Yes, it’s another scone recipe. (I’m sorry, these recipes keep popping in my head!) These babies are awesome. At least I think so. I made them to bring as ‘thank you’ gifts to my other mother for hosting us last week and for my cousin who took care of my dog while we were away. I’m glad I was able to give them something, however I kinda wish I made a double batch. (Did I mention these were awesome?)
To check out my other scone recipes, visit my Pumpkin Brown Sugar Scone page and you will find links to the other recipes there.
*Brown Sugar Strawberry Scones
|…so awesome that this is the only photo I got.
In a food processor add the following-
-3 cups all purpose or whole wheat pastry flour
-3/4 cup light brown sugar
-1/2 tsp kosher salt
-1 TB baking powder
-1/4 tsp allspice
-zest of 1 lemon
Pulse until well combined
Add in and pulse again until crumbly-
-1 1/2 sticks unsalted butter, very cold and diced
With the mixer on, drizzle in slowly-
-about 1/2 cup of cream, half and half, or whole milk
Stop adding milk when you see the dough begin to come together, but don’t take it til it looks wet. You know it’s ready when you can squeeze some with your hands and then it becomes a ball from the warmth of your hands.
Transfer the dough to a floured surface and add in, by hand-
-1 cup of chopped, fresh strawberries (about 6 large berries)
Keep flouring your hands and shape the dough into a large disk once the dough is no longer sticky. Because of the berries, it will be quite tacky so you will need to work it more than usual. But be quick, too much work can lead to a tough scone.
Slice the disk, like a pie, into 8 triangles and place each one onto an un-greased cookie sheet.
Sprinkle the tops of each scone with more brown sugar and allspice.
Bake in a preheated 375 degree oven for 17-22 minutes, or until the edges have begun to turn a golden brown and the centers have begun to firm up. If they still look a bit ‘creamy’ in the middle, no worries, they will set once they cool.
Allow to cool until easy to handle on the cookie sheets and then transfer to a cooling rack until completely cooled.
Store in an airtight container in the fridge for a few days or frozen, tightly wrapped in plastic and then foil, for up to three months.