There are few things I love more than berry picking. The simplicity, the brainless act, the sunshine, and knowing that something fresh and delicious will be forth-coming from the fruit gives me great joy. My kids know that when I get my mind set on going out to the farm, there is very little that can deter me. They also know that I can get greedy with my picking… just one more…ok, just another few…but look at all these…!
Unfortunately my family does not always share my passion for farm-fresh produce or find delight in the drive and the monotony of the task, so after dropping the hubs off at the airport to go to Bali (tough life), I took advantage of the few hours I had before getting kids from school to go to the farm. Look at these beauties.
I knew I would make strawberry shortcake and some strawberry jam, but then Deb Perelman went and posted a photo of her Strawberries and Cream Biscuits on Instagram, and I knew immediately how I needed to use the last of the berries. I made them as a treat for when the hubs returned from his trip, and they did not disappoint. The soft, overripe berries made a perfectly moist scone.
Strawberries and Cream Scones
- 2 1/4 cups all-purpose flour
- 1 tbsp baking powder
- 1/4 cup granulated sugar
- 1/2 tsp table salt
- 6 tbsp cold unsalted butter, cut into 6 pieces
- 1 cup coarsely chopped very ripe strawberries (about 1/2-inch in size)
- 1 cup heavy cream
Preheat oven to 425°. Line a large baking sheet with parchment paper or a silicone mat.
In a food processor, combine the flour, baking powder, sugar and salt. Pulse to combine. Add the butter and pulse until the mixture resembles coarse sand. Pour into a medium/large mixing bowl. Or without a food processor, mix the flour, baking powder, sugar and salt together. Add the butter, and use either a pastry cutter or your fingers to mix until the butter is all pea-sized or smaller.
Gently stir in the strawberries so that they are all coated in the flour mixture. Add the heavy cream and use a rubber spatula to combine. Avoid over-mixing. You may want to knead the dough with your hands a few times in the bowl until it all comes together. It's ok if it's not perfectly and evenly mixed… biscuit dough is different than cake batter!
Generously flour your counter or a mat. Transfer the dough to the floured surface, and gently press it out to a 3/4-inch thick circle. Using a sharp knife, cut the circle in half, pressing the knife straight down rather than sawing. Continue to make cuts to form 6 or 8 triangles. Carefully transfer scones to the prepared baking sheet, leaving a couple inches between each.
Bake the scones for 12 to 15 minutes, until browned and solid at the center (the strawberries will make the scones seem somewhat juicy, but they should still feel firm if you tap the top). Serve warm or at room temperature.