Monday, July 19, 2010

Strawberry Scones

I love scones. They are great for breakfast and on-the-go kid snacks. Scones can be sweet or savory and can be a sort of dumping ground for whatever is in the pantry.

I recently made a strawberry syrup for waffles (the most delicious waffles on the planet) and had some leftover so I thought I'd made strawberry scones. This recipe is adapted from Confessions of a Tart.


1/2 C pureed, sweetened strawberries
2 C flour
2 tsp baking powder
1/4 tsp salt
6 Tbsp butter
2/3 C whole milk

Preheat oven to 400 degrees. Grease cookie sheet or line with parchment paper.

Mix all of your dry ingredients and the butter in the food processor until they are crumbly. You could also cut in the butter with a fork, your hands or a pastry cutter, but I am often one-handed while cooking and baking due to a slightly clingy 11 month old. If you are without the extra "baggage", by all means safe yourself the extra dishes.

Pour dry ingredients into a medium sized bowl. Stir in puree and milk and keep stirring until you have a somewhat sticky dough.

Turn onto a lightly floured surface and knead the dough a few times to be sure everything is incorporated. I skipped the kneading because I was one handed.

Press the dough into a circle about 3/4 inch thick. Cut the circle into eight wedges. Transfer to cookie sheet and bake 15 minutes.

Sprinkle scones with sugar and bake another 5 minutes or until the tops start to brown. You could also make a glaze or just eat them plain.

Scones freeze well either baked or in dough form. If you are freezing before baking, cut into wedges, place on parchment paper and transfer to the freezer. Freeze until firm and store in a freezer safe container until ready to bake.

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