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Archive for the ‘Strawberry Scones’ Category

The only scones that I have ever had are the scones from the Knight’s Grill. They are the best scones in the entire world. I think a more accurate name would be Cookie-Muffin Triangles. 

The outside is crunchy like a cookie and the inside is fluffy like a muffin. I’m contemplating living in the Knight’s Grill and eating nothing but scones and french fries. That sounds like the life for me.

So I went in to make this recipe with the preconceived notion that these scones were going to be exactly the same. Much to my dismay, they were not.

They weren’t bad by any means, but they weren’t what I was expecting either.

I did enjoy them. They were more dense than I was expecting, and I anticipate that they would make good dinner biscuits. My Mentor, Heather, has given me a recipe for Ham and Cheese scones. Seeing as I have access to veggie ham, I am really excited to make them.

I found a recipe for scones that uses Jiffy Muffin Mix. And then you add some other things into it to make the dough thicker. I think that may have been what I was looking for more so than these were.

I feel like I’m hitting a low spot right now. Spring Break makes me so incredibly lazy, and there is so much school work to be done. After next week is over, I feel like things will be all gravy.

Strawberry Scones

Makes 12

  • 2 1/2 cups all-purpose flour.
  • 2 tbsp. sugar.
  • 1 tbsp. baking powder.
  • 1/4 tsp. salt.
  • 1/2 (1 stick) unsalted butter, cut into chunks.
  • 3/4 cup chopped fresh strawberries.
  • 2 eggs, lightly beaten.
  • 1/2 cup of half-and half.
  • Extra Half-and-half.
  • Extra Sugar.

Directions:

  1. Preheat oven to 400 degrees.
  2. In a large bowl, stir together flour, 2 tablespoons of sugar, baking powder, and salt.
  3. Using a pastry blender (or two knives), cut in butter until mixture resembles coarse crumbs.
  4. Gently toss in strawberries.
  5. Make a well in the middle of mixture; set aside.
  6. In a medium bowl, stir together eggs and half-and-half.
  7. Add egg mixture to flour mixture all at once and stir well until moistened.
  8. Turn the dough out onto a generously floured surface.
  9. Knead dough by folding and gently pressing it 5-7 times, turning dough after each fold.
  10. Transfer to a lightly floured parchment-lined baking sheet.
  11. Pat or lightly roll dough into a 3/4 inch thick circle, cut wedges, and pull slightly apart.
  12. Brush each wedge with additional half-and-half and sprinkle with sugar.
  13. Bake for about 16 minutes or until golden.
  14. Serve warm, and refrigerate any leftovers; reheat for 15 seconds in microwave.

Time Spent: 30 minutes prepping, 16 minutes cooking, 5 minutes cooling, 20 minutes blogging ~ 1 hour and 10 minutes.

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