What a lovely delivery we had this Tuesday from Marks and Spencer, full of lots of berries, apples and salads. As always we put our heads together to think of what we could make.
My boys have discovered the love of berries, so away I came with berries, apple and salad (which of course was for me, as getting a green leafy thing past the smalls is like looking for a salad in the desert!!). While I love Eton Mess, pavlova and all things grown up in the pudding department, my boys don't. So what should I make, I ask myself? I do what any other modern mummy does and Googles "strawberries for kids". Many pages popped up and many of those I decided were not for us, but one that did was for Strawberry Shortcake Scones. Now I like eating scones, like the next mummy, but making them is a whole new ball game. Add to the mix the recipe I have found is full of cups, half & half's and all purpose flours. After much searching the net for a UK conversations, I am ready to go.
Before I go any further I must add a few pointers. Get all your ingredients out, weigh everything before hand and most importantly, get your baking trays out and ready (just imagine a mummy with very sticky hands asking her 3 year old to get a baking tray from the cupboard). As I've just mentioned it is very sticky and at one point I must admit I was going to give up. There are not a lot of ingredients and what you do have, don't make the normal dough like consistency you would be used to. I also could not for the life of me get mine to look the same as the picture, but please don't let any of that put you off. Once your kitchen is back to its normal state (I am still finding dough like blobs on my kitchen ceiling) and your scones are cooked, they are delicious. They were that good, I am even thinking of making more after I finish this.
- 2 cups all-purpose flour
- 1 tablespoon baking powder (** I would probably say a tablespoon was too much, so would cut it in half for my next go**)
- 3 tablespoons granulated sugar
- 1/2 teaspoon salt
- 6 tablespoons chilled unsalted butter, cut into 1/4-inch cubes
- 12 small strawberries, hulled and diced
- 3/4 cup half and half
- 3 cups powdered sugar
- 1/4 cup half and half
- 1/2 teaspoon vanilla
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine flour, baking powder, sugar, and salt. Add butter and crumble in your hands until mixture resembles crumbs.
- Toss in strawberries and coat lightly with the flour mixture. Add half and half and fold together gently until the mixture just begins to come together and form a soft dough. (Do not knead or over mix the dough.)
- Turn dough out onto a floured surface and pat into a 1-inch thick rectangle. With a sharp knife, cut the rectangle into 6 squares, then cut the squares on the diagonal to form 12 triangles. Place scones on prepared baking sheet and bake 16-18 minutes or until cooked through and golden.
- Remove scones from baking sheet and place onto cooling rack. Cool about 10 minutes.
- In the meantime, make glaze by whisking together powdered sugar, vanilla, and half and half until smooth. (If glaze is too thick, add a bit more cream. If it’s too thin, add more powdered sugar.)
- Generously drizzle scones with the glaze. (Glaze will firm up when scones are completely cool.) Eat and enjoy!