Wednesday, February 4, 2009

Strawberry Scones

So here's another recipe for what's turning into a collection of breakfast breads. For a year or two now, I've been on the hunt for the best scone recipe. I've tried many from cookbooks, Food Network, and Allrecipes, some of which have been just terrible, some of which have been declared delicious by my roommates (well, not all my roommates but that's another story), but somehow I found that awesomeness factor eluded me.

So I turned to Dorie Greenspan, as usual. All of her recipes thus far have been great, so I went for the Sweet Cream Scones. I doctored them using some frozen strawberries (really not all that smart in hindsight, kinda watery). They were very quick to throw together My mother thought these were very good. And from the picture below, so did my dog! (though that's not saying much she eats everything).

But my verdict? Still lacked that awesome factor...I think what I've learned here is that I just don't love scones...but if you do, check this out. I recommend them warm from the oven, topped with a little jam.

Cream Scones, adapted from Dorie Greenspan, Baking from My Home to Yours

1 large egg
2/3 cup cold heavy cream
2 cups flour
2 tbsp sugar
1 tbsp baking powder
1/4 tsp salt
5 tbsp butter, cut into small pieces
1 cup strawberries, halved or quartered

Center a rack in the oven and preheat to 400 degrees F. Line a baking sheet with nonstick foil or parchment.

Stir the egg and cream together.

Whisk the flour, salt, sugar, and baking powder together in a large bowl. Drop in the butter, and using your hands, toss to coat and then rub the butter into the dry ingredients until mix is pebbly. You will have a very nonhomogenous mix, with big and small chunks of buttery flour.

Pour the egg and cream over the dry ingredients and stir just until the dough comes together. It will be wet and sticky, not fun to handle. Drop in the strawberries, and fold a few times with a spatula to combine. Don't overwork.

Lightly dust a work surface with flour. My favorite method is to masking tape a big piece of wax paper to my counter for easiest clean up. Divide the dough in half and quickly shape into a big rectangle, flattening with your hands but being careful not to overwork. Cut into six wedges. Repeat with other half.

Bake scones for 20-22 minutes, until golden and firm. Transfer to a rack to cool for ten minutes before serving.

These can be frozen. Defrost at room temp and reheat in oven before enjoying.

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