Monday, 14 May 2012

Strawberry Scones + the Master Recipe

Stupid Strawberries from California aren't even red in the middle... I can't wait for local BC Berries!

I'm going to share a secret recipe with you. I've held off for a long time, but it's just so good that I feel guilty holding out on you any longer.

Okay, are you ready? This is THE best scone recipe you will ever eat. It is the EASIEST scone recipe you will ever make. And it is the MOST flexible scone recipe you will ever get to play with. These scones are crazy moist. There is no butter involved, just heavy cream. And because you don't knead or roll them out, you just kind of clump them into a mass before cutting, they still get some layered goodness going on, but without that dry, flaky business.

Scones - Master Recipe
makes approximately 12 large scones
4 cups flour
¾ cup sugar
1 ½ tsp salt
2 Tbsp baking powder
2 ½ cups of heavy (whipping) cream
1) In a large bowl, whisk together all the dry ingredients.
2. Then choose one of the following additions (if you want!)
- 3/4 cup of currants, raisins, or dried cranberries
- zest of 1 lemon and 1/4 cup of poppy seeds
- 1 1/2 cups of diced fruit (apples, strawberries, raspberries...)
- 1 cup of chocolate chips and zest of 1 orange
- 1/2 cup cooked bacon bits and 1/2 cup grated cheese
(as you can see, the possibilities are endless! If you think of other variations, go ahead and throw them in there!)
3) Pour the cream over the dry ingredients, and use a spatula or wooden spoon to gently fold, until everything is just mixed. Try not to stir too much. Depending on just how thick your cream is, you may need to add a little more to get the dough to hold together.
4) Turn dough onto a floured surface and press it together into one mass. Pat it out into a circle or square that’s about ½ - 1 inch thick. Use a knife or cookie cutter to cut out shapes.
5) Place them on a parchment-lined baking sheet, sprinkle the tops generously with sugar, and bake at 350’ for 20-25 minutes, or until a toothpick comes out clean. (larger scones will take longer).

Serve warm with butter, or at room temperature with jam and devonshire cream to be truly indulgent! These can sit, covered, on the counter for a day or two. After that refrigerate them. No lie - they will still taste great after a week! Just be careful about microwaving - they tend to get rubbery. Warm in a toaster oven for a better texture.

Sometimes a water glass is just the perfect size!

I made these scones for a small brunch I catered for on Mothers Day! FYI If you live in the Fraser Valley, my rates are very affordable! ;)

1 comment:

  1. i miss your scones. *sigh* (though my BUTT doesn't!!) :0