Tuesday, May 3, 2011

Berrylicious Mother's Day Scones

Don't those look delightful? Just the sort of treat for Mom's breakfast or brunch on her special day.
Here is what you will need:

2 cups all purpose flour
1 1/4 tsp. baking powder
1/2 tsp salt
1/4 cup + 1 Tbsp sugar
5 Tbsp butter cut into pats
2 tsp vanilla
2 eggs
2/3 cup cream
1 to 1/2 cup chopped fresh strawberries
3 - 4 Tbsp powdered sugar

Preheat your oven to 350 degrees. Cut up your strawberries and place them in a separate bowl. I suggest using 1 cup to start. I was over zealous with my first batch and used too many strawberries, and my dough was SUPER wet.
Take 1/2 cup strawberries and set them aside in a cup (coffee mug is fine) and add 1 Tbsp sugar. Let this set while you mix the other ingredients.

In a large mixing bowl whisk together the flour, baking powder, salt, and the remaining 1/4 cup sugar, until thoroughly combined. Add the butter, working it in until the mixture is unevenly crumbly.
In separate bowl, whisk together the cream, eggs, and vanilla until well combined.

Now, back to your strawberries. The half cup of strawberries that has been macerating (such a harsh sounding word, don't you think?) should  have some nice, sticky, sweet strawberry syrup in the cup. Carefully spoon out the strawberries, leaving as much syrup behind in the cup as you can; set aside the strawberry syrup, you will use it  soon. Add the macerated strawberries back to the cut up strawberries. Stir those up a bit.

Let's mix up the scones.
Add the cream/egg mixture to the flour mixture and fold gently. Don't worry if the scone mixture is dry, that is OK. When you add the strawberries, it will moisten up.
Now fold in the strawberries gently until just incorporated. You don't want to smush or damage the berries.
Turn out the scone dough onto a well floured cutting board and pat out into a rectangle, about 1/2 inch thick.

Cut your dough in half, vertically, and then cut each half into thirds, horizontally. Cut each third in half diagonally, to give you triangles. Now gently transfer your scones to a baking sheet. I usually line my baking sheet with parchment paper when I am making scones, but it isn't necessary. Your scones may just be a bit brown on the bottom.

Into the oven the go!
Bake for 15-20 minutes, until slightly colored on top. You don't want to dry them out. If your scone dough was still a bit wet, you may need an additional 5 minutes or so. Just watch them if you need to go over 20 minutes of baking time.

While your scones are baking, take that cup with your strawberry syrup in it and add 3 or 4 Tbsp. of powdered sugar to it.

Mix well to create a delicious glaze. I like to add a small splash of vanilla to my glaze to enhance the flavor.

This glaze is just for drizzling. If you want to completely glaze the tops, you may need to add a bit of milk or water to the glaze to make sure you have enough for all the scones.

Once the scones are out of the oven, let them cool for 10 minutes or so before you drizzle them with your glaze.

YUMMY!!! Perfect for Mother's Day. The beautiful thing about these scones, is that you can make them ahead of time and freeze them before you bake them. This way you can have fresh baked scones any time of the day. Using fresh fruit, means that they won't keep for long, but they are so delicious, they may not last the day. They certainly didn't at our house.

Hoping all the Mothers in your life have a wonderful Mother's Day filled with love. . . and scones.
Happy Tuesday to you!


  1. Oh, those look so good...and I just bought a case of strawberries...and it's raining outside, again...I might have to be brave and try making these. They look delicious.

  2. mmmmm. These look so yummy Jessica! I think I need to go to the market and pick up some strawberries. ;)


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