Recipe: Strawberries and cream scones with orange zest
These strawberry and cream scones are perfect for a spring brunch or tea. Debbie Arrington
The recent finale of “Curb Your Enthusiasm” put me in the mood for scones.
As Larry David fans know, scones were a running gag (and sometimes “dry” humor) through several seasons of his show. How would Larry rate these scones? “Prettaaay, prettaaay good!”
Key is the texture. Scones are basically elevated biscuits. (Don’t dare call them “fancy muffins.”) So, the texture should be biscuitlike, not overly crumbly. Handle the dough gently.
Traditional scones are topped with clotted cream and jam. These little gems need no extras; the fruit is baked right in.
Finely chopped peaches, nectarines, apricots, cherries or other soft fruit can be substituted for the strawberries. Using a food processor makes incorporating the butter into the flour a snap.
Strawberries and cream scones
Makes about 10 scones
Ingredients:
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons sugar (divided)
3 tablespoons cold butter
2 eggs
1/3 cup heavy cream
1 teaspoon orange zest
1/3 cup strawberries, hulled and finely chopped
1 tablespoon water
Instructions:
Preheat oven to 450 degrees F.
Line a baking sheet with parchment paper or lightly grease.
In a food processor, combine flour, baking powder, salt and 1 tablespoon sugar. Pulse briefly to combine.
Cut butter into cubes and add to flour mixture. Pulse a few times to combine.
Lightly beat 1 egg. Stir in cream. Add egg-cream mixture to flour-butter mixture. Pulse briefly to combine. Add orange zest; pulse again.
Fold in chopped strawberries. Pulse briefly to combine.
Turn the dough out onto a floured board and knead gently with floured hands 10 times. Dough will be sticky and soft. Add a tablespoon or more of flour if needed to make it easier to handle.
Cut dough into 3-inch triangles. With a spatula, gently transfer scones onto prepared baking sheet.
In a small bowl, beat remaining 1 egg with 1 tablespoon water. Brush over top of scones. Sprinkle remaining 1 tablespoon sugar over top.
Bake at 450 degrees for 8 to 10 minutes, or until golden.
Serve warm.
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Garden Checklist for week of May 5
Survey your garden after the May 4 rainstorm. Heavy rain and gusty winds can break the neck of large flowers such as roses. Also:
* Keep an eye on new transplants or seedlings; they could take a pounding from the rain.
* Watch out for powdery mildew. Warmth following moist conditions can cause this fungal disease to “bloom,” too. If you see a leaf that looks like it’s dusted with powdered sugar, snip it off.
* After the storm, start setting out tomato transplants, but wait on the peppers and eggplants (they want warmer nights). Pinch off any flowers on new transplants to make them concentrate on establishing roots instead of setting premature fruit.
* Trim dead flowers but not leaves from spring-flowering bulbs such as daffodils and tulips. Those leaves gather energy to create next year's flowers. Also, give the bulbs a fertilizer boost after bloom.
* Pinch chrysanthemums back to 12 inches for fall flowers. Cut old stems to the ground.
* Mulch around plants to conserve moisture and control weeds.
* From seed, plant beans, beets, cantaloupes, carrots, corn, cucumbers, melons, pumpkins, radishes and squash.
* Plant onion sets.
* In the flower garden, plant seeds for asters, cosmos, celosia, marigolds, salvia, sunflowers and zinnias. Transplant petunias, zinnias, geraniums and other summer bloomers.
* Plant perennials and dahlia tubers for summer bloom.
* Don’t wait; plant summer bulbs, such as gladiolus and tuberous begonias.
* Harvest cabbage, lettuce, peas and green onions.
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