Scone-aholic!

I love scones. Eat it on it's own, eat with butter (which I love the most!),eat with whipped cream, drink it with tea, have it for breakfast, have it during high tea. I can go on..

I love it when the scones recipe calls for buttermilk. This recipe I'm going to share is a basic scone recipe but I had strawberries in refrigerator from my last Creamy Berries Cakelets. (I have yet to share that !)

I took the recipe from Confession of a Tart , her pictures in her blog is so pretty especially that yellow rose. Ok, I'm side tracking a lil bit here. Maybe 1 day, I might buy fresh flowers for my pictures too. But first, I need a good camera! Recommend me what type for food taking please..

And so I only had like 10 strawberries left but to me that was enough for the whole scone dough as too much will make the scone too tard. With that little strawberries here and there, it looks really pretty.

And here goes the recipe.


Strawberry Scones
Adapted from Confessions of a Tart
(makes 8 large wedge scones or 12 mini circles)1/2 cup strawberries

3 tablespoons sugar (granulated)
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt ( I did not use these as I use salted butter )
6 tablespoons butter, in cubes, slightly softened
2/3 cup cold buttermilk

Topping:

1 tablespoon sugar

Directions

Preheat oven to 400 degrees. Lightly grease a cookie sheet.

If using larger fruit (peaches/apricots), cut into bite-sized pieces. Sprinkle fruit with 1/2 tablespoon sugar; set aside. Cut these fruits to small cubes so that it will not fall out of the dough.

Combine remaining sugar with flour, baking powder and salt. Add butter,  you may want to use your fingers to rub these lightly to be sure butter is evenly mixed into flour. Do not overwork the butter.

 Stir in fruit; then add buttermilk all at once. Use spatula to gently stir dough until it holds together.

Turn onto a lightly floured surface and knead a few times to incorporate dry ingredients. Be gentle so you don't break up the berries and don't overwork the dough. The buttermilk is enough to make the dough sticks together. If it looks a little dry - it's OK! trust me.

Press (pat) the dough into a circle 3/4 inch thick. If any berries peek out, push them into dough. Cut circle into 8 wedges, then transfer wedges to the cookie sheet, leaving at least 1/2 inch of space between them.

I brush the whatever is left buttermilk on top of the scones for a little shine and for the sugar to stick on it. Sprinkle the granulated sugar on top of the wedges.


Bake 15 minutes.

Check your scone and bake till tops are beginning to brown and spring back when you push them (this took another 15 minutes in my oven, but keep a careful watch and check every 5 minutes - you do not want dry scones!).


Lastly, enjoy your scones as it is. Warm and buttery! Love it!

I hope you try it and let me know how did yours turn out!

Thank you for reading!

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Cream Scones

Sweet scones are one of my favourites especially for breakfast. And since I do have some left overs of frozen chantily cream left from the last eclairs, I decided to enjoy Cream Scones for breakfast today. It's a long weekend for me as it was Deepavali yesterday and while I'm just at home practicing with my whisk, why not treat breakfast to everyone before they start their day.

The perfect Cream Scone has a crisp exterior with an interior that is light and fluffy with a rich buttery flavor. Cream Scones are lovely with clotted / whipped cream and jam. In short - Divine.

Cream Scone Recipe (from Joyofbaking.com) :

2 cups (260 grams) all-purpose flour

1/4 cup (50 grams) granulated white sugar

2 teaspoons (10 grams) baking powder

1/4 teaspoon salt

1/3 cup (75 grams) cold unsalted butter, cut into pieces

1 large egg, lightly beaten

  1/2 teaspoon vanilla essence

1/2 cup (120 ml) milk or heavy cream (contains 35-40% butterfat) - I just use full cream UHT milk by Magnolia

Preheat oven to 375 degrees F (190 degrees C) and place the rack in the middle of the oven. Line a cookie sheet with parchment paper.  

 

In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender. If making by hand, rub the butter lightly into the flour.The mixture should look like coarse crumbs. 

In a small measuring cup combine the whipping cream, beaten egg and vanilla. Add this mixture to the flour mixture. Stir just until combined. Do not over mix.

I added some dried cranberry and sliced almonds just for variations. You could have your own too.

 

Knead dough gently on a lightly floured surface. Roll or pat the dough into a circle that is about 7 inches (18 cm) round. Then, using a 2 1/2 inch (6.5 cm) round cookie cutter, cut the dough into rounds. Place the rounds on the prepared cookie sheet, spacing a few inches apart. 

Brush the tops of the scones with a little eggwash. This helps to brown the tops of the scones during baking.

Bake for about 15 - 18 minutes or until nicely browned and a toothpick inserted into the center of a scone comes out clean. Remove from oven and transfer to a wire rack to cool. Serve with  softly whipped cream and your favorite jam.

Makes about 10 - 2 1/2 inch (6.5 cm) round scones.

 Love it with a dash of butter.

So do I think it's fool proof?

yes i do..

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