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Thursday, March 20, 2014

Strawberries and cream biscuits (scones)

Strawberries and cream biscuits. Cookies. Scones. Call them whatever. The point is that unlike most other strawberry cookies, these really taste like the cream too, not just like the strawberries. And we all know how gloriously delicious that combination is, don't we?
As if that wasn't enough to make anyone want to jump them, these little wonders have another perk: the little strawberry bits in them don't dry out like in most similar cookies, but get juicy-melty and create a wonderful and tasty mess. All in a cream-infused cake mass that doesn't contain that much sugar, to allow the flavors of strawberries and cream to really shine. This is the stuff that dreams are made of :)

They're crumbly and delicious. I honestly don't think they can be better by any means. Oh.. wait. Yes they can, perhaps. By adding a little whipped cream to take the whole thing into the abyss of cookies-and-cream perfection:

Recipe source: the wonderful Deb @ Smitten Kitchen

Last year: Paprik├ís Csirke (Chicken Paprikash) (Hungarian).
Two years ago: Mini Nutella and walnut pies.
Three years ago: Caribbean romance (cocktail)Mousse au chocolat (French chocolate mousse) and Carrot bread (with walnuts).

  • 280 g flour
  • 50 g white granulated sugar
  • 1 tablespoon baking powder (bio and phosphate free)
  • a pinch of salt
  • 150 g strawberries, as ripe as you can get them
  • 85 g butter, cold
  • 250 ml heavy cream (32% fat)

Preheat oven to 220 degrees C.
Cut the strawberries in little bits. In a bowl mix the flour with the sugar, baking powder and salt.

Cut the butter into little bits and drop them in the flour mix.

Mix it with your hands for 1-2 minutes until everything resembles breadcrumbs. Then add the strawberries:

Mix gently not to squash them, then add the cream, mixing everything into a moist mass:

Line a baking sheet with baking paper. Form scones out of the mass and place them (with a little space between them) on it:

Bake them in the preheated oven for 15 minutes, turning the baking tray around after 10 (to ensure even baking). Take out and allow to cool for 10 minutes (or they'll break). The smell will make waiting very hard :)

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