6/16/10

recipe: strawberry scones

Strawberry Scones

makes 8 scones

2 cups all purpose flour
1/4 cup natural cane sugar + several tablespoons for topping
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup cold, unsalted butter or margarine
1 egg, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup whole milk
1 1/2 cups fresh strawberries, washed and quartered

Preheat oven to 375 degrees.

In large bowl, whisk together the flour, sugar, baking powder, and salt. Cut butter into small pieces and blend into the flour mixture using a pastry blender or knives. The mixture should look like coarse crumbs. In measuring cup, combine beaten egg, milk, and vanilla. Pour into flour mixture and stir just until combined. Add prepared strawberries and stir lightly.

Turn onto floured surface and pat dough into a long rectangle. Sprinkle with cane sugar and lightly pat to evenly spread the sugar granules. Cut scones into triangles and place on cookie sheet.

Bake scones approximately 18 minutes or until lightly browned. Cool on wire rack and serve.

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