Wednesday, May 12, 2010

scones aux fraises



We have friends coming from Oregon today! I have been busy with work, but I wanted to make something ahead of time for a breakfast or snack/dessert item with all of my Strawberries.




Scones instantly came to mind, but I wanted to make Fresh Strawberry Scones. I had a heck of a time finding any recipe that suited what I wanted to make. I tend to not like anything with cooked chunks of fruit, and wanting to use fresh strawberries, not jam. I just wanted the flavor of my fresh strawberries to come through. Finally after going through a ton of recipes that just were not going to work, I created my own

scones aux fraises
or simply translated: 
Strawberry Scones
2 cups gluten free flour
3 TB. sugar
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
4 TB. butter, cold, cut into 1/2 in. cubes
3/4 cup Pureed strawberries
1/4 cup plain yogurt

Glaze
 leftover strawberry puree (just a hint that is left after you poured it into the bowl)
add:
2 TB. half and half
confectioner's sugar

1. Preheat oven to 375 degrees.
2. Stir together dry ingredients. With a pastry cutter , cut in butter until mixture resembles coarse crumbs. Stir in strawberry puree and 1/4 cup yogurt.
3. Turn dough onto floured surface and with floured hands, knead a few times. Press dough into a rectangle, about 1 1/2 inches thick. Fold Rectangle into thirds, like a letter. Cut into 8 equal triangles.


4. Place scones into scone pan or on a cookie sheet covered with parchment paper. Bake until golden, about 15 minutes. Remove to rack to cool.
5. Whisk strawberry leftovers, confectioner's sugar into half and half, adding more sugar until desired consistency is reached. Frost scones while warm.
Makes 8 scones.


I also made strawberry cake for an after dinner treat. I also have enough for some strawberry shortcake too. Now watch, they will be allergic to strawberries. That would be my luck.