This post comes to you from O-town – we’re visiting M’s family for the 4th. 🙂 So, I have to apologize for the lack of a festive post. I really did mean to post something more festive for this holiday but haven’t gotten around to even making it because of how hectic things have been. So, I’m planning on posting a belated, festive post for the 4th after I get back from O-town. Stay tuned. 😉
Just the title alone gets me. Yum. Deb at Smitten Kitchen is to blame for this amazing biscuit. I had some strawberries that were nearing the end of their time – this recipe was perfect for them! Deb says these biscuits work best with the more fragile berries you pick yourself or get at a farmer’s market, preferably when they’re almost or actually overripe. Grocery store strawberries will also work great but are of a firmer stock, designed for long-distance shipping so they are less likely to melt and trickle. Since I used my overripe grocery store strawberries, they melted and trickled just fine! And let me just say…these biscuits…they just about melted in my mouth! WOW! Love, love, love! They will definitely be a go-to for breakfast snacks. Plus, it’ll be a nice red and white breakfast treat for this grand Independence Day!
Below, I’ve pasted the ingredients and directions (with some of my inserted comments here and there) as they are on Deb’s site. Get a-baking!
What you need:
2 1/4 cups (280 grams) all-purpose flour
1 tablespoon (15 grams) aluminum-free baking powder
1/4 cup (50 grams) granulated sugar
1/2 teaspoon table salt
6 tablespoons (85 grams) cold, unsalted butter
1 cup (about 130 grams) chopped very ripe strawberries (I quarter small or medium ones and further chop larger ones)
1 cup heavy cream
What to do:
Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
In the bottom of a large, wide-ish bowl, whisk flours, baking powder, sugar and salt together. Add butter, either by cutting it in with two knives or a pastry blender (Deb’s tip from her readers: alternatively, you can freeze the butter and grate it in on the large holes of a box grater) cut it into the flour mixture with a pastry blender, breaking it up until the mixture resembles a crumbly meal with tiny pea-sized bits of butter about. Gently stir in the strawberries, so that they are coated in dry ingredient, then stir in heavy cream. (I used a rubber spatula to gently lift and turn the ingredients over each other.) When you’ve mixed it in as best as you can with the spatula, go ahead and knead it once or twice in the bowl, to create one mass. Do not worry about getting the dough evenly mixed. It’s far more important that the dough is not overworked.
Generously flour your counter. With as few movements as possible, transfer your dough to the counter, generously flour the top of it and with your hands or a rolling pin, gently roll or press the dough out to a 3/4-inch thickness. Cut into 2 1/2-inch circles with a floured biscuit cutter or top edge of a drinking glass (totally used a drinking glass), pressing straight down and not twisting (this makes for nice layered edges…I must have twisted, my edges were not layered) as you cut. Carefully transfer scones to prepared baking sheet, leaving a couple inches between each.
You can re-roll the scraps of dough, but don’t freak out over how wet the dough becomes as the strawberries have had more time to release their juice (I started freaking out a bit). They’ll still bake up wonderfully.
Bake the scones for 12 to 15 minutes, until bronzed at the edges and the strawberry juices are trickling out of the biscuits in places. Cool in pan for a minute, then transfer to a cooling rack. Serve warm or at room temperature.
Do ahead: Biscuits are generally best the day they are baked. However, if you wish to get a lead on them, you can make them, arrange them on your parchment-lined sheet and freeze them. If you’re prepping just one day in advance, cover the tray with plastic wrap and bake them the day you need them. If you’re preparing them more than one day in advance, once they are frozen, transfer them to a freezer bag or container. Bring them back to a parchment-lined sheet when you’re ready to bake them. No need to defrost the froze, unbaked scones, just add 2 to 3 minutes to your baking time.