Barefoot Contessa's Strawberry Scones |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 15 |
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The Barefoot Contessa Cookbook, 1999. I have also seen Ina make these scones on her cooking show. On the show, she added some orange zest and also walnuts and her friends went crazy over them. I don't remember how much of the zest or walnuts she added, but you don't have to do that and the recipe will still be delicious! Ingredients:
4 cups all-purpose flour |
1 tablespoon all-purpose flour |
2 tablespoons sugar, plus additional |
sugar, for sprinkling |
2 tablespoons baking powder |
2 teaspoons salt |
3/4 lb cold unsalted butter, diced |
4 extra-large eggs, lightly beaten |
1 cup cold heavy cream |
3/4 cup small-diced dried strawberries |
1 egg, beaten with |
2 tablespoons water or 2 tablespoons milk, for egg wash |
Directions:
1. Preheat the oven to 400 degrees F.
2. In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt.
3. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces.
4. Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended.
5. Toss the strawberries with 1 tablespoon of flour, add them to the dough, and mix quickly.
6. The dough may be a bit sticky.
7. Dump the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick.
8. You should see lumps of butter in the dough. Cut into squares with a 4-inch plain or fluted cutter, and then cut them in half diagonally to make triangles.
9. Place on a baking sheet lined with parchment paper.
10. Brush the tops with egg wash.
11. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked.
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