Strawberry Scones
Sometimes things just don't go to plan. For example, these scones. I mean, just look at them (you might have to scroll down a bit)... They're ugly!-- nothing like the perfectly triangular, flawlessly iced scones that typically come to mind.
I really did have high hopes for this recipe. This morning (at 8 A.M. might I mention), my best friend Rose and I headed out to Thompson's Strawberry Farm to pick ourselves some overpriced farm-fresh strawberries. An hour later, we returned home with far too many berries to simply enjoy the healthy way (not baked into a dessert). And so, after finding the perfect recipe on Pinterest, I hit the kitchen to whip up a batch of tasty strawberry scones.
This is when my problems began. First off, I substituted the whole milk called for by the recipe for the skim milk that I already had in my fridge. A healthier and more convenient choice, right? Wrong. As it turns out, skim milk is too watery, and I ended up with a sticky, doughy mess. Then, I thought I'd save myself some clean-up by using wax paper instead of putting flour all over my countertop-- another mistake. When I went to cut the dough into those perfect little triangle, I cut right through the wax paper, which then proceeded to stick in little waxy flakes to my now mangled and not-very-triangular shaped scones. After scraping off each little piece of wax paper, I had had enough. I sprayed my cookie sheet with some cooking spray and plopped my little doughy blobs onto the tray. Then it was time for the egg wash... despite the recipe clearly stating, "lightly brush each scone with the egg wash," I began spooning it on, trying my best to use up every last pasteurized drop. I tell you this from personal experience: use a pastry brush- not a spoon- and do not feel obligated to use all of the mixture. My final dilemma occurred after the scones were finished baking. All that was left to do was pour on the icing, so I began dousing my scones in a solid layer of icing, just like I have every other time I've made scones, when a thought occurred to me: there wouldn't be enough icing to cover all of them. After double checking the recipe, I discovered why-- I had messed up. Again. These scones only need to be drizzled in icing, not covered. This ended up being a minor issue- Who doesn't like a little extra icing?- but was still a contributing factor to the overall ugliness of my scones.
However, while the presentation disappointed, the taste did not. Even though they're shaped more like soggy biscuits and Panera would never approve of my icing job, they still taste like the scrumptious strawberry scones that they were meant to be. So, if you can get over the misshapen appearance of my feeble attempt, I highly recommend that you try this recipe out for yourself, and I wish you all the luck that yours turn out far more sightly than mine did.
Just follow this recipe closely, and yours should turn out great!
I really did have high hopes for this recipe. This morning (at 8 A.M. might I mention), my best friend Rose and I headed out to Thompson's Strawberry Farm to pick ourselves some overpriced farm-fresh strawberries. An hour later, we returned home with far too many berries to simply enjoy the healthy way (not baked into a dessert). And so, after finding the perfect recipe on Pinterest, I hit the kitchen to whip up a batch of tasty strawberry scones.This is when my problems began. First off, I substituted the whole milk called for by the recipe for the skim milk that I already had in my fridge. A healthier and more convenient choice, right? Wrong. As it turns out, skim milk is too watery, and I ended up with a sticky, doughy mess. Then, I thought I'd save myself some clean-up by using wax paper instead of putting flour all over my countertop-- another mistake. When I went to cut the dough into those perfect little triangle, I cut right through the wax paper, which then proceeded to stick in little waxy flakes to my now mangled and not-very-triangular shaped scones. After scraping off each little piece of wax paper, I had had enough. I sprayed my cookie sheet with some cooking spray and plopped my little doughy blobs onto the tray. Then it was time for the egg wash... despite the recipe clearly stating, "lightly brush each scone with the egg wash," I began spooning it on, trying my best to use up every last pasteurized drop. I tell you this from personal experience: use a pastry brush- not a spoon- and do not feel obligated to use all of the mixture. My final dilemma occurred after the scones were finished baking. All that was left to do was pour on the icing, so I began dousing my scones in a solid layer of icing, just like I have every other time I've made scones, when a thought occurred to me: there wouldn't be enough icing to cover all of them. After double checking the recipe, I discovered why-- I had messed up. Again. These scones only need to be drizzled in icing, not covered. This ended up being a minor issue- Who doesn't like a little extra icing?- but was still a contributing factor to the overall ugliness of my scones.
However, while the presentation disappointed, the taste did not. Even though they're shaped more like soggy biscuits and Panera would never approve of my icing job, they still taste like the scrumptious strawberry scones that they were meant to be. So, if you can get over the misshapen appearance of my feeble attempt, I highly recommend that you try this recipe out for yourself, and I wish you all the luck that yours turn out far more sightly than mine did.
Just follow this recipe closely, and yours should turn out great!
Strawberry Scones
Ingredients:
For the scones:
- 2 3/4 cups flour
- 3/4 tsp. salt
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/3 cup granulated sugar
- 1/2 cup butter (cold, diced)
- 1 egg (beaten)
- 1/2 cup whole milk
- 3/4 cup fresh strawberries (cut into small pieces)
For the egg wash:
- 1 egg (beaten)
- 1 tbsp. milk
- 2 tbsp. granulated sugar (for sprinkling)
For the glaze:
- 2 tbsp. lemon juice
- 3/4 cup powdered sugar
Directions:
- Heat oven to 400℉. Line cookie sheet with parchment paper.
- In a large bowl, mix flour, salt, baking powder, baking soda, and sugar.
- Cube cold butter into small pieces and then work into dough with hands until it resembles a course meal.
- In a small bowl, whisk together egg and milk, then add to flour mixture. Stir together with fork until just combined.
- Stir in strawberries until just incorporated. Dump dough onto floured surface and shape into 8" circle.
- Cut dough into 8 wedges and transfer to prepared sheet.
- Lightly brush each scone with egg wash, then sprinkle with sugar.
- Bake for about 16 minutes (until toothpick comes out clean).
- In a small bowl, mix together powdered sugar and lemon juice. Drizzle icing over warm cones in a zigzag design.
- Enjoy! I hope that your scones taste just as good as mine did, and turn out to look a lot more appetizing :)
Comments
Post a Comment