Saturday, May 21, 2011

Fresh Strawberry Scones

I have many failings as a cook. Many of the recipes I try never make it to this blog. I'm too cheap to toss the failures, so I usually wind up eating them. Most taste okay, but a few have not. And I'm lazy. I love recipes that only mess up a single bowl or dish or that don't dirty every dish, pan and surface in my kitchen. I tend to rush through processes because I don't pay as much attention as I should to the recipe. I am impatient.

I am an inexperienced baker. I have little skill but boldly go forward with ill-advised confidence. Oh, I'm good at cookies because I've made plenty. I'm okay at some cakes. I am terrified of bread. All bread. I am Southern born and bred but do not know how to make biscuits. I hope to one day correct this.

But a few things happened today that led me to baking scones...a visit to the farmers market for some lovely, locally grown strawberries and the fact that I spent hours cleaning my oven.

What, you say? You don't want to sully a freshly cleaned oven? Not me...I could hardly wait to toss something inside. So I found a recipe online for scones using fresh strawberries.


Believe me, this recipe was very close to not making this digital record. The dough was very wet and far more a mess than I wanted. The instructions failed me. I will post the recipe as written by Annie Y on and then add my notes below.

Fresh Strawberry Scones

1 cup ripe strawberries, cleaned, hulled, and diced
1 tsp vanilla extract
1/2 cup light cream
2 cups all-purpose flour
1/3 cup white sugar
1 Tbs baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
1 1/2 tsp lemon zest
6 Tbs cold unsalted butter

Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
Place diced strawberries on paper towels to absorb liquid. Combine the cream and vanilla extract in a small pitcher and set aside.


Whisk the flour, sugar, baking powder, salt, nutmeg, and zest together in a large bowl. Cut the cold butter into chunks and cut into flour until mixture resembles pea-sized crumbs. Gently toss strawberries in flour mixture. Create a well in the flour mixture and fill with the cream mixture. Quickly stir dough together until just blended. Allow dough to rest 2 minutes.

Turn dough out onto a lightly floured work surface and knead until smooth and satiny, 4 to 5 minutes. Transfer dough to prepared baking sheet and pat into an 8-inch round. Use a serrated knife to cut the round into 8 wedge shaped pieces. Separate wedges on the baking sheet, leaving at least 1/2" space between.

Bake in preheated oven until the tops are light brown and crusty, 16 to 18 minutes. Transfer to a wire rack and cool 20 minutes before serving.


So, here is what I found. This is a very, very wet dough. Do not skimp on the flour for kneading. I kept adding flour, using at least 1/2 cup, maybe more. The dough was so wet, that I never achieved "smooth and satiny" but did place it on the prepared baking sheet and formed an approximately 9" round. I used my bench scraper to cut the round into wedges and did not separate them. (You can call me a rebel, but my hands were goopy and I was tired of messing with it.)

Also, a small disclaimer...I used heavy cream because that was what I had in the fridge.

Anywho, "all's well that ends well" and this ended very well. The scones are tender and not as dry as scones I've purchased. I really like them, but wish I had used more strawberries. I love the brightness that the lemon zest adds and the subtle hint of the nutmeg. With a little schmere of butter and a cup of tea, they are lovely.

1 comment:

MileHighBaker said...

Good for you for persevering! I like the idea of these. I hate the idea of kneading a quick bread for 4-5 minutes. I am intrigued that they did not turn out tough. My basic scone recipe is not that far from this, but I never knead it more than 6 turns. You probably already know this, but the wetness of the dough helps them puff, or is supposed to. I'll have to try this as soon as some good berries start coming in.