With spring comes strawberries!
I found these at our local Sam’s Club over the weekend, and after taste-testing one (I love the free samples at Sam’s!), I decided they were worth the price I had to pay.
Because nothing says “Hello, Spring” like fresh strawberries!
At the same time, I’ve become gently addicted to British mystery and travel shows on Netflix, which started a craving for scones.
So you know what comes next – Strawberry Scones!
I started with my favorite scone recipe, and substituted strawberry bits for the raisins:
1 cup sour cream
1 teaspoon baking soda
4 cups flour
1 cup sugar
2 teaspoons baking powder
¼ teaspoon cream of tartar
1 teaspoon salt
1 cup (2 sticks) butter
1 egg, slightly beaten
½ cup strawberries, diced very small
Preheat your oven to 375°.
In a small bowl, blend the sour cream and baking soda together. Set aside.
In a large bowl, mix the flour, sugar, baking powder, cream of tartar and salt together, stirring until blended.
Cut in the butter, and stir. Add the sour cream mixture and egg, and mix just until moistened.
Stir in the strawberries.
Turn the dough out on a floured board and knead briefly. Pat into a circle, about ¾” thick.
Cut into wedges (I never make two the same size!), and lay on a baking sheet, two inches apart.
Bake 10 to 12 minutes at 375°, or until golden brown on the bottom.
Now that you have your scones, bring them up a notch! They make a great base for strawberry scone shortcake!
Layer a scone, then sliced strawberries, and top with whipped cream.
What is your favorite way to make strawberry shortcake?
And before we go, we must wish Thatcher a Happy Birthday! He turned four on Thursday. We celebrated with new chewies for everybody! (Well, everybody who wanted one....)
|Thatcher at 8 weeks|
And since Thatcher and Ruthy's Jeter share a birthday, Happy Birthday to the big furball in Upstate NY, too!
Jan Drexler loves her family, her home, cooking and just about anything made by hand. But she loves her Lord most of all.