Friday Faves – Blog is the New Black makes Strawberries and Cream Scones

Happy Friday everyone! How was your week? Mine was pretty good and I’m definitely looking forward to the weekend. Today for Friday Favs, I have Liz from Blog is the New Black. Isn’t that such a cute blog name? I love it! Liz is another local Boston blogger – I love the blogging community here in Boston. It’s been so fun meeting other people who have this crazy little hobby. I’m sure after you see this post, you’ll be following Liz in her adventures in the kitchen as well.

Hey, Beantown Baker readers! My name is Liz and I share my recipes over at Blog is the New Black. My recipes ran the gamut from indulgent dinners and desserts to the more figure-friendly sides, salads, entrees. As an avid reader of Jen’s blog, I was flattered (and psyched!) when I got an email from her asking me if I’d like to do a guest post on her site. My answer, of course, was an enthusiastic “YES!”

Today I’m sharing a scone recipe! Don’t shake your head and click off this page! I was one of you- I always assumed scones were some bland, dry, breakfast pastry that I didn’t want to eat… but I had never actually tried one! My first experiences with scones were homemade cinnamon chip scones. I was very impressed! I experimented with a few more recipes, and then a friend asked me to make over her favorite petite vanilla scones from Starbucks. The outcome was a success with my friend as well as everyone who tasted them! Since then, I’ve come to love making scones.

This scone recipe was no different- it was fun to make and everyone enjoyed them. They boast a batter made with strawberry puree which helps distribute the flavor throughout the dough. Additional chunks of fresh strawberry are then folded in to make the fruit pop even more! Lastly, the scones are kissed with a glaze made from granulated sugar (not confectioners’ sugar) which adds a beautiful crunch on top. These are best enjoyed fresh out of the oven, with a smear of jam or preserves.

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Strawberries and Cream Scones

Yield: 16 small scones

Ingredients:

For the Scones:
1/2 cup diced fresh strawberries
1/4 cup sugar
2 Tbsp half & half
2 cups flour
1/2 tsp salt
1 Tbsp baking powder
6 Tbsp cold butter, cut into pieces
1 large egg
2 tsp vanilla extract
2/3 cup diced fresh strawberries

For the Glaze:
3 Tbsp sugar
1 1/2 tsp vanilla extract
1 tsp water

Directions:

Preheat the oven to 375°F. Grease baking sheet or scone pan.

In a blender add 1/2 C of the strawberries with the sugar and half & half and mix until smooth. Set it aside.

In a bowl, whisk together flour, salt, and baking powder.

Cut the butter into the flour mixture. The mixture will be crumbly.

In a separate bowl, whisk together the strawberry mixture, the egg, and vanilla extract.

Slowly add strawberry mixture to the dry ingredients, stirring until the dough just comes together.

Add the 2/3 C diced strawberries, folding gently.

The dough will be sticky. Drop heaping tablespoons on the baking sheet or into the scone pan.

To make the glaze, combine the sugar, water, and vanilla until smooth. Drizzle over each scone.

Bake the scones until they are just golden brown, about 15-20 minutes.

Best enjoyed fresh out of the oven. Let cool and dig in! Top with butter, jam, or preserves, if you wish.

Recipe adapted from King Arthur Flour

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4 Responses to “Friday Faves – The Way the Cookie Crumbles does a Tapioca Pudding Comparison”

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    Gail — January 31, 2015 at 4:59 pm

    I am of two minds on this post. On the one hand, my OCD really kicked in when I read that you had not followed Mark Bittman’s recipe but still decided to write about it. Seemed a bit sloppy for a nerd and an engineer. On the other hand, that is how Pasteur discovered Penicillin. Bittman is such a great cook, that I think he deserves better treatment; so I plan to do him the honor of making his recipe. I am not going to make the other two though!

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    Gail — January 31, 2015 at 5:08 pm

    Oops! Senior moment that – it was the Scottish scientist and Nobel laureate Alexander Fleming in 1928. Apparently, the Pasteur Institut ignored the work of a French physician, Ernest Duchesne, who in 1897 discovered the curative properties of the Penicillium Glaucum, a different mold than the one Fleming discovered, but in the same genus. Gotta love Wikipedia.

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    JD — February 14, 2015 at 1:24 pm

    There are two tapioca recipes on the Minute Tapioca box. I always use the one for Fluffy Pudding, which calls for 2 cups milk and whipping the egg whites separately from the cooked milk with tapioca and egg yolk. I think you will find the pudding much improved over the basic recipe.

    Also, the quality of the vanilla makes a huge difference in something like tapioca. Cooks Illustrated likes McCormick and I found this on amazon and at Sam’s Club in large bottles for very reasonable prices.

    One other note: I find that CI has a sweet tooth: their recipes are sometimes too sweet for my taste, though they are a go-to source otherwise.

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    Sam — October 26, 2016 at 7:34 pm

    This is an interesting discussion. I tried the Kraft recipe today. I threw everything (except the vanilla) in the blender before putting it on the stove. I also added 1/2 tsp. salt and a bit more vanilla. I actually thought it was sweet enough already, though. However, I agree with your overall conclusion that it’s a bit boring. Well, at least it was easy. Anyway, next time I may a recipe using large tapioca. 🙂

    Thanks for the comparison.

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