Post by Sylvia on Jul 20, 2017 19:43:00 GMT -6
As we have so much soft fruit this year, I've been searching through all my old recipe files and came across this one today and my plan is to use the (hopefully last) the rest of the strawberries for these. I've used this recipe for blueberries and cranberries, but this will be the first time that I've had enough strawberries to finish off a huge crop. Must be the exceptional weather we have had this year, mostly wet, but with welcome extra hot spells.
Strawberry Scones with an Orange Glaze
Ingredients:
•2 cups all-purpose flour
•1/2 cup sugar
•1 tablespoon baking powder
•1 teaspoon kosher salt
•1 tablespoon grated orange zest
•1 stick cold unsalted butter, grated
•1 large egg, lightly beaten
•1/2 cup cold heavy cream
•1 cup diced strawberries (or blueberries, cherries, cranberries, peaches)
•1 egg beaten with 2 tablespoons water or milk, for egg wash
•1/2 cup confectioners' sugar
•4 teaspoons freshly squeezed orange juice
Directions:
Preheat the oven to 400 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix 2 cups of flour, 1/2 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed. Combine the egg and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy. Add the strawberries to the dough, and mix on low speed until blended.
Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
Brush the tops of the scones with egg wash and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch.
Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.
Strawberry Scones with an Orange Glaze
Ingredients:
•2 cups all-purpose flour
•1/2 cup sugar
•1 tablespoon baking powder
•1 teaspoon kosher salt
•1 tablespoon grated orange zest
•1 stick cold unsalted butter, grated
•1 large egg, lightly beaten
•1/2 cup cold heavy cream
•1 cup diced strawberries (or blueberries, cherries, cranberries, peaches)
•1 egg beaten with 2 tablespoons water or milk, for egg wash
•1/2 cup confectioners' sugar
•4 teaspoons freshly squeezed orange juice
Directions:
Preheat the oven to 400 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix 2 cups of flour, 1/2 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed. Combine the egg and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy. Add the strawberries to the dough, and mix on low speed until blended.
Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
Brush the tops of the scones with egg wash and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch.
Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.