After I finished making my Very Berry Strawberry Cookies, I had a partial package of freeze dried strawberries left, with no plan for how to use them up. Then I noticed a packaged mix for strawberries and cream scones in a baking catalog. That gave me the idea I needed for how to use the strawberries.
Since fresh strawberries can be difficult to incorporate into baked goods, adding too much moisture to the finished product, I reasoned that the freeze dried berries would provide the color and intense flavor of strawberries without the excess liquid. I rehydrated the strawberries, squeezed out the extra liquid, chopped them up a little and proceeded with my standard recipe for cream scones. The bright little bursts of flavor turn these into very delightful scones, especially served warm with some strawberry jam. It was mid-day when I baked these, so when they came out of the oven I had one with a cup of tea, but they are also great for breakfast, too.
STRAWBERRY AND CREAM SCONES
Yield: Makes 8 scones
- a generous 1/2 cup freeze-dried strawberries
- 2 cups all-purpose flour ( I use half whole wheat flour)
- 3 Tablespoons sugar
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 4 Tablespoons cold unsalted butter, cut into pieces
- 2 eggs
- 1/2 cup heavy cream
1. Place freeze-dried strawberries in a small bowl and cover them with warm water. Leave to soften for about 5 minutes. Drain and pat dry with paper towels. Chop coarsely and set aside.
2. Preheat oven to 400*F. Line a baking sheet with parchment paper, or grease lightly.
3. Combine the flour, sugar, baking powder, and salt in a medium bowl. Cut in the butter with a pastry cutter or rub with your fingers until the mixture resembles coarse crumbs.
4. In a small bowl or glass measuring cup, whisk together the eggs and cream. Add the cream mixture and chopped strawberries to the dry mixture.
Stir together lightly to make a sticky dough. Turn the dough out onto a floured surface and knead gently about 6 times, just until it holds together. Add a little flour if necessary. Pat the dough into a 6 to 7-inch round, about 3/4-inch thick. Cut with a sharp knife into 8 wedges. Transfer to the baking sheet and brush the tops of them with a little cream.
Bake for 15 to 18 minutes until set and golden brown. (Mine were perfect at 15 minutes).
Serve warm with butter and strawberry jam. Delicious!!!
SOURCE: adapted from a recipe for cream scones by Rennie Darling: Muffins, Scones, and Quick Breads