Showing posts with label Berry scones. Show all posts
Showing posts with label Berry scones. Show all posts

Monday, May 30, 2016

Happy Memorial Day!

In memory of all those who have given their lives for our freedom,
we honor you and thank you today.

I have a confession to make. Until I wrote The Diva Serves High Tea, I was not a fan of scones. I hang my head in shame. It seemed like everyone else loved them, but every time I tried one it was like taking a bite of the Sahara. They were so dry, I could barely pry my mouth open.

But if I was going to write about tea, I had to tackle the scone. And to my surprise, they're delicious. My best guess is that I was eating mass production scones that were made to serve a crowd.

So I studied scone recipes. They're fairly basic, after all, and not difficult to make if you use a food processor. Recipes for pumpkin scones and bacon cheddar scones are in the book. Since we're getting close to the release date, I thought I would try some blueberry and strawberry scones. It's hazy and overcast here, and we're waiting for more drenching rains, so scones seemed just right with a cup of tea in the afternoon.

To be honest, this recipe worried me a little bit. I've seen it on the net and in my cookbooks, so I'm guessing it's nothing terribly new. I put my own little twist on it by combining berries, but you could use any berries you like. So why did it worry me? Because it's so dry, which I suppose is the reason some recipes include an egg. Even after the berries and the cream are incorporated, it's extremely dry and doesn't cling together as well as I would have liked. But I forged ahead.

One of the tricks I learned from America's Test Kitchen is to pat the dough into a 9-inch cake pan. Don't mash it, but pat it in. When you flip it onto parchment paper, you have a lovely round to cut. So I took the too-crumbly-for-my-taste dough and patted it into the pan, hoping that might help it stick together. It probably helped a bit, but it still looked messy.

However, the payoff is scones that fairly melt in your mouth. Seriously. They're wonderful straight from the oven. I had planned to make a little lemon drizzle for them, but they just don't need it.

Blueberry and Strawberry Scones

1 cup mixed blueberries and strawberries
2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons COLD butter
squeeze of lemon
1 cup heavy cream

Preheat oven to 400. Place a sheet of parchment paper on a baking sheet.

Wash the berries and dry on a paper towel. Cut the strawberries into small pieces and measure out 1 cup of berries.

Place flour, sugar, baking powder, and salt in a food processor. Pulse 12 times to combine. Cut the butter into small pieces and scatter over the flour. Pulse to combine 12 times. Squeeze just a little lemon over the berries. Place the flour mixture into a bowl. Pour the cream and the berries over top of it. Fold to combine about 15 times. Pour out and knead about 12 times until it forms a loose ball. Place in a 9-inch cake pan and gently spread and press into place. Flip onto the parchment paper.

Cut in half with a long knife by pressing down. (Do not use a sawing motion.) Separate the halves slightly. Cut each half into four pieces, again pressing the knife into the dough to cut it. Separate the pieces slightly. Bake 15-18 minutes, or until lightly golden on the top.

Serve with sweetened cream, jam, or clotted cream.

Dry berries on a towel.

One cup of mixed berries.

Sprinkle butter on flour mixture.

Pres into a cake pan.

Cut by pressing with a knife. Do not saw!

Separate and bake.


Have you heard about my launch day tea party? You're invited! 
June 7th from 4:00 - 6:30 EDT.

One lucky person will win this grand prize!