Monday, November 7, 2011

Last strawberries of the season

Don't really have enough to make even a jar-ful of preserves, so I turned them into sweetener for this pretty-in-pink scone.

Strawberry drop scones

2 ½ cups whole wheat pastry flour
½ cup oats
1 tablespoon baking powder
½ teaspoon salt
½ stick (6 tablespoons) cold unsalted butter, cut into bits
1 pint whole strawberries
½ cup honey
1 large egg
½ cup sour cream or yogurt + ½ cup milk, whisked

Optional-dried strawberries or other dried fruit

Pre-heat over to 400F/200C

Put the strawberries, 1 T of the honey, and 2-3 tablespoons of water in a small sauce pan. Cook over medium heat, stirring occasionally, until the strawberries break down. Beat them lightly with a fork to create a jam-like consistency. Allow to cool in the saucepan.

Mix the dry ingredients, then cut in the butter with a pastry cutter, knife or your hands until it resembles a coarse meal. Stir the dried fruit, if any, into the flour mixture. Lightly beat the egg, honey, and dairy into the jam (using the same cooled saucepan--why add to the dishes), then add this mixture to the flour mixture. Stir until just combined, combining the last loose flour by hand.

Remove from the mixing bowl and knead lightly. Dough should be spongy but not sticky. Divide into two equal sections. Roll each out to 10" circle (about ½ inch thick) and cut into 8 equal wedges.

Place on parchment-lined cookie sheet about 1 inch apart and bake for 15 to 20 minutes, or until pale golden. Transfer the scones to a cooling rack and let them cool slightly before serving.

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