Four years ago when we moved here to start grad school this all seemed so far away, but the years have flown by.
At least one more. Sweet,red strawberries have a starring role in these scones. These scones make me think of a summer afternoon tea. A picnic on the warm, sun-drenched grass. Straw hats and juicy, sticky sweet fingers.
Will I still be here in a year? I don’t know. But I do know, wherever I am, I’ll still be baking scones and eating strawberries.
Fresh Strawberry Scones
Adapted from The Best of Fine Cooking: Breakfast and Brunch
2 cups (9 oz.) all purpose flour
1/3 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 cup strawberries
6 tbsp cold butter, cut into cubes
2 egg yolks
3/4 cup whipping or heavy cream
1 egg and 1 tbsp milk for egg wash
Heat oven to 400F and prepare a parchment lined baking sheet.
Sift together flour, sugar, baking powder, and salt in a large bowl. Cut butter into flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Hull strawberries and cut into about half inch chunks. Toss with flour mixture.
In a small bowl, whisk egg yolks with heavy cream. Pour into flour mixture and stir until the mixture forms a shaggy dough. Try not to crush the strawberries too much. Knead with your hands until the dough comes together. Do not knead too much; you want the mixture just together.
On a lightly floured cutting board, gently pat dough until it is 1 inch thick. Now there are several options. Either cut the dough directly into squares or triangles, or use a biscuit cutter and cut into 2 inch circles. If cutting out circles, gently reform the remaining dough and continue cutting out circles until all the dough is gone. If cutting directly with a knife, try to make the scones roughly the same size so that they bake evenly. Place scones on the prepared baking sheet.
Whisk together egg and 1 tbsp milk and brush all over the tops of the scones. Bake scones in the lower third of the oven for 18-23 minutes or until golden-brown all over. Let cool on a rack.