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Add a photoBeing a fan of the Father Brown Mysteries on PBS I sought to find a good Strawberry scone recipe, and not finding one created my own I hope "award winning strawberry scone".
Ingredientes
- ¾ cup of buttermilk
- 1 egg beaten
- 2 cups of flour
- 3 Tbs granulaed sugar
- 1 Tbs + 1 tsp Baking powder
- ½ tsp salt
- 1/3 cup Kerrygold Pure Irish butter = 5 1/3 Tbs cut to small cubes
- Extra flour for dusting table and roller.
- 1-2 Tbs granulated sugar for topping.
- 1 jar good strawberry preserves
- Fresh strawberries cored and cut into quarters
- Clotted Cream or Whipped cream
- 1 Tbs shortening for baking sheet
Direcciones
- Preheat oven to 425º.
- In the bowl of a food processor with a pastry blade place the flour, sugar, baking powder, salt and butter. Pulse until you have a mixture the consistency of cornmeal.
- Empty into a mixing bowl.
- Place the buttermilk and egg into a measuring cup and beat the egg well, you should have approximately 1 cup of liquid, if not add a little more buttermilk. If more don’t worry the extra flour in the kneading process will take care of it.
- Add the liquid to the dry ingredients and mix until all is combined.
- Scrap out of bowl onto a well floured table and gently knead 5-6 times.
- Gently roll out to a rectangle about ½ inch thick and using a round cookie cutter cut into rounds and place them on a lightly greased baking sheet.
- Take remaining dough and gently pull together and roll out and cut until all the dough is used.
- Lightly sprinkle sugar on top of all the scones.
- Place the baking sheet in the center of the preheated oven and bake for 12 minutes until very lightly browned.
- Remove from the oven and place the scones on a wire rack to cool.
- Assembly:
- Cut the scones in half and lightly spread some preserve on the bottom on each.
- Cut the quartered strawberries into 2 or 3 elongated slices and place as many on top of the preserve in a single layer as will fit.
- Take the Clotted Cream and lightly stir to loosen and place a large dollop on top of the strawberries, smooth out slightly and top with the scone top. If you can’t find Clotted Cream use lightly sweetened whipped cream that is whipped quite stiff,
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 45g | |
| Recipe makes 12 servings | |
| Calories 103 | |
| Calories from Fat 16 | 16% |
| Total Fat 1.77g | 2% |
| Saturated Fat 0.48g | 2% |
| Trans Fat 0.36g | |
| Cholesterol 16mg | 5% |
| Sodium 538mg | 22% |
| Potassium 52mg | 1% |
| Total Carbs 18.31g | 5% |
| Dietary Fiber 0.6g | 2% |
| Sugars 2.44g | 2% |
| Protein 3.13g | 5% |
