As I get back into the swing of blogging, I am going to indulge myself. Instead of trying to maintain variety and write about a variety of recipes that you could eat for breakfast, lunch, or dinner, I am simply going to post about whatever catches my fancy. Which means I am going to bake!I know that swimsuit season is fast approaching and that soon it will be boiling hot outside and the last thing you will want to do is turn on your oven, but I am going to stick to my guns. Baking is something that comes naturally to me. I just like doing it. Plus, there is the massive bonus that baked goods taste good all the way through the cooking process. Sometimes (particularly with cookies) I would say that the batter is better than the final product.
Today all this means that I will be making scones! I have some strawberries and cream left over from that victoria sponge I made last week so when I came across this recipe in one of my favourite food blogs I decided it was meant to be. I also heard about a great trick that I wanted to try: instead of rubbing butter into a pastry, freeze it, grate it in, and then combine with your fingers. Since I am (still) lacking a pastry cutter, I wanted to give this new method a go and scones always require rubbing butter into flour. Couldn’t be better!
Makes 8 scones
- 2 1/4 cup all purpose flour
- 1 tbsp baking powder
- 1/4 cup sugar
- 1/2 tsp salt
- 1/3 cup unsalted butter (we’re going to freeze this!)
- 1 cup chopped strawberries
- 1 cup heavy cream (I’m using 35% whipping cream)
- Preheat your oven to 425F (220C).
- Cut 1/3 cup butter off a block of butter and place in the freezer. The butter wrapping will usually have guide lines of where to cut to get 1/3 a cup, or just remember that an american block of butter is 2 cups and a european one is 1 cup.
- Line a baking tray with parchment paper. I definitely suggest parchment paper for these scones, they are sticky.
- Dice some strawberries until you have 1 cup.
- In a large bowl, measure out the flour, sugar, baking powder, and salt. Mix well.
- Grate in the butter missing every now and then to make sure the butter gets coated in flour and is evenly distributed.
- Toss the strawberries in the flour mixture so that they are evenly distributed.
- Pour the cream into the batter and, using a spatula, fold into the flour as minimally as possible. Fold it in just enough to avoid any liquid cream showing, no more.
- Using your hands, kneed the dough once or twice in the bowl to make it come together into a dough. The more you handle the dough, the more moisture will come out of the strawberries and the bigger chance the strawberries will turn to mush.
- Turn the dough out onto a well floured surface. Add some more flour to the top of the dough before you start handling it.
- Kneed the dough once or twice more if necessary then pat the dough into a circle 3/4 inch thick adding flour to the surface as necessary.
- Dip a biscuit cutter (or the top part of a glass) into flour and then push it down into the dough to cut out a scone. Place the cut scones onto your baking tray.
- Cut out as many scones as you can before reshaping the dough and patting it out again.
- Bake the scones for 12-15 mins until the top and sides have browned slightly.
- Allow to cool.
- While still slightly warm, top with some clotted cream (if you’ve got it) and jam and enjoy