This is the height of my baking accomplishments. This is my greatest accomplishment. This scone recipe is freaking amazing. I got the basic scone recipe from Cafe Ferando- http://cafefernando.com/strawberry-scones/ and the idea for the orange glaze and flavouring from http://bakingbites.com/2008/04/strawberry-sunrise-scones/– when I made the strawberry sunrise scones, they didn’t turn out well at all- I didn’t mix the yogurt in well or something, it was soggy and gross. But the flavour was good. I also got the idea to grate the butter in from a cooking video online- the colder the butter, the flakier the pastry will be. So, if you grate in frozen butter, it remains quite cold but is shredded into little pieces which can be incorporated into the dough. As far as I can tell, it works like a charm! So here they are, my wonderful scones.
STRAWBERRY SCONE RECIPE
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon table salt
- 1/2 cup strawberries (I usually use them frozen, but I’m not sure it makes a difference)
- 6 tablespoons frozen, unsalted butter
- 3/4 cup heavy cream with 2 tsp orange zest
- 2 large egg yolks, lightly beaten
- 1 cup powdered sugar
- 2 T orange juice
- Position an oven rack in the lower third of the oven and heat the oven to 400 F (205 C). Line a heavy baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the strawberries, tossing until evenly distributed and coated with flour (this allows the fruit to be evenly distributed among each wedge). Grate the frozen butter in with a cheese grater
- In a small bowl, stir the cream, orange zest, and egg yolks just to blend. Add this all at once to the flour mixture. Stir with a fork to begin combining the wet and dry ingredients and then use your hands to gently knead the mixture together until all the dry ingredients are absorbed into the dough and it can be gathered into a moist, shaggy ball.
- Do not overknead: This dough is sticky but benefits from minimal handling. Set the rough ball in the center of the prepared baking sheet and pat it gently into a round about 1 inch thick and 7 inches in diameter. Don’t be tempted to make the round any flatter.
- With a sharp knife or pastry scraper, cut the round into eight wedges, but don’t separate.
- Bake until the scones are deep golden and a toothpick inserted into the center of a wedge comes out clean, 18 to 22 minutes. Cut the scones apart and slide the parchment onto a rack and let cool for 10-15 minutes.
- Mix the glaze (sugar and orange juice)- drizzle over warm scones!
- Best served fresh, these scones will keep for up to a month, wrapped well and frozen. Thaw at room temperature and then warm in a 325 F oven.
Enjoy your delicious scones!