Strawberry season has just arrived where I live in the northeast.
The season is over almost as quickly as it arrives, so I grab as many as possible and eat, bake, or freeze them as fast as I can.
As the Fourth of July approaches, they’re especially colorful in red, white and blue scones, treats you can actually eat from morning to night—lathered with a little butter or clotted cream for breakfast or brunch or with a dollop of whipped cream for dessert.
You’ll find similar scone recipes in Favorite Flavors of Ireland; order signed copies at www.irishcook.com
RED, WHITE AND BLUE SCONES
MAKES 6
Ingredients
- 2 cups flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 tablespoons cold butter, cut into pieces
- 2/3 cup buttermilk, plus more for brushing tops
- 1/2 cup fresh strawberries, quartered
- 1/2 cup fresh blueberries
Preparation
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, sugar, baking powder and salt. With a pastry blender or your fingers, cut or work in butter until mixture resembles coarse crumbs.
- Add buttermilk and stir until dough begins to come together. Add berries and continue to stir gently until dough comes together into a rough ball.
- Gather dough with your hands and flatten into a large disc. Transfer to center of prepared pan and cut into 6 wedges; brush with additional buttermilk.
- Bake for 18 to 22 minutes, or until lightly browned. Transfer to a wire rack to cool before serving.
RED, WHITE AND BLUE DROP SCONES
MAKES ABOUT 10
Ingredients
- 2 cups flour
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 tablespoon baking powder
- 6 tablespoons cold butter, cut into pieces
- 1/2 cup fresh blueberries
- 1/2 cup fresh strawberries or raspberries
- 2 large eggs
- 1/4 cup plain yogurt
- 1 teaspoon vanilla extract
- 1 /2 teaspoon almond extract
- 1 tablespoon freshly grated lemon zest
- 2 to 3 tablespoons half and half (optional)
- Cream, for brushing tops
Preparation
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, sugar, and baking powder. With a pastry blender or your fingers, cut or work in butter until mixture resembles coarse crumbs. Gently mix in the berries.
- In a medium bowl, whisk together the eggs, yogurt, vanilla and almond extracts, and lemon zest. Stir into dry ingredients until combined; stir in half and half, if needed, to moisten dough.
- With a quarter cup measuring cup or ice cream scoop, drop mixture onto prepared pan; brush tops with cream.
- Bake for 22 to 24 minutes, or until lightly browned. Transfer to a wire rack to cool before serving.