It is STRAWBERRY season. Have you had any yet?? They are like garnet gold! (wait... that's a jewel AND a metal... whoa!). Strawberries in regular grocery stores PALE in comparison all year long until... they are in season. It's time to get out there and get yourself into the joy of spring!
I'm really wishing I could be walking down the rows of a strawberry patch, picking berries until the sun goes down. Heaven. Like a giant berry buffet!
So I'm putting them in scones. Soft, pillowy scones. And we're doing something else, too. We're grating butter on a box grater. I'm a HUGE fan of this. Not only does it remind me of cheese curls (one of my top 5 favorite things on the face of this world), but it makes it ridiculously simple to rub into the flour. I'm gonna recommend you try it next time you have to blend butter into flour. Let me know if you like it!
Do you know what else is awesome? Toddlers and Tiaras. I am seriously addicted. This has nothing to do with strawberries.
... or does it? I've no idea. I'm just obsessed with this freggin' show.
These girls are nuts. Their moms are even MORE crazy. And Cori and I (and Miss Weeble) can't stop watching.
Right now I'm watching a mom who looks like a cross between Snooki and Sporty Spice. I'm not even kidding, you guys. Straight up CRAY CRAY. I think I may need to add "glitz" to my lexicon when talking about these scones. It just feels... right.
Let's try it: The brown sugar on top of these scones takes them from natural to FULL GLITZ. Guys... we're starting something special.
*sigh* When Cori and I have a daughter, if she wants to do pageants... I'll let her. I'm not gonna lie. That may happen. But do I want her to do it? Um... no?
Whatever. No judging.
Side Note: Cori just told me I'll "totally be a pageant mom" and when I go and take her to get her hair and nails done, Cori will be "dragged along to get a pedicure". Pssh. No...?
So while you're sitting there scoffing, I'll be scarfing down on
Strawberry & Cream Scones
Slightly adapted from A Cozy Kitchen
8 medium strawberries, hulled and quartered
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon fine sea salt
5 tablespoons butter, chilled
1 cup heavy cream, chilled
1 egg, lightly beaten with a dash of heavy cream
dark or light brown sugar, for topping (you could also use turbinado sugar)
Preheat the oven to 200 degrees. Line a rimmed cookie sheet with parchment paper, and evenly distribute the strawberry pieces on it. Bake for 45 minutes (this will slightly dry out the strawberries, resulting in a less mushy scone). Let cool off to the side and turn the oven up to 425 degrees.
In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Using a box grater, grate the cold butter directly into the dry mixture. Working quickly, rub the butter curls into the flour until it resembles a coarse meal/oat flakes. Fold in the strawberries as gently as you can. Pour in the cold heavy cream and mix with your hands until the dough starts to take shape.
Transfer the dough and all the bits from the bowl to a lightly floured work surface. Knead until the dough comes together completely. Pat into a disk that is 1 inch thick. At this point you can either cut the scones into wedges or cut them out with a circular biscuit cutter - your call. If you are going to cut them with a knife, flour your knife before each cut - it won't stick and you'll get nice, clean lines.
Transfer the scones to a cookie sheet lined with fresh parchment paper. Brush each scone with the egg and cream wash, then sprinkle with brown sugar. Bake for 12 - 15 minutes, or until the scones are a light golden brown. Cool on a wire rack for 10 minutes, then serve. Store in an air-tight container for up to three days.
What? Don't look at me like that...