...celebrating flavorful food
a small, light, biscuitlike quick bread made of oatmeal, wheat flour, barley meal, or the like.
by Susan Andrews
Ingredients (click A Cozy Kitchen for original recipe)
8 medium strawberries, quartered
2 cups unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons white granulated sugar
1/2 teaspoon fine sea salt
5 tablespoons unsalted butter, cold
1 cup heavy cream
Preheat oven to 200.
Wash & quarter strawberries. Place on a baking sheet lined w/ parchment paper, skin side down. The only strawberry I roasted that didn't stick to the paper was skin side down. Roast strawberries for 45 minutes. Remove and let cool for a bit.
Turn oven temp to 425.
Mix dry ingredients together. Add cold butter. Using a pastry blender cut the butter into the dry ingredients until the mixture is crumbly. Gently stir in strawberries and then whipped cream. I added a little extra cream because my mixture was too dry.
Place dough on a floured surface and pat into a disc about and 1 1/4 inches thick. Cut into triangles and transfer to a greased baking sheet. I used a pizza cutter to cut mine but I often use a sharp knife. Brush the tops of the scones w/ some whipping cream.
Place in preheated 425 degree oven for 12-15 minutes.
To make the Devonshire cream....You do not want to skip this part. Once you have had Devonshire cream you will wonder where it has been all your life. I also serve it w/ crepes. Oh.my.word!
Ingredients (click Food.com for original recipe)
8 ounces cream cheese
1 cup whipping cream
1/2 teaspoon vanilla extract
powdered sugar to taste
NOTE: for these scones I made only half a recipe of Devonshire cream
Add cream cheese to mixing bowl...with paddle attachment beat until soft...slowly add cream and continue beating....once incorporated change to a whisk attachment.....whisk in vanilla & powdered sugar. Serve w/ scones of any kind!