Rustic Strawberry and Scones w/Clotted Cream

-

mmm-mmm-mmm


It took several tries but I finally got these little things the way I wanted them.

I love the texture the whole wheat flour gives them and the sweetness of the strawberries and cream.
and the sugar, can't forget the sugar, love that too!
Yummm!!!

1½ cups whole wheat flour, (freshly milled)
2 cups all purpose white flour (Gold Medal)
2/3 cup white sugar
4 teaspoons baking powder
½ salt
½ baking soda
¾ cup cold butter, grated
2½ teaspoons vanilla
1 egg
1 cup cream
1 cup fresh strawberries, diced

Combine the first 6 ingredients in a large mixing bowl. Grate in the cold butter.

With your hands, rub the dry mixture into the butter until evenly mixed and small crumbs are formed.


Add the egg,

with the help of little hands ☺

 vanilla and cream and stir with a fork until mixture sticks together and all the flour is moistened.


Add diced strawberries and mix gently by hand.


Turn onto a wheat flour dusted work space. Press gently into a round shape about 1 inch thick, dusting the top with flour to prevent sticking to your hands too much.


Use a biscuit cutter or just cut into wedges. If cutting into wedges, divide dough into two rounds.


Place scones onto a parchment paper lined baking sheet.

Beat together one egg and a small amount of milk and brush over top of scones.


Sprinkle coarse sugar on top.


Bake 15-20 minutes @ 425°.

Serve with Clotted Cream.

Linking to:
The Tattered Tag
Debbies Newbie Party

Be Blessed!

Comments

  1. TheInspiredHousewifeMarch 13, 2011 at 10:45 PM

    Ooooh these look so yummy!

    ReplyDelete
  2. DaniellaMarch 14, 2011 at 10:03 AM

    YUM!! I can almost smell them through the computer!!
    xxDaniella

    ReplyDelete
  3. AnonymousMarch 14, 2011 at 11:24 AM

    These look soo very good!!

    ReplyDelete
  4. SusieMarch 14, 2011 at 1:47 PM

    Thanks for sharing!!! This is going to me a must do for me!
    I am your newest follower from the New Bloggers Monday. Come visit me at
    http://puddlejumpercreations.blogspot.com

    ReplyDelete
  5. Tammy@Beatrice BanksMarch 14, 2011 at 7:53 PM

    Oh those look so yummy! I can almost taste one! Just found your blog via Debbie's party. I'm your newest follower and would be delighted to have you follow me back!
    Thanks for sharing the recipe!
    Tammy

    ReplyDelete
  6. Ann-Marie ~ BramblyMarch 14, 2011 at 9:22 PM

    Now, I am hungry. This is a great recipe! I think I'll try them out at Brambly.I'm looking forward to following you for more delicious recipes. Take care.

    Ann-Marie

    ReplyDelete
  7. UnknownMarch 16, 2011 at 6:33 PM

    Thank you for sharing all your great recipes at the K.I.S.S. blog bash. Hope you don't mind, I am linking them up to my new page The Homespun Bake Shop @ The Tattered Tag. Please link up more of your yummy creations, it is a great place to share & find delicious inspiration.

    Drop by The Tattered Tag

    ReplyDelete

Post a Comment

Popular posts from this blog

Creamy Finger Jello

-
Image
I was asked to bring finger Jello to serve with a hot lunch us room Mom's were serving to Serena's classroom at school. Jello isn't something I typically serve,but I have about 2 or 3 recipes using Jello that I make about once in a blue moon. One reason I make this one is because it isn't a typical, plain finger Jello. But also because it looks like a two step process when it really isn't. Everything is mixed as one and it separates as it sets. And the cream adds a good flavor. 2 large boxes Jello 4 packages plain gelatin 4½ cups boiling water ¼ cup cold water 1 cup heavy cream Combine the Jello and gelatin and whisk together. Add the boiling water and whisk until Jello is dissolved. Add the remaining ingredients and stir. Pour into a lightly greased (this helps to remove from the pan in a cleaner cut, spray the pan then wipe it down with a paper towel) glass 9 X 13 pan. Cover and chill till firm. Cut into desired shapes or squares and serve.
Read more

Seasoned Pretzels

-
Image
These pretzels have been around the block and back again, but they  really are  such an easy snack and they go well as an appetizer too. They are simple and require no baking which in my opinion is a definite plus! 18 ounces pretzel twists ½ cup olive oil 1 envelope original Hidden Valley Ranch Mix 1 teaspoon dill weed ½ teaspoon garlic powder Pour pretzels into a large bowl. In a smaller bowl combine oil and seasonings and mix well with a whisk. Pour over pretzels and toss to coat. Allow to rest at room temperature, stirring every now and then to coat again, until oil and seasonings are gone from the bottom over the bowl. Pretzels are ready to serve when they look dry again. Be Blessed!
Read more

Rice Krispy Rollups

-
Image
Here is another chocolate and peanut butter concoction that is totally irresistible and so easy to make. I sometimes make these instead of cookies if  I'm not in the baking mood. The only trouble is they never last long. Here's what you'll need: ¼ cup butter, melted 10½ ounces mini marshmallows 5½ cups Rice Krispies 1½ cups milk chocolate chips ½ cup peanut butter Melt butter in a 6 quart kettle, add marshmallows. Melt completely over low heat. Add the Rice Krispies. Mix well. Spread evenly into a greased 10½ x 15½ baking sheet. In a microwave safe bowl combine chocolate chips and peanut butter.  Melt at 1 minute intervals until completely melted, stirring after each minute. Spread on top of Rice Krispy mixture. Let set in a cool place till chocolate mixture sets up. Be careful not to let the chocolate get too hard, it will not make a neat roll if you do. Loosen all around with a metal spatula. Roll, starting on
Read more