Strawberry, Mulberry & Lime Scones
If you have visited God's Growing Garden before then you know that I love flavor combinations. The lime mixed with strawberries and mulberries is a keeper!
2 1/2 tsp baking powder
1/3 cup butter
1/2 cup mixed berries - strawberries (rinsed, hulled & sliced or chopped) & mulberries (rinsed)
1/2 teaspoon salt
1 egg
6 tablespoons cream (whipping cream or half & half)
1 3/4 cups flour (plus an extra 1/4 cup if berries are juicy)
3 tablespoons sugar (plus extra for dipping/dredging)
1 teaspoon lime zest
1/2 teaspoon vanilla extract
Prepare the berries as listed above & set aside until later. In a large mixing bowl combine the sugar, flour, baking powder, salt & zest - cut the butter into this dry mixture until it is crumbly. Stir the cream & vanilla extract into the dry mixture. Now it's time to add the berries - there are 2 methods when adding the berries.
1. The first method is the way that I did it but I had to use extra flour since the strawberries
were very juicy - so I lightly & quickly kneaded/folded the berries into the dough by hand (I had to add the entire extra 1/4 cup of flour). Then I formed 6 triangular shaped scones.
2. The second method is to roll out the dough into a rectangular shape (1 inch thick) & then
spread the berries length wise on top of the rectangle & then roll the dough so that the berries are on the inside. After it has been rolled the dough will look like a cylinder - simply cut into 6 rounds.
1. The first method is the way that I did it but I had to use extra flour since the strawberries
were very juicy - so I lightly & quickly kneaded/folded the berries into the dough by hand (I had to add the entire extra 1/4 cup of flour). Then I formed 6 triangular shaped scones.
2. The second method is to roll out the dough into a rectangular shape (1 inch thick) & then
spread the berries length wise on top of the rectangle & then roll the dough so that the berries are on the inside. After it has been rolled the dough will look like a cylinder - simply cut into 6 rounds.
After you have formed your scones using either method - dredge the top & bottom of your scone in granulated sugar (see picture below).
Place on a parchment/sprayed cookie sheet & bake in a preheated 400 degree oven for 10 to 12 minutes or until the desired golden color & doneness is achieved.
Allow to cool, serve & ENJOY!
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Great recipe! My son and daughter-in-law have 3 giant Mulberry Trees on their property and I picked, or should I say "shook" them off the tree! I have been looking for new recipes and I love scones, so this is great!! Lynn
ReplyDeleteThanks so much Lynn! It's been a great Mulberry year here in MI - I also shared my Mulberry muffin recipe a few weeks ago:
Deletehttp://www.godsgrowinggarden.com/2014/06/lemon-mulberry-pecan-muffins-with-crumb.html
Thanks so much Lynn! It's been a great Mulberry year here in MI - I also shared my Mulberry muffin recipe a few weeks ago:
Deletehttp://www.godsgrowinggarden.com/2014/06/lemon-mulberry-pecan-muffins-with-crumb.html
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ReplyDeleteThese look so good!! I am totally sharing these on the TGIF Blog & Instagram feature for this weeks hops!!
ReplyDeleteHave a blessed weekend!
YUM! I will definitely be making these this summer!
ReplyDelete