Hi everyone! I hope you are having a lovely weekend! We are planning a quiet weekend at home since my nineteen year old son had his wisdom teeth removed yesterday. They recommended low activity for a few days and of course he needs me close by to take care of him. He has to have a soft diet for a few days. Things like pudding, oatmeal, ice cream and mashed potatoes. Last night I made one of his favorites, homemade macaroni-n-cheese. It turned out really good….maybe I should take a picture and do a post…..what do you think? Anyway, he is doing very well and I am enjoying spending some time with him.
For now, I am finishing up my posts on our Mother’s Day brunch. This is the last one. I decided to make scones for my mom on her special day. She had the opportunity to visit Australia on two seperate occasions in the last few years where she was served scones with tea and learned that she liked them very much! She has mentioned them on more than one occasion so I thought it would be a perfect treat for her. Something about strawberry scones sounded especially good and feminine to me. Perfect for Mother’s Day!
We thought some might like having some fresh fruit for brunch and since mom was served a dollop of whipped cream with her scones, we decided to combine the two in a trifle bowl to make another pretty dish. We combined cut strawberries, blueberries, raspberries and blackberries with a little sugar and alternated with layers of fresh whipped cream. It was perfect!
Here is the recipe. I hope you enjoy these very much!
FRESH STRAWBERRY SCONES
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
2 tbsp sugar
5 tbsp unsalted butter (cold)
1 cup half and half
3/4 cup strawberries, chopped
Preheat oven to 400F. Combine flour, baking powder, salt and sugar in a large bowl. Cut the butter into 1/4 inch squares, and add it to the flour mixture. Using your hands, break up the butter so it incorporates into the flour mixture. When the butter is no bigger than small peas, and the mixture is crumbly, make a well in the center and add the half and half. Using a spatula, fold the mixture until the half and half is fully incorporated into the flour mixture. Carefully fold in the strawberries. You can use a spatula or your hands. If you use your hands you can be extra gentle with the mixture and make sure all strawberries are incorporated into the dough. The strawberries will bleed a little, this is okay.
The recipe I followed recommends that you place the dough on a lightly floured surface and shape into a rectangle that is 1 1/4 inch thick and pressed out to about 10 x 5 inches. Even after lightly dusting the dough with flour it was way too sticky to work with so I decided to use a scoop which made this much easier. The dough may turn out very differently for you. If so, after you make your rectangle, cut the rectangle vertically in half. Cut the long pieces into 4 rectangles, to make 8 medium sized scones.
Place the scones onto a baking sheet lined with parchment paper or a silcone mat. Bake until golden brown, about 20 minutes. Transfer to a cooling rack.
This recipe was found at www.krissys-creations.com.