Everyone loves scones. Even if they don’t think that they do, they are lying. They have to be. Now, the thing about scones is that they are, unfortunately, stuck with the stereotype of being dry, slightly sweetened biscuits. Emphasis on the DRY.
In my opinion, the only scones that ever really fit this stereotype are ones that come from places like Starbucks. Even the little Two-Bite Scones from TJ’s seem a little on the overly-sweetened and dry side. There is just something about getting up early on a Saturday morning and making a fresh batch of scones, littered with your favorite fruit and drizzled with a little glaze, that puts all other scones to shame.
The only way to eat a scone is fresh out of the oven, so you can only imagine what sitting in a pastry case all morning and afternoon will do to a poor little mass-produced scone. Culinary suicide.
If you haven’t made a batch of scones yet, this is my plea for you to do so, and soon! Then, and only then, will you understand what this little tirade was all about.
Here is how you prepare some tasty little scones:
Place flours, baking powder, salt and sugar into food processor and pulse a few times to mix. Add cold cubed butter chunks evenly on the top; pulse another several times.
Transfer to a larger bowl. Dig a well in the center of the dry mix, and add the almond milk and half n half, along with the vanilla extract, and mix together until just combined.
Dice your deliciously juicy strawberries. It would be a good idea to already have these diced before starting the dough, but if you have to dice them after, worry not, the dough can wait.
Gingerly, mix the strawberries into the dough. I say gingerly for a few reasons: 1. because I like that word 2. because you don’t want to bruise your berries 3. because you don’t want to over mix your dough.
Turn the dough out onto a floured surface and pat in a circular disk, about 1 ½ inches thick.
Hunt down a circular cutting device. A biscuit cutter, a wine glass, an old pipe… you get the picture. Wait, scratch the last suggestion, that could end badly. Whatever you use, just be sure to dust the end so the dough won’t stick to it.
Place the dough rounds onto a silpat-lined baking sheet, about an inch or more apart. They don’t really grow in the oven, so don’t be afraid to squeeze a few more on the sheet. Brush with half n half for a nice golden sheen, when cooked!
Bake for 12-15 minutes, or until the tops are slightly golden brown, and cooked through. Place on a wire rack, for cooling.
I wasn’t kidding when I said that they are best, straight out of the oven. I will allow you to take a small nibble, while waiting for the rest of them to cool before glazing.
Mix up the glaze; it only takes a few seconds. Drizzle atop each scone.
Plate the little angels.
Strawberries ‘n’ Cream Scones
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 3 ½ tablespoons sugar
- 1/2 teaspoon salt
- 5 tablespoons chilled, unsalted butter, cut into small cubes
- 1 ½ cups diced strawberries (about ¼-inch pieces)
- 2 tsp vanilla extract
- ½ cup half n half
- ½ cup almond milk (or regular)
- ½ cup powdered sugar
- 1 tsp almond milk (or regular)
- ½ tsp vanilla extract
1. Preheat oven to 425 degrees F.
2. Combine wheat and white flour, baking powder, sugar and salt in food processor. Pulse about eight times. (Or, combine with whisk.)
3. With food processor, remove the cover and sprinkle butter evenly over dry ingredients. Cover and pulse 12 to 15 times. Transfer mixture to large bowl. (If preparing by hand, cut in butter pieces with pastry cutter or knives, until mixture resembles course meal.)
4. Make a trough in the middle of the flour, and add the half n half, almond milk and vanilla extract. With a spatula or spoon until dough begins to form, just about 30 seconds. Do not overmix!
5. Add the strawberries and fold in until about evenly distributed. This should only take another 30 seconds or less.
6. Transfer dough to floured surface and spread out into a circular disk, until about an inch and a half thick. Use a biscuit cutter, or if you don’t have one, find something circular, dip it in flour, and dig in. I use a white wine glass and it works wonders.
7. Place rounds on a silpat or an ungreased baking sheet and bake until the tops of the scones are light brown; about 12 to 15 minutes. Cool on wire rack for at least 10 minutes.
8. While they are cooling, prepare the glaze by mixing the powdered sugar, milk and vanilla. If the glaze isn’t drippy enough, place in the microwave for about 10 seconds, then drizzle over the cooled scones.
From the Little Yellow Kitchen,