scones. 


Scone recipe:
2 1/4 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 Tbsp. cold butter
1 cup heavy cream
3/4 cup frozen raspberries (blueberries, blackberries, strawberries, red currants, etc..)
extra cream and sugar

Glaze (Optional)
2 teaspoons softened or melted butter
1/2 cup of powdered sugar
few tablespoons cream or milk
1 teaspoon vanilla

Mix all ingredients together. Thin with additional cream or milk if necessary.
Preheat oven to 425°F. Mix together the flour, sugar, baking powder and salt. Cut in
butter until it resembles coarse meal. Stir cream in to flour mixture. Mix quickly with
fork just until dough starts to come together. Tip out onto lightly floured surface.
(Will look shaggy) Using hands gently pat mixture to flatten. Now fold dough like an
envelope. Turn and fold again. Do this at least three to four times. Before the last
turn, push frozen fruit into dough.Finish with final fold and turn and roll dough into round. Cut into six or eighttriangles. Do not over-handle. (Folding forms
layers which makes for a very flaky scone).
Deb

Debbie@Mountain Breaths
Debbie@Mountain Breaths

Hello, I'm Debbie.I enjoy hiking, kayaking, cross country skiing and snowshoeing in the Adirondack Mountains (thus Mountain Breaths). I live in Upstate NY with my supportive husband and have three precious sons..

8 comments:

  1. That's very close to the recipe I use. Those look wonderful.

    ReplyDelete
  2. Your recipe sounds delicious, especially more flaky layers. Beautiful presentation!

    ReplyDelete
  3. Debbie, thanks for sharing this recipe. I want to make this soon. Happy Father's Day to Joe!

    ReplyDelete
  4. These look devine. I've never made scones using cream but the picture of yours is going to make me give it a try. Looks like flaky pastry!

    ReplyDelete
  5. delish - especially on that pretty stand!

    ReplyDelete
  6. Yum for 🍓 scones, and such a pretty presentation!! I’d love to make the raspberry version sometime. Happy Father’s Day to Joe!

    ReplyDelete

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