In certain circles, I’m best-known for my homemade scones. It’s gotten to the point that whenever we get together and for whatever reason, I get asked to bring scones. This makes sense when the occasion is brunch but a bit less when it’s wine-and-pizza night. A few weeks ago, we all assembled on Elbows’ deck for dinner. I brought my scones and made these strawberry scone-cakes for dessert.
Scones (from Better Homes and Gardens Cookbook)
2 ½ cups all-purpose flour
2 Tbsp sugar
4 tsp baking powder
¼ teaspoon salt
1/3 cup butter, cut into pieces
2 beaten eggs
¾ cup whipping cream
½ cup dried currants or snipped raisins (I left these out this time)
milk
sugar
1. In a medium bowl combine flour, the 2 Tbsp sugar, the baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in centre of flour mixture; set aside.
2. In a medium bowl combine eggs, whipping cream, and currants. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened.
3. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into an 8-inch circle. Cut into 8 wedges.
4. Place wedges 1 inch apart on an ungreased baking sheet. Brush wedges with milk and sprinkle with additional sugar. Bake in a 400° oven for 12 to 14 minutes or until golden. Remove scones from baking sheet; serve warm. Makes 8 scones.
Lemon cream sauce (inspired by Anne Lindsay’s Lighthearted Everyday Cooking)
2 cups natural Greek yogurt
1/3 cup granulated sugar
2 tbsp lemon juice
Grated rind of 1 lemon
In bowl, stir together yogurt, sugar, lemon juice and rind. Makes 2 cups.
Assembly
Clean, dry and hull 1 pound of strawberries. Chop into quarters and sprinkle with a couple of tablespoons of sugar. Split scones in half and place in bowl. Top with yogurt cream sauce and strawberries. Enjoy!
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