This is a guest post from Karly of Buns in My Oven. If you don’t follow her blog yet, you should. It’s full of drool worthy eats that will get your tummy grumbling. Plus she’s tons of fun and you’re guaranteed to have a laugh while you’re there. I can´t wait to try these Strawberry Scones for myself. Welcome Karly!
When Cheri asked me to guest post on her gorgeous blog, I cried a little. I mean, seriously? Have you seen this woman’s gorgeous photos? And her scrumptious food? How the heck was I going to create something pretty enough and tasty enough for her blog?
Well. I don’t know about the pretty part, but these strawberry scones are outta this world good. They are perfect for a summer breakfast. Ask my son, he should know. He ate them all in about 5 minutes flat.
Side note: Growing boys are kind of scary. I have this fear that one day he won’t find anything that looks good in the fridge and he’ll just eat his family instead. Seriously, bottomless pit doesn’t even begin to describe tween boys.
Back to the scones, these were super quick to prepare and full of great strawberry flavor. While the scones are baking, the strawberries cook down a bit, so each bite has the taste of fresh strawberry jam, minus all the work of actually, you know, making fresh strawberry jam.
If you could take a bite out of summer, I’m pretty sure it would taste like this. At least, I hope it would taste like this. In truth, summer probably tastes a bit like stinky shoes and dirt. But, maybe that’s just the mom in me talking.
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 tablespoon grated orange zest
- 1 stick cold unsalted butter, cut into small cubes
- 1 large egg, lightly beaten
- 1/2 cup cold heavy cream
- 1 cup diced strawberries
- 1 egg beaten with 2 tablespoons water or milk, for egg wash
- 1/2 cup confectioners sugar
- 4 teaspoons freshly squeezed orange juice
Preheat the oven to 400 degrees.
In the bowl of your mixer, fitted with the paddle attachment, mix together the flour, sugar, baking powder, salt, and orange zest. Beat in the cold butter until you have a coarse, crumbly mixture. Combine the egg and cream and slowly pour into the flour mixture with the mixer on low. Mix until just blended. Add the strawberries to the dough until combined.
Dump the dough onto a well floured surface and work into a ball. Flour your hands and a rolling pin and roll the dough into a rectangle about 3/4 inches thick. Flour a 3 inch round or fluted cookie or biscuit cutter and cut circles of dough. Place the scones on a pan lined with parchment. Gather the scraps to re-roll and cut more scones.
Brush the tops of the scones with the egg wash and bake for 20 to 25 minutes. Scones should be lightly browned and feel firm to the touch. Allow to cool for 15 minutes.
Whisk together the confectioners sugar and orange juice and drizzle over the scones.
Recipe from Le Petit Brioche.