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Wow.
When I started my little blog advent story back on December 1st, I had NO IDEA that Molly and Schrodinger would take off so much. In fact, since the story ended, I've gotten emails, wondering when they would be back.
Well, wonder no more! I've decided to do a special Thursday segment, called From Molly's Kitchen. As some of you may be aware, I'm hosting the Needleworker's Tea at Balticon, so I'm trying out all sorts of new recipes. Molly, queen of the tea room that she is, has graciously agreed to help, and she's even letting me share the recipes with you all! (She also wanted to let you guys know that she's always looking for new recipes, so feel free to email me at vg_ford@yahoo.com with the tagline "For Molly" in the subject!)
So here's today's installment: Double Strawberry Scones. Yum! I hope you enjoy! Argus and I did!
Double-Strawberry Scones
From the April 2011 issue of Better Homes and Gardens
Oven temp 400 degrees F
Ingredients:
2 ½ cups all-purpose flour
2 Tbsp. sugar
1 Tbsp. baking powder
¼ tsp. salt
½ cup (1 stick) butter, cut into chunks
¾ cup chopped fresh strawberries (I used 1 ¼ cups, because I didn’t have any dried ones)
½ cup freeze-dried strawberries (optional)
2 Tbsp. snipped basil (I omitted this because I didn’t have any)
2 eggs, lightly beaten
½ cup half-and-half (I used water, because I didn’t have any)
extra half-and-half or egg wash (I used egg wash)
sugar to sprinkle on the top
1. Preheat oven to 400 degrees F. In large bowl stir together flour, the 2 tablespoons sugar, baking powder, and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Gently toss in fresh and freeze-dried strawberries and basil. Make a well in center of flour mixture; set aside.
2. In a medium bowl, stir together eggs and half-and-half. Add egg mixture to flour mixture all at once. Using a large spoon, gently stir just until moistened.
3. Turn dough out onto a generously floured surface. Knead dough by folding and gently pressing it 5 to 7 times, turning dough a quarter turn after each fold. Transfer to a lightly floured parchment-lined baking sheet. Pat or lightly roll dough into a 3/4-inch-thick circle. Cut circle into wedges and pull apart slightly.
4. Brush wedges with additional half-and-half or egg wash and sprinkle with sugar. Bake about 16 minutes (edit – I had to do it for 26 minutes, probably because of the extra moisture from the fresh strawberries) or until golden. Serve warm. Refrigerate any leftover scones; reheat 15 seconds in microwave. Makes 12 scones.
When I started my little blog advent story back on December 1st, I had NO IDEA that Molly and Schrodinger would take off so much. In fact, since the story ended, I've gotten emails, wondering when they would be back.
Well, wonder no more! I've decided to do a special Thursday segment, called From Molly's Kitchen. As some of you may be aware, I'm hosting the Needleworker's Tea at Balticon, so I'm trying out all sorts of new recipes. Molly, queen of the tea room that she is, has graciously agreed to help, and she's even letting me share the recipes with you all! (She also wanted to let you guys know that she's always looking for new recipes, so feel free to email me at vg_ford@yahoo.com with the tagline "For Molly" in the subject!)
So here's today's installment: Double Strawberry Scones. Yum! I hope you enjoy! Argus and I did!
Double-Strawberry Scones
From the April 2011 issue of Better Homes and Gardens
Oven temp 400 degrees F
Ingredients:
2 ½ cups all-purpose flour
2 Tbsp. sugar
1 Tbsp. baking powder
¼ tsp. salt
½ cup (1 stick) butter, cut into chunks
¾ cup chopped fresh strawberries (I used 1 ¼ cups, because I didn’t have any dried ones)
½ cup freeze-dried strawberries (optional)
2 Tbsp. snipped basil (I omitted this because I didn’t have any)
2 eggs, lightly beaten
½ cup half-and-half (I used water, because I didn’t have any)
extra half-and-half or egg wash (I used egg wash)
sugar to sprinkle on the top
1. Preheat oven to 400 degrees F. In large bowl stir together flour, the 2 tablespoons sugar, baking powder, and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Gently toss in fresh and freeze-dried strawberries and basil. Make a well in center of flour mixture; set aside.
2. In a medium bowl, stir together eggs and half-and-half. Add egg mixture to flour mixture all at once. Using a large spoon, gently stir just until moistened.
3. Turn dough out onto a generously floured surface. Knead dough by folding and gently pressing it 5 to 7 times, turning dough a quarter turn after each fold. Transfer to a lightly floured parchment-lined baking sheet. Pat or lightly roll dough into a 3/4-inch-thick circle. Cut circle into wedges and pull apart slightly.
4. Brush wedges with additional half-and-half or egg wash and sprinkle with sugar. Bake about 16 minutes (edit – I had to do it for 26 minutes, probably because of the extra moisture from the fresh strawberries) or until golden. Serve warm. Refrigerate any leftover scones; reheat 15 seconds in microwave. Makes 12 scones.
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