51 minutes ago
Friday, May 29, 2015
More baking with herbs from my garden.
Scones are a love hate thing with me.
It's hard to find a good one. One that is not dry as a bone, and hard as a rock.
I tend to ignore scones when I see them in the coffee shop.
But these scones are fabulous.
I made them from a happy accident.
I found a recipe for rhubarb honey butter in Bon Appetit magazine.
I followed the directions to a tee, but the butter just wasn't right. It was crumbly, instead of smooth.
Don't throw it out, add it to a scone recipe! It will need a stick of butter, so why not use the rhubarb butter?
I had some strawberries leftover from the strawberry lavender cake, so this is how the recipe was born.
Remember last year's strawberry basil cake?
Well, this year it will be strawberry basil scones with rhubarb.
I had no heavy cream, which is typical in scone recipes, so I used sour cream instead. You can also use yogurt, with great results.
Scones are very forgiving.
These scones are not only super pretty, but super light and moist.
Sweet and savory.
Strawberry Basil Rhubarb Scones:
2 1/2 cups of flour
1 tbsp baking powder
pinch of salt
1 stick very cold butter (or frozen)
3/4 cup sugar, plus 2 tbsp sugar, divided
2 stalks of rhubarb, cut into small pieces
big handful of basil, sliced
a bunch of strawberries, cut into small chunks
3/4 cup of sour cream
1 tsp vanilla
whole milk for brushing the tops
turbinado sugar for the tops
Preheat oven to 400F.
In a medium size bowl, place your berries, basil and rhubarb with 2 tablespoons of sugar. Set aside.
Mix the flour, salt and baking powder in a large bowl.
With a cheese grater, grate the stick of butter into the flour mixture. Using your hands is easiest to incorporate the butter into the flour. Keep mixing until you have a coarse crumbly texture.
Mix the egg with sour cream, vanilla and 2/3 cup of sugar in another bowl.
Pour into the flour butter mixture and incorporate.
Add in the sugared berries, rhubarb and basil.
Again, mixing with your hands is the easiest way to make the dough.
Line a baking sheet w/ parchment paper and pat the dough into a circle.
Slice into triangles and separate them a bit, or they will fuse together while baking.
You can also cut with biscuit cutters if you like (would make delicious strawberry shortcakes!).
Brush each wedge with milk and sprinkle with turbinado (raw) sugar.
Bake 20 minutes.
Remove with thin spatula to a cooling rack.
Serve warm with whipped cream.
I froze my scones right away, so I could just pull one out of the freezer and it would be as fresh as a daisy.
I wear my baking tiara proudly. :)