In celebration of Mother's Day, I whipped up some strawberry scones using this recipe from Smitten Kitchen, one of my favorite cooking blogs. The recipe is for meyer lemon and fresh cranberry scones, but since we have no cranberries and a lot of fresh strawberries in my house right now, my adapted recipe is for a meyer lemon and strawberry scones/biscuit hybrid!
1 1/2 tablespoons freshly grated lemon zest (from about 2 lemons; preferably Meyer)
2 1/2 cups all-purpose flour (+more for the flour-covered surface)
1/2 cup sugar plus 3 tablespoons additional if using fresh cranberries (strawberries!)
1 tablespoon baking powder
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1 1/4 cups fresh cranberries, chopped coarse, or 1 1/4 cups dried cranberries, if you insist (strawberries!)
1 large egg
1 large egg yolk
1 cup heavy cream (I only had 2% milk in my house)
Preheat oven to 400°F. I baked the first batch directly on a baking sheet and formed them into triangles, and the second batch in a muffin tin so they turned out more like biscuits.
Using a knife, I scraped the insides of 1.5 lemons to remove the zest while careful to avoid seeds.
In a large bowl, combine 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal.
Dice up 5-6 strawberries to fill about 1 1/2 cup, add 1.5 tablespoons of sugar and stir into flour mixture.
In a small bowl, beat egg and stir in milk. Adding about 1/2 cup of the mixture is enough because there is enough liquid content from the lemon zest and fresh strawberries.
On a well-floured surface, pat dough into a 2-inch thick ball. To evenly distribute the flour, I played "hot potato" with the ball. I shaped the ball into a triangle once on the baking sheet.
** for my second batch, I just dropped the balls into a greased muffin tin without further shaping (you can say that I got lazy by this point...)
Bake for 15 minutes or so, or until light golden.
 |
| Finished biscuits! (second batch) |
Enjoy!
