Strawberry Scones

February 27: National Strawberry Day

Chocolate-covered strawberries have been popular throughout the month of love. As February comes to a close, indulge in strawberry scones for a romantic teatime. Instead of fresh strawberries, which could get runny in a recipe sometimes, we used the freeze dried fruit. Smother the scones in more strawberry jam and clotted cream and these are also a delightful treat to eat on National Strawberry Day!

Recipe

(Adapted from TeaTime Magazine)

Ingredients

  • 2 cups flour, all purpose
  • ½ cup sugar + 1 tablespoon
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup dried strawberry bits (we used Trader Joe’s freeze dried strawberries
  • 4 tablespoons butter, cold, chopped into pieces
  • ¾ cup heavy whipping cream + 1-2 tablespoons
  • 1 teaspoon vanilla

Directions

In a large mixing bow, combine the flour, ½ cup of sugar, baking powder and salt. Cut in the cold butter and mix gently until it resembles coarse crumbs and peas.

Crush the strawberry bits into small pieces and add them to the flour mixture. Infuse the vanilla into ¾ cup heavy whipping cream. Stir in the whipped cream mixture into the flour mixture and bring dough together with hands until it sticks together. Place the ball of dough onto a floured surface and knead gently.

Pat and roll down to ¾ inch thick. Cut out shapes (use a 2- or 3-inch round cutter or heart-shaped cutter). Place on parchment paper lined baking sheet about 2 inches apart. Brush the tops with the remaining whipping cream. Sprinkle the remaining sugar on top. Bake in a preheated oven at 350 degrees F for 18-20 minutes or until lightly golden. Remove from the oven and transfer to a wire rack. May be served warm with clotted cream and strawberry jam.

Notes

  • The scone dough is pretty in pink. But after baking, it has a lighter hue to allow the strawberry speckles to sparkle.
  • Thanks to fellow baker Karen B. for gifting us with the dried strawberries.
  • National Strawberry Month is in May. Search our blog for more strawberry recipes.
  • Search our blog for more scones recipes under the Theme Menus.

Blueberry Scones

July 8: National Blueberry Day

Our love for scones is reflected in our blog, as we have a separate section just for the many scones recipes under our Theme Menus. We even got our Hawaii expatriate friends Pat and Phyllis S. into scones. They love them just as much as we do now. We used to just buy the scone mixes at the store but they are better made “from scratch”, especially if it is blueberry scones. The mix contains the dried fruit but nothing can beat the fresh fruit in these scones that literally burst with flavor!

When we visit and stay with Pat and Phyllis in San Antonio, Texas, they serve scones for snacks or breakfast. Our favorite was their blueberry scones—so much so that Phyllis had to bake another batch! Because we don’t get to see them as often as we’d like, they gave us blueberry scones to eat on the long drive back to the Gulf Coast. And they also gave us the recipe so we can make them at home and share with our blog readers on National Blueberry Day and throughout July—National Blueberry Month.

Recipe

(From Phyllis S.)

Ingredients

  • 2 cups flour
  • 2 ½ teaspoons baking powder
  • 1/3 – ½ cup sugar, granulated white
  • ½ teaspoon salt
  • zest from one orange
  • ½ cup salted butter, cold and cut into small pieces
  • 1 egg
  • ½+ cup heavy whipping cream, cold (reserve about 1-2 tablespoons for brushing on top)
  • 1 cup blueberries, fresh
  • coarse/turbinado sugar (optional topping)

Directions

In a large mixing bowl, combine the flour, baking powder, sugar, salt and orange zest.

Cut in the cold butter pieces. Mix until it resembles coarse crumbs. Beat in the eggs and cream until a sticky dough is formed.

Transfer the dough onto a clean, floured surface. Fold in the blueberries. Shape into a round disc about 1-inch thick. Cut into 8 wedges and separate them. Place onto a lightly greased baking sheet. Brush a little bit of the remaining cream on top.

Sprinkle with coarse/turbinado sugar (optional). Bake in a preheated oven at 400 degrees F for around 20-25 minutes or until golden brown. Remove from the oven. Serve warm.

Notes

  • Substitute the citrus and use lemon instead of orange zest.
  • If the dough is too dry, add a little bit of cream. If the dough is too wet, add a little bit of flour.
  • Avoid overmixing the dough or the scones will get too hard.
  • Search our blog for more scones and blueberry recipes.

Sundried Tomato, Basil

and Feta Cheese Scones

May 30: National Scone Day

Most of the scones recipes we feature on our blog have been sweet ones. But we are slowly adding more savory scones recipes on our list, such as this one with sundried tomatoes, fresh chopped basil, crumbled feta cheese and black olives (optional). They look like tender American biscuits with a subtle Italian flavor—a testimony to the international impact of the humble Scottish scone! For National Scone Day, mix up something savory—make tomato, basil and feta cheese scones.

Recipe

(Adapted from RecipeLand)

Ingredients

  • 1½ cups flour
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • pinch of black pepper
  • ¼ cup very cold unsalted butter, chopped into small pieces
  • ½ cup + 2 tablespoons buttermilk
  • ¼ cup sundried tomatoes, drained of oil and chopped finely
  • ¼ cup fresh basil leaves, chopped
  • ½ cup feta cheese, crumbled
  • ¼ cup black pitted olives, drained and chopped (optional)

Directions

In a large mixing bowl, combine the flour, baking powder, baking soda, sugar, salt and pepper.

Cut in the butter and mix until the flour resembles large peas. Stir in the buttermilk and gently mix until the dough is moistened. Avoid overmixing the dough or the scones will be hard instead of tender. Add the chopped sundried tomatoes.

Stir in the basil leaves and feta cheese. Mix well until the dough comes together. Add a little buttermilk if it is too dry; add a little flour if it is too wet.

Turn out the dough on a clean, floured surface. Roll out to 1-inch thickness. Cut into 2-inch rounds (or triangle shapes). Place on greased baking sheet lined with foil. Brush tops with a little buttermilk. Bake in a preheated oven at 400 degrees F for 20-25 minutes or until browned on top. Remove from the oven. Serve warm with butter. Yield: Approximately 9 scones.

Notes

  • Islander is not fond of olives so she omitted them in this recipe. But Highlander likes them so she adds them to these savory scones on occasion.
  • Search our blog for more scones (both sweet and savory) recipes.