Sick of strawberry recipes yet? I hope not. Because Dan and I may or may not have picked another 14 pounds this weekend. What can I say? I love my frozen strawberries, and want to have plenty stocked up for the rest of the year!
I sacrificed 3 cups of strawberries for these scones. The first two cups went towards batches that ended up being utter failures. Spread-out, flat and crumbly. Delicious, but not attractive in any way. Never has a scone recipe given me so much trouble.
I finally nailed the recipe this weekend, and all the trouble was worth it. Finally, the scones were fluffy and delicate, with just a touch of sweetness. You may want them to be more sweet and dessert-like. That’s okay. Just sprinkle them with some raw sugar before baking, or try adding a bit more sugar to the dough.
But if you want something a bit more subtle that is perfect plain or with a smear of jam, leave the recipe as is and enjoy the light and airy pastry that results.
Strawberry and Cream Scones
Makes 8 scones
2 cups whole wheat pastry flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
4 ounces neufchatel cheese
8 tablespoons butter (1 stick)
1 cup strawberries
Whisk together the flour, sugar, baking powder and salt. Using a food processor or pasty blender, cut in the neufchatel cheese and butter until the butter pieces are the size of small peas.
Wash and hull the strawberries, then dice. Fold the strawberries into the batter, then cover and refrigerate for one hour.
Preheat the oven to 400F and grease a cookie sheet.
Working quickly, divide the dough into 8 even pieces. Pat each into a disk that is 1/2″ thick and space the scones 2″ apart on the prepared cookie sheet.
Bake at 400F for 12-15 minutes, or until the tops begin to brown and start to firm up.
Allow to rest for 5 minutes on the pan, then transfer to a wire rack to cool completely.