One day I woke up and just wanted to make something for breakfast. Since it was a work day, I knew I had to make something fast, so I decided to make these Strawberry Scones. The original recipe was called Strawberry Shortbread Cookies and they're from Baker Girl. To me, they are more like scones, so I renamed them. These were really good right out of the oven and for about half the day afterwards, but the next day they got heavy and gummy. I'm not sure why. If you have an occasion where you'll eat them up right away, then I would make these, otherwise, I would probably skip it.
Here's the recipe:
Here's the recipe:
from Baker Girl
12 ounces strawberries, hulled and cut into 1/4-inch pieces (2 cups)
2 teaspoons fresh lemon juice
1/2 cup plus 2 tablespoons sugar
2 cups all-purpose flour
1/4 teaspoon lemon zest
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Coarse sugar, for sprinkling over the cookies
1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. In a small bowl, stir together the strawberries, lemon juice, and 2 tablespoons of the sugar; set aside.
3. In a large bowl, whisk together the lemon zest and remaining sugar. Rub the zest into the sugar with your fingertips until moist and fragrant.
4. Add the flour, baking powder, and salt to the zest/sugar mixture and whisk to combine. Using a pastry cutter to cut the butter into the flour mixture until you have coarse crumbs. Add the cream to the bowl and stir until the dough starts to come together, then gently fold in the strawberry mixture.
5. Use a small cookie scoop (about 1 1/2 tablespoons) to drop dough onto the prepared baking sheet, evenly spaced apart. To make them into scone size, drop 1/4 cup of dough onto baking sheet. Sprinkle with coarse sugar. Bake for about 10-15 minutes, or until the cookies are golden brown. Transfer the pans to wire racks and let the cookies cool. The cookies are best the day they're made, but can be kept in an airtight container for 1 day.
2. In a small bowl, stir together the strawberries, lemon juice, and 2 tablespoons of the sugar; set aside.
3. In a large bowl, whisk together the lemon zest and remaining sugar. Rub the zest into the sugar with your fingertips until moist and fragrant.
4. Add the flour, baking powder, and salt to the zest/sugar mixture and whisk to combine. Using a pastry cutter to cut the butter into the flour mixture until you have coarse crumbs. Add the cream to the bowl and stir until the dough starts to come together, then gently fold in the strawberry mixture.
5. Use a small cookie scoop (about 1 1/2 tablespoons) to drop dough onto the prepared baking sheet, evenly spaced apart. To make them into scone size, drop 1/4 cup of dough onto baking sheet. Sprinkle with coarse sugar. Bake for about 10-15 minutes, or until the cookies are golden brown. Transfer the pans to wire racks and let the cookies cool. The cookies are best the day they're made, but can be kept in an airtight container for 1 day.
2 comments:
oh gummy?? the recipe looks fine to me. Is it that the strawberries weeped into the scones?
i think you're right. Maybe it's because of the strawberries moisture. I should try drying them with paper towels before putting it in the batter.
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