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| General Category : Desserts |
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| Food Group : Eggs, Grains, Fruits, Cheese/Other Dairy |
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| Preparation Method : Bake |
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| Black pepper pairs well with strawberries and adds a little zip to the scones, a traditional strawberry-season treat. |
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Ingredients
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4 cups (1 L) halved strawberries (1 lb/500 g) |
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1/4 cup (60 mL) granulated sugar |
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1/3 cup (75 mL) whipping cream |
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1 egg |
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2 tsp (10 mL) grated lemon rind |
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1 tbsp (15 mL) lemon juice |
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1-1/4 cups (300 mL) all-purpose flour |
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2-1/2 tsp (12 mL) baking powder |
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1/2 tsp (2 mL) baking soda |
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3/4 tsp (4 mL) coarsely ground black pepper |
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Pinch salt |
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1/4 cup (60 mL) cold unsalted butter, diced |
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1 egg yolk |
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2 tbsp (30 mL) milk |
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Clotted (Devon) or whipped cream |
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Preparation
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Stir strawberries with half of the sugar; let stand for at least 30 minutes.
Meanwhile, in small bowl, beat together whipping cream, egg, lemon rind and juice, and remaining sugar until sugar is dissolved; set aside. In large bowl, whisk together flour, baking powder and soda, pepper and salt. With pastry cutter or two knives, cut in butter until in coarse crumbs with some larger pieces. With fork, stir in cream mixture just until dough forms.
On lightly floured surface, pat or lightly roll out dough to about 3/4 inch/2 cm thickness. Using 2-1/2-inch/6.5 cm diameter cutter, cut in circles, rerolling scraps once (then discarding remaining scraps); on parchment paper–lined baking sheet, place about 1 inch/2.5 cm apart. In small bowl, beat yolk with milk; brush over tops. Bake in centre of 425°F/220°C oven until tops are lightly golden, 10 to 11 minutes. Let cool on pans on racks. With fork, split scones in half horizontally and plate; top with strawberries and serve with clotted cream.
Makes 7 or 8 scones.
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Nutritional information
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| Per each of 8 scones: about 218 cal, 4 g pro, 11 g total fat (6 g sat. fat), 28 g carb, 2 g fibre, 75 mg chol, 162 mg sodium. % RDI: 6% calcium, 10% iron, 11% vit A, 77% vit C, 29% folate. |
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Source
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Homemakers Magazine: June 2007
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