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Saturday, October 24, 2009

Classic Cream Scones, with Strawberry Preserves

The last strawberries of the season were on sale last week, so we bought quite a few. I noticed yesterday morning, that the last few cups were about to go bad, so I decided to make my Mom's strawberry preserves. Mom usually makes these at Christmas time and turns the preserves into these delicious strawberry tarts. We all fight over the tarts, but it's the preserves we love best. So once I made the preserves, I wondered what to do with them. I decided they would pair nicely with a sweet scone or biscuit. So when I woke up this morning and the kids were still sleeping, I took the opportunity to search some of my favorite sites for a scone recipe. I knew I wanted to pair the preserves with a vanilla flavor, so I was happy to find this recipe. These were easy to put together and taste great. The vanilla flavoring is just right and compliments the slight sweetness of the preserves. The scones are light, fluffy and smell divine!








CLASSIC CREAM SCONES
Adapted from Cooks.com

2 c. all-purpose flour
1/4 c. granulated sugar
2 tsp. baking powder
1/8 tsp. salt
1/3 c. unsalted butter, chilled
1/2 c. heavy whipping cream
1 lg. egg
1 1/2 tsp. vanilla extract
1/2 c. currants, optional
1 egg mixed with 1 tsp. water for glaze, optional

Preheat oven to 425 degrees. Lightly butter baking sheet. In a large bowl, stir together the flour, sugar, baking powder and salt. Cut the butter into 1/2 inch cubes and distribute them over flour mixture. Mix with pastry blender or two knives used in scissors fashion. Cut in butter until mixture resembles coarse crumbs.In a small bowl stir together the cream, egg and vanilla. Add the cream mixture to the flour mixture and stir until combined. Stir in currants, if desired.
With lightly floured hands, pat dough into 1/2-inch thickness on lightly floured cutting board. Using a floured 2 1/2 inch round biscuit cutter or the top of a tumbler, cut out rounds from the dough and place them on prepared baking sheet.

Gather the scraps together and repeat until all dough is used. Lightly brush the tops of scones with egg mixture, if desired. Bake for 13-15 minutes or until lightly browned. Remove sheet to wire racks, cool 5 minutes. Remove scones to rack to continue cooling. Serve warm or cool. Makes 14 scones.

Cindy's notes: I made a half inch thick round and cut the dough into triangles, using a pizza wheel. I also omitted the currants, subbed half-and-half for the cream and sprinkled the scones with sugar, before baking.

Strawberry Preserves

2 C strawberries, chopped
1/2 C sugar
1/4 C water

In a small pot bring all ingredients to a boil. Simmer for about 1-2 hrs, until strawberries have broken down and liquid has thicken and almost reduced to nothing. Keep refridgerated for up to 2 weeks.

Cindy's notes: My Mom also uses these to make strawberry tarts at Christmas time. Simply fill your tart shells 2/3 full with preserves and bake at 350, until tart shells start to brown.

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