Thursday, May 13, 2010

Strawberry Scones

This recipe is from,
it is all that and a bag of rice.


  • 2 cups flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 4 tablespoons unsalted butter
  • 2 tablespoons shortening
  • 3/4 cup heavy cream
  • 1 egg
  • 1 cup fresh strawberries, hulled and diced
  • 1 egg and 2 tablespoons of milk to brush on top
  • Demerera or raw sugar for sprinkling


  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix together the flour, baking powder, salt, and sugar.
  3. Cut the 4 tablespoons of butter into chunks and add, along with the shortening, to the flour mixture. Those are my fingers there on the left. Just tryin' to keep it real for ya!
  4. Using your fingers or a pastry blender, cut the shortening and butter into the flour mixture until it resembles course crumbs.
  5. In a separate small bowl, beat the egg.
  6. Mix in the cream.
  7. Create a well in the dry mixture, then pour the cream mixture in.
  8. Add the strawberries, then mix just until the dough starts to stick together.
  9. Turn the dough out onto a floured board, and gently knead it together enough to form somewhat of one cohesive chunk of dough (I knead it just once or twice).
  10. Roll into a rectangle. I was a little too overzealous with this batch and rolled the dough a tad thin. You probably want to go for about 3/4 - 1 inch thick. 

  1. Cut into mini scones.
  2. Place on an ungreased cookie sheet.
  3. Beat together the egg and 2 tablespoons milk.
  4. With a pastry brush, brush some egg and milk mixture on each scone.
  5. Sprinkle some of the demerara or  raw sugar on top of each scone.
  6. Bake for 13-15 minutes - I check for just a tinge of golden brown along the bottom.
  7. Let cool on the cookie sheet for 5 minutes, then transfer to a wire rack to finish cooling.

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