Strawberry Scones

I am insanely excited about these scones, you know when you make something kind of unsure how it will turn out and it comes out not only good, but INSANELY delicious?

Yeah.  That’s these scones.

I’m basically using any excuse I can right now to use strawberries because they’re so delicious and around for what feels like too short a time frame (that’s Canadian summer I guess…).  Pies, scones, pavlova, anything.

The key to these scones is to get the butter pieces as crumby as possible, it will ensure the best crumbly texture.

Enjoy!

Ingredients

  • 2 cups all purpose flour
  • 1/4 cup brown sugar
  • 1 tbsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup unsalted butter, cold
  • 1 egg
  • 1/4 cup sour cream
  • 1/4 cup whipping cream, plus extra for brushing
  • 1.5 tsp vanilla
  • 1 cup fresh strawberries, diced (about 6-8 small strawberries)
  • Raw sugar for sprinkling

Steps

Preheat oven to 400F and line a baking sheet with parchment.

Whisk together flour, brown sugar, baking powder and salt in a large bowl.  Using a pastry cutter, cut the butter into the dry ingredients until the mixture looks like rough crumbs.  Some pea sized pieces are okay.

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In a small bowl, whisk egg, sour cream, cream and vanilla until combined.  Add in two parts to butter and flour mixture, mixing until just combined after each addition.

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Add diced strawberries and stir until just incorporated.

Turn dough onto floured surface and press into a disk about a half inch thick, don’t worry if it’s not perfect.  Cut disk into 8 pieces and using a spatula, transfer to prepared baking sheet.

Brush lightly with cream and sprinkle on raw sugar.

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Bake at 400F for 17 minutes, or until just golden.

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Blood Orange Scones

I woke up on Sunday thinking about scones.  It happens to everyone I hear, but Sunday it happened to me.

I love making scones because they literally take less than an hour from deciding to make them to eating them warm out of the oven with a cup of tea.  They’re crumbly and delicious and very easily impress people, but they’re a lovely lazy Sunday morning activity.

My scone making motivation came on a good day, I had leftover blood oranges from my crepe cake and had my Aunt’s birthday lunch later that day, so I had recipe inspiration and would have a worthy crew of recipe testers (side note: everyone loved them, as will you).

These scones have a perfect crumbly texture and a subtle (but not too subtle) blood orange flavour.  Perfect with breakfast, afternoon tea, champagne snack, etc.

Ingredients

  • 2 cups all purpose flour
  • 1/4 cup brown sugar
  • 1 tbsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup butter, cold
  • 1 egg
  • 1/4 cup greek yogurt (you can also use sour cream)
  • 1/4 cup plus 2 tbsp whipping cream, plus extra for brushing
  • 1.5 tsp vanilla
  • 1 tbsp fresh blood orange zest
  • Raw sugar for sprinkling, optional

Steps

Preheat oven to 400F and line a baking sheet with parchment.

Whisk together flour, brown sugar, baking powder and salt in a large bowl.  Using a pastry cutter, cut the butter into the dry ingredients until the mixture looks like rough crumbs.  Some pea sized pieces are okay.

In a small bowl, whisk egg, greek yogurt, cream, vanilla and zest until combined.  Add in two parts to butter and flour mixture, mixing until just combined after each addition.  After all incorporated, press into a ball (see right photo).

Turn dough onto floured surface and press into a disk about a half inch thick, don’t worry if it’s not perfect.  Cut disk into 8 pieces and using a spatula, transfer to prepared baking sheet.  Brush with cream and sprinkle with raw sugar if desired.

Bake at 400F for 16 minutes, until golden.

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Lemon Scones

Aren’t the days between Christmas and New Year’s awesome?  I know mine were super lazy and I had no idea what day it was.  I baked and read and watched wine documentaries on Netflix.

I also woke up one day and decided scones needed to be had.  These have a lovely lemon flavour that isn’t overpowering, it adds a freshness to each bite.  They’re also perfect with tea (of course) and are highly dippable.

So as we move into 2017, treat yoself to some homemade scones in the morning.  Heck, it might even be a good resolution…

Ingredients

  • 2 cups all purpose flour
  • 1/4 cup brown sugar
  • 1 tbsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup unsalted butter, cold
  • 1 egg
  • 1/4 cup sour cream
  • 1/4 cup plus 2 tbsp whipping cream, plus extra for brushing
  • 1.5 tsp vanilla
  • 1 tbsp fresh lemon zest
  • Raw sugar for sprinkling, optional

Steps

Preheat oven to 400F and line a baking sheet with parchment.

Whisk together flour, brown sugar, baking powder and salt in a large bowl.  Using a pastry cutter, cut the butter into the dry ingredients until the mixture looks like rough crumbs.  Some pea sized pieces are okay.

In a small bowl, whisk egg, sour cream, cream, vanilla and zest until combined.  Add in two parts to butter and flour mixture, mixing until just combined after each addition.

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Turn dough onto floured surface and press into a disk about a half inch thick, don’t worry if it’s not perfect.  Cut disk into 8 pieces and using a spatula, transfer to prepared baking sheet.  Brush with cream and sprinkle with raw sugar if desired.

Bake at 400F for 16 minutes, until golden.

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Peach Ricotta Scones

Yes I know I’ve had two peach posts in a row but they’re just so perfect right now!

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I got the biggest basket of them this weekend at the market and need to use them for something other than munching on through the day, and I’ve never made scones before, so I thought hey why not.

Scones are actually way easier to make than I expected.  They come together quickly as well so you can make them right before your brunch (no rising like buns!).  I think it’s great having a pastry blender for this recipe, it’s much easier to cut the butter than a fork or your fingers and you can get them at kitchen stores or even some big grocery stores.

Really the hardest thing about these scones is not eating them all by yourself.

Ingredients

  • 2 cups all purpose flour
  • 1/4 cup brown sugar
  • 1 tbsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup unsalted butter, cold
  • 1 egg
  • 1/4 cup ricotta
  • 1/4 cup whipping cream, plus extra for brushing
  • 1.5 tsp vanilla
  • 1 large peach, diced
  • Raw sugar for sprinkling

Steps

Preheat oven to 400F and line a baking sheet with parchment.

Whisk together flour, brown sugar, baking powder and salt in a large bowl.  Using a pastry cutter, cut the butter into the dry ingredients until the mixture looks like rough crumbs.  Some pea sized pieces are okay.

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In a small bowl, whisk egg, ricotta, cream and vanilla until combined.  Add in two parts to butter and flour mixture, mixing until just combined after each addition.

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Add peaches and stir until just incorporated.

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Turn dough onto floured surface and press into a disk about a half inch thick, don’t worry if it’s not perfect.  Cut disk into 8 pieces and using a spatula, transfer to prepared baking sheet.

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Brush lightly with cream and sprinkle on raw sugar.

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Bake at 400F for 16 minutes, or until just golden.

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