At the Rose & Kettle Tearoom, I made scones at least twice a week. They were the best – the kind you could eat without any butter or jam. I ate way too many of those things while I worked there!
Unfortunately I never wrote down the recipe for those scones. I had made them so many times, the process was committed to memory. Ten years later, however, it’s slipped my mind all together. Now I really wish I’d written it down!
I am sure a quick call to the tearoom would solve my problem, but in the meantime, I went on a hunt for the next best recipe. This one is pretty good – not the mouth-watering goodness I am accustomed to, but they were perfect for Strawberry Shortcake, one of my favourite summer desserts.
- 2 cups flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup butter
- 1 egg
- 1 tsp vanilla
- 1/2 cup milk
- For the filling:
- Whipped cream
- Strawberries (fresh or frozen), sprinkled with sugar
- Whisk together flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture until it resembles crumbs. Mix together the egg, cream and vanilla extract and add to flour mixture, just until the dough comes together. Do not over mix! Move to a floured surface and knead dough four or five times and then roll the dough into an 8-inch circle With a round cookie cutter, cut out smaller circles and place on the baking sheet. Brush the tops of the scones with egg or cream and sprinkle lightly with sugar. Bake at 375 degrees on the middle rack for about 20 minutes, or until scones are golden and a toothpick comes out clean. Let cool on a rack. Cut in half and smother with strawberries and top with whipped cream.
- Adapted from Joy of Baking
It’s now the totally wrong time of year to make this, since strawberries aren’t in season, but if you can get your hands on some (even the frozen kind), this dessert is sure to put a smile on your face. Why can’t we enjoy comfort foods like this all year round?!