About one week ago Steve left for a 6-day baseball road trip. I think I quickly mentioned it to you when he was gone. I am a dedicated baseball wife and I go to almost every single baseball game (even when Steve doesn’t pitch). But this road trip was too far and too long, it would just be too much driving for me.
Being by myself for 6 days would be really hard for me. See I’m not an independent girl. I hate being alone. I’m alone a lot during the day while Steve is at the baseball field and that is enough for me. What can I say, I like being around the ones that I love :).
Luckily while Steve was gone my mom came to New York and stayed with me. It was perfect because I was able to spend time quality girl time with my mom and not worry about being alone. And we had so much fun together! We got up in the morning and relaxed, and then explored New York during the day. Good, quality fun :).
One morning I woke up and made my mom these Fresh Strawberry Scones. She’s not a big breakfast person so I wanted to make something that she would enjoy in the morning. These scones are a great, quick breakfast pastry. The pastry dough comes together very quickly. You mix the ingredients together and then form and cut the scones. The longest part is forming and cutting the dough [because the dough is pretty sticky], but even that takes no more than 10 minutes.
To make these scones I used my basic dough recipe that I always use for scones. And then I added fresh strawberries into the batter. The fresh strawberries are a little bit harder to work with because they are soft and bleed easily. You just need to be extra careful. But it’s inevitable that some of the strawberries with mush and bleed, don’t worry, they will still taste and look great!
What’s great about these scones is that they are soft and pillowy. They aren’t dense like a lot of scones out there. And they also are not overly sweet. There are only 2 tablespoons of sugar in the whole dough so these are only slightly sweet. If you like your scones sweeter, then feel free to add more sugar. But I think they are perfect as is :).
Next time you want to bake up a quick breakfast pastry, I recommend you make these fresh strawberry scones!
Fresh Strawberry Scones
For Printable Recipe, Click here!
Makes: 8 Medium-Sized Scones
2 Cups All Purpose Flour
1 tbsp. Baking Powder
½ tsp. Salt
2 tbsp. Sugar
5 tbsp. Unsalted Butter (Cold)
1 cup Half and Half
¾ cup Strawberries, Chopped
Preheat the oven to 400 degrees F.
Combine the flour, baking powder, salt, and sugar in a large bowl. Cut the butter into ¼ inch squares, and add it to the flour mixture. Using your hands, or a fork, break up the butter so it incorporates into the flour mixture. When the butter pieces are 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 either use a spatula or your hands. I like to use my hands so I can be extra gentle with the mixture and to make sure all the strawberries are incorporated into the dough. Don’t worry if the strawberries slightly bleed into the dough, this is inevitable because of the strawberries juices.
Pour out the dough onto a lightly floured surface. The dough will be sticky, so I lightly coated all sides of the dough so it’s easier to work with. Carefully, with your hands, press the dough out into a rectangle that is 1 ¼ inches thick. Try to press it out until it is about 10 by 5 inches. However, if you can’t get it this big, don’t worry – just work with what you have.
Cut the rectangle vertically in half. Cut the 2 long pieces into 4 rectangles, to make 8 medium-sized scones.
Place the scones onto a baking sheet lined with a silicone mat, or parchment paper. Bake until golden brown, about 20 minutes. Transfer the scones to a cooling rack to cool until warm. Serve and Enjoy :)!
Recipe adapted from Tyler Florence.