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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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 1-½ cups strawberries, hulled and cut into ½“dice 1 tablespoon sugar 2 -¼ cups flour ¼ cup sugar 2 teaspoons baking powder 1/4 teaspoon salt 6 tablespoons cold unsalted butter 2/3 cups whipping cream Egg wash Raw sugar Instructions: Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Put strawberries in a bowl and sprinkle with 1 tablespoon of sugar to bring out the juices. Set aside. In a large mixing bowl, mix flour, ¼ cup sugar, baking powder and salt. Cut butter into several pieces and add to flour mixture. Using a pastry cutter, cut the butter into the flour until the butter looks like small peas. Add strawberries (leaving juice in bowl) and gently toss to coat. Add cream to remaining strawberry juice to equal 2/3 cup and gently stir until dough begins to form. Turn the dough out onto a floured surface and knead lightly 3 or 4 times. (If necessary, sprinkle with a little more flour if dough is too sticky.) Shape into a ball and flatten slightly into a circle about 10 inches in diameter. Cut the circle into 8 wedges. Place on baking sheet. Egg wash and sprinkle tops with raw sugar. Bake 15 - 20 minutes or until golden. Serve warm. Notes: Reminiscent of a summer day, these sweet smelling scones are tender and delicious served for breakfast or tea time. |
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