I always love welcoming a new season, you can always smell change in the air. As fall ascends upon the Pacific Northwest the air become phenomenally crisp, it smells amazing and fresh with the linger of rain and the promise of chilly mornings. Recipes for sweet potato pie, pumpkin waffles and apple dumpling appear high on my list of things to do in the coming weeks. While I am excited for what this fall will bring, summer is always the hardest season to move on from. There is nothing like long warm days, mountains of fresh berries, the excitement of new jobs, friends and experiences to be lived out in the dream state that is often referred to as summer. These strawberry scones are the perfect snack to enjoy with grasping onto the last moment of summer. They are laden with fresh strawberries, light and refreshing, perfect with just a drizzle of honey.
Strawberry Scones adapted from King Aurthur Flour
1/2 cup milk of half and half or light cream
1 cup whole wheat flour
1 cup all purpose flour
1/2 teaspoon salt
1/4 cup granulated sugar
1 tablespoon baking powder
6 tablespoons cold butter, cut into pieces
1 large egg
1 teaspoon vanilla extract
1 cup diced strawberries
course sugar to sprinkle
1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease (or line with parchment) two baking sheets.
2. Combine 1/2 cup of diced strawberries with the milk product of your choice. Mix in a blender, food processor, or muddle with a fork.
3. In a large bowl, whisk together the flour, salt, sugar, and baking powder. Cut in the butter, using your fingertips, a fork or a pastry blender.
4. In a separate bowl whisk together the strawberry/milk mixture, the egg, and the vanilla extract.
5. Stir the wet mixture into the dry ingredients. Add the cup of diced strawberries and stir just until everything is well combined. The dough will be slightly wet.
6. Drop the dough by heaping tablespoonfuls onto the prepared baking sheets; each scone should be about the size of a golf ball. Sprinkle each scone with course sugar.
7. Bake for 15-16 minutes or until they are golden brown around the edges. Break one open; just to be sure; they should be moist, but not gummy, at the center.