Scones resemble biscuits, and indeed might be considered their British cousins. They are common-place on the tea table but being inherently rebellious, people from other countries find them inviting on the breakfast table as well. Scones are simple to put together. They are generally heavier than biscuits, and often are studded with fresh and dried fruits, ginger or made from nutritious oats. A hot scone eaten as the British do, with a dollop of crème fraîche or Devonshire cream and some chunky berry preserves, is a taste treat not to be missed on either side of the Atlantic.
These easy-to-make, substantial strawberry scones are simply splendid in the morning with a steaming cup of coffee.
Have a sweet weekend!!!
Serve: 6, two scones per person (because one scone is just not enough)
- 2 1/2 cups all-purpose flour
- 2 Tbsp. vanilla sugar
- 1 Tbsp. baking powder
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, cut into chunks
- 1 cup chopped fresh strawberries
- 2 eggs, lightly beaten
- 1/2 cup half-and-half or buttermilk
- cream or milk for the top
- sugar for the top
For the icing:
- 1/2 cup powder sugar
- 1 Tbsp. blood orange juice
Heat the oven to 400F. Lightly grease a large baking sheet.
In a large bowl, combine the flour, baking powder, vanilla sugar and salt. With a pastry blender or two knives, cut the butter until the mixture resembles coarse crumbs. Gently mix in the strawberries.
In a cup, beat together the half-and-half and eggs, then add them to the flour mixture. Mix lightly with a fork until the mixture clings together and forms a ball of soft dough. Turn the dough onto floured surface and knead gently 4-5 times. Pat or lightly roll dough into a 3/4-inch-thick circle. Cut circle into 12 wedges and pull apart slightly.
Lightly brush the tops of the scones with cream and sprinkle with sugar. Bake the scones 12-15 minutes, or until they are golden brown.
To make the blood orange icing: Mix powder sugar and orange juice until smooth and drizzle on warm scones.