Here's a fun and fast
scone recipe that will delight! You can, of course, substitute any berry
you'd like but with strawberry season in full bloom around here, using
strawberries just made sense. Give 'em a try....they're yummy!
.JPG)
2 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup sugar (I like to use vanilla sugar)
4 tablespoons butter
2 tablespoons shortening
3/4 cup half and half
1 egg
2 cups diced strawberries - divided use (I like to freeze my berries before I fold them into the dough)
Strawberry glaze ~ recipe follows
Heat oven to 375 degrees.
In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine half and half with the egg then add to dry ingredients.
Gently fold in 1 cup of the diced berries.
Turn dough out onto a floured surface. Roll dough out to ½” thick and cut into biscuit size rounds. Because the berries will release their juices as you work the dough, make sure you sprinkle on plenty of flour as you cut them out.
Place on cookie sheet lined with parchment paper.
Bake for 15 minutes or until lightly browned.
Cool before glazing
Here we go!
Combine the flour, sugar,
baking powder and salt.
Whisk together the half and half the egg.
Cut in the butter and shortening
with the flour then add the egg mixture.
Blend it well...
...then add the strawberries.
This will be a wet dough so make
sure you use plenty of flour for
dusting when you pat out the dough.
Cut into 2 or 3 inch circles
and place on baking sheet.
Bake 'em up until just lightly golden.
1 cup diced strawberries
2 cups powdered sugar
In a medium sized bowl, mash the berries then stir in the powdered sugar. Drizzle on top of cooled scones.
In a small bowl, combine the remaining 1 cup berries.
Mash the berries and stir into the sugar.
Then dunk the top of the scone into the berry glaze.
Twice. Yes...I dunked twice.
Once...then I let it dry, then I did it again.
Don't judge.
Allow the glaze to dry.
These are pretty stinkin' delicious!
Strawberry Scones
.JPG)
2 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup sugar (I like to use vanilla sugar)
4 tablespoons butter
2 tablespoons shortening
3/4 cup half and half
1 egg
2 cups diced strawberries - divided use (I like to freeze my berries before I fold them into the dough)
Strawberry glaze ~ recipe follows
Heat oven to 375 degrees.
In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine half and half with the egg then add to dry ingredients.
Gently fold in 1 cup of the diced berries.
Turn dough out onto a floured surface. Roll dough out to ½” thick and cut into biscuit size rounds. Because the berries will release their juices as you work the dough, make sure you sprinkle on plenty of flour as you cut them out.
Place on cookie sheet lined with parchment paper.
Bake for 15 minutes or until lightly browned.
Cool before glazing
Here we go!
Combine the flour, sugar,
baking powder and salt.
Whisk together the half and half the egg.
Cut in the butter and shortening
with the flour then add the egg mixture.
Blend it well...
...then add the strawberries.
This will be a wet dough so make
sure you use plenty of flour for
dusting when you pat out the dough.
Cut into 2 or 3 inch circles
and place on baking sheet.
Bake 'em up until just lightly golden.
Strawberry Glaze
2 cups powdered sugar
In a medium sized bowl, mash the berries then stir in the powdered sugar. Drizzle on top of cooled scones.
In a small bowl, combine the remaining 1 cup berries.
Mash the berries and stir into the sugar.
Then dunk the top of the scone into the berry glaze.
Twice. Yes...I dunked twice.
Once...then I let it dry, then I did it again.
Don't judge.
Allow the glaze to dry.
These are pretty stinkin' delicious!
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