I went for my first bike ride in two years the other day. I’m more of a walker. I can’t reconcile my need to wear an up-do with my need to wear a helmet.
Not much more to say today, but lots to show.
*recipe from the Joy of Baking
For the cream scones:
2 cups (280 g) all-purpose flour
1/4 cup (50 g) granulated white sugar
2 teaspoons (10 g) baking powder
1/4 teaspoon salt
1/3 cup (76 g) cold unsalted butter
1 large egg
1 teaspoon pure vanilla extract
1/2 cup (120 ml) cream, half and half, or milk
Preheat oven to 375 degrees F (190 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Whisk together the egg, cream and vanilla extract and add to the flour mixture, mixing just until the dough comes together. Do not over mix the dough.
Transfer to a lightly floured surface and knead dough gently four or five times and then pat or roll the dough into a 7 inch (18 cm) round. With a 3 inch (7 cm) round cookie cutter, cut out rounds and place the scones on the baking sheet (I got 4 scones, but the recipe says it serves 6-8). Brush the tops of the scones with a little cream. Bake for about 15 -20 minutes or until nicely browned and a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack.
For the strawberries:
2 pounds (900 g) fresh strawberries
1/4 cup – 1/3 cup (50 – 65 g) granulated white sugar
Wash, hull, and slice the strawberries. Place about one third of the strawberries in a large bowl and crush them with a potato masher or fork. Add the remaining sliced strawberries, along with the sugar. (The amount of sugar used will depend on how sweet the berries are.) Set aside to macerate at room temperature for about 30 to 60 minutes.
For the whipped cream:
1 cup (240 ml) cold heavy whipping cream (double cream) (35-40% butterfat)
1 – 2 tablespoons (15-30 g) granulated white sugar (or to taste)
Preheat oven to 375 degrees F (190C) and place rack in middle of oven. Line a cookie sheet with parchment paper.
Chill the bowl and whisk in the freezer for about 15 – 30 minutes. Place the cream and sugar in the bowl and whip until stiff peaks form. The whipped cream can be covered and stored in the refrigerator for a few hours.
For the assembly:
Cut the scones in half and place the bottom half of the scone (soft side up) on a dessert plate. Top with some of the strawberries and whipped cream. Place the top half of the scone on the strawberries. Top with whipped cream and a few more strawberries. If there is any juice from the strawberries, drizzle a little over the top of the scone. Serve immediately.