Brown Sugar Strawberry Scones

20130912-222017.jpg Hi all! It’s been awhile! I hardly know where to start, so I’ll start with these scones. Back when my mom made these the first time, I remember lying in bed, and waking up and smelling something so tantalizing that I popped out of bed, ran up stairs and had to see what it was. What can I say, I get excited about food. Lo and behold were these scones, still steaming from the oven. I really think what makes them smell and taste so delicious is the combination of sour cream, brown sugar and strawberries.

20131203-125840.jpg Brown sugar, sour cream and berries are a classic combination for a good reason. In these scones, the sour cream keeps them moist and a bit tangy, and the brown sugar topping sinks and forms pockets in the scones as they bake which balances everything. You can really use any fruit you want in these scones, but as I’m partial to strawberries and they work especially well with the brown sugar and sour cream, you should stick to those.

20131207-150529.jpgOn a random side note, these make me quite nostalgic. When I was 10 or so, I made these pancake maple muffins that smelled really similar to these. For an English assignment, I wrote a little story where I made those muffins, and a bear cub was dropped off on our doorstep and he ate them all. I went into quite a lot of detail about the muffins in my story, but what can I say? I love describing food! These scones would really brighten up anyone’s day; so bring a little sunshine to someone’s life this winter.

Brown Sugar Strawberry Scones

Recipe from the kitchn

Scones:

2 cups all-purpose flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup cold unsalted butter, cubed
3/4 cup sour cream
1 large egg
1 tsp vanilla extract
1 cup chopped strawberries (fresh or frozen. If using frozen, do NOT thaw before adding them to the batter.)

Topping:

1/4 cup all-purpose flour
1/4 cup packed brown sugar
3 tbsp butter, softened

Combine flour, sugar, baking powder, baking soda, and salt in a medium bowl. Cut in the butter with a pastry blender or fork, blending until butter is around the size of peas.

Whisk together sour cream, egg, and vanilla. Pour into flour mixture; stir gently until just combined.

Turn dough out onto counter. Pat into a large rectangle and sprinkle half the strawberries over half the dough. Fold the dough onto itself and pat out again into a large rectangle. Sprinkle the remaining strawberries over half the dough and fold it onto itself. Fold the dough once or twice more to combine, being careful not to crush the strawberries.

Transfer to a baking sheet lined with parchment paper or spray with cooking spray. Pat dough into disk about 1 inch thick. Cover and refrigerate for 1 hour to overnight.

30 minutes before baking, preheat oven to 400F. For the topping, combine flour and brown sugar. Stir in butter; it will be paste like.

Crumble topping over dough; slice into 8 wedges. Space wedges evenly, about 2 inches, on baking sheet.

Bake for 18-20 minutes until set and golden brown. Let cool on baking sheet 5 minutes, transfer to wire rack and let cool completely.

Yield: 8 scones

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Pumpkin Scones

20120929-212553.jpgToday’s recipe is one of my favorite foods; pumpkin scones. With two glazes. You get to double dip! Now I have tried the kind at Starbucks and lets just say I wasn’t impressed. But when I made these, it’s like the texture of a moist doughnut with the flavor of warm pumpkin spices was made into a scone, and then mercilessly topped with nutty browned butter glaze.

20120929-213119.jpg I really can’t describe how good these are. It’s like the world of scones was taken to greater heights! I have truly been thinking of this thing all year, and waiting until fall to make them again. Which is saying a lot, as I don’t normally make the same recipe twice. Now, go make these, and enjoy the warm flavors of fall.

Pumpkin Scones with Brown Butter Glaze

For the Scones:

2 cups all-purpose flour
7 tbsp granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
6 tbsp cold butter
1/2 cup canned pumpkin
3 tbsp half and half
1 large egg

For the Brown Butter Glaze:

1 1/4 cups powdered sugar
3 tbsp butter
1/4 tsp ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves

Preheat oven to 425F. Line a baking sheet with parchment paper; set aside.

Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a large bowl. Cut the butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious; set aside.

In a separate bowl, whisk together the pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle about 3 times as long as wide. Slice the dough twice through the width, making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.

To make the brown butter glaze, melt butter over high heat. When butter starts to foam up, stir until light brown. Take off heat, pour into bowl and cool. Combine butter with powdered sugar. Dip scones into glaze; let set. Dip a second time. Whisk spices into remaining glaze. Pour into plastic bag, snip off end and pipe glaze in zig-zag pattern over scones.

Yield: 12 scones

Adapted from the Brown Eyed Baker

Roasted Strawberry Dark Chocolate Chunk Scones

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Summer, a season where fresh produce is at it’s peak. It’s a shame not take advantage of it while it lasts! Take berries, for instance; plump, juicy raspberries, deep purple blueberries just ready to burst. There’s tart-sweet black berries and bright, fragrant strawberries. Now, imagine enhancing those amazing flavors so that they develop deep, robust, intense qualities that shine through any baked good you choose.

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Take strawberries. Did you know that one of the best flavor pairings you can have is strawberries and chocolate? Of course you did. Now this is where it gets good. How about pairing some roasted strawberries with smokey, dark chocolate chunks in a tender, delicate, buttery scone? It just doesn’t get very much better than that! This scone recipe may not have your ordinary quick and easy preparation, but the scone it produces is not so ordinary either. Each step works together to create the ultimate, exquisite, deeply flavorful scone experience that you need in your life. Make these, and be prepared for something divine.

Roasted Strawberry Dark Chocolate Chunk Scones

Adapted from Cooks Illustrated and Chocolate Passion by Tish Boyle and Timothy Moriarty

Roasted Strawberries:
4 cups hulled fresh or frozen strawberries
1 tbsp balsamic vinegar
2 tbsp sugar

Scone dough:
2 cups all-purpose flour
2 1/2 + 1/8 tsp baking powder
1/8 tsp cream of tartar
1/2 tsp salt
6 tbsp butter, frozen
1/2 cup confectioners’ sugar
1/2 cup heavy cream
2 large eggs
1 1/2 tsp vanilla
8 oz bittersweet chocolate bars, cut into chunks

To roast the strawberries:

Toss berries with vinegar, then sugar and lay out on a cookie sheet with sides, lined with parchment paper. Roast strawberries in oven on 300F until they have given up their juices and are mushy, 30-45 min.

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Drain berries; save or discard juices. Freeze berries while preparing scone dough.

To make scone dough:

Preheat oven to 400F. In large bowl, whisk together first 4 ingredients. Cut butter into pieces, then cut butter into dry ingredients using pastry blender or two knives until mixture resembles coarse meal. Stir in sugar. In separate bowl, whisk together cream, eggs and vanilla. Pour over dry ingredients along with chocolate and mix until just combined.
Turn dough out unto floured surface and knead 6-8 times. Roll into a 12-inch square.

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Fold dough into thirds like a business letter,

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Then lift short ends of dough and fold into thirds again to form square.

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Transfer dough to floured plate and freeze for 5 min.

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Roll out again into a 12″ square. Cut strawberries into chunks; scatter over dough.

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Roll dough into cylinder, pressing to form a tight log. Arrange log seam side down and press into a 12 by 4-inch rectangle. Cut rectangle crosswise into 4 equal pieces.

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Cut each rectangle diagonally to form 2 triangles and transfer to two baking sheets lined with parchment paper.

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Brush tops with heavy cream, sprinkle with sugar.

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Bake scones 15-18 min. or until set; the exterior will be firm, golden, and slightly springy to the touch. Cool scones 1 min. on sheets then transfer to cooling rack and cool at least 10 min. before serving.

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