I love Sunday mornings. We wake up in our own time, or when the dog decides he doesn’t want to wait any longer to be taken on a walk. We step in the door after the walk, switch on the coffee machine to heat up, and ponder what to make for breakfast.
J makes the coffee, I make breakfast. Usually eggs, or pancakes.
Occasionally, nothing really sounds appealing. This happened the other day. J put in a vote for pancakes, but I just wasn’t in the mood. I opened the fridge, stared in with a bemused look on my face, hoping inspiration would strike. Nothing fell out and hit me on the foot. I guess that was a good thing.
Finally, my eyes wandered over the huge punnet of fresh strawberries J’s aunt had given us the day before. Perfectly plump and ripe, they were the first strawberries we’d had this season. These might work.
Then I remembered this recipe on Smitten Kitchen’s website. Scones for breakfast? Scones made with heavy cream for breakfast?
I couldn’t think of a good reason why not.
So now here we are.
Strawberry and cream biscuits (scones)
|Prep time||10 minutes|
|Cook time||12 minutes|
|Total time||22 minutes|
|Meal type||Breakfast, Snack|
- 2 1/4 cups plain flour
- 1 tablespoon baking powder
- 1/4 cup sugar
- 1/2 teaspoon salt
- 6 tablespoons cold, unsalted butter (cubed)
- 1 cup very ripe strawberries (chopped roughly)
- 1 cup heavy cream
|1||Preheat oven to 200* and line a baking sheet with paper.|
|2||In a large bowl, mix together the flour, baking powder, sugar and salt.|
|3||Either process the flour mixture with the food processor, or rub in with your fingertips.|
|4||Gently stir through the strawberries until they are coated in the flour mixture.|
|5||Stir through the heavy cream, gently and being careful not to overmix.|
|6||Bring the dough together with your hands - it's more important not to overmix than to have the dough well kneaded.|
|7||Flour your benchtop and transfer the dough onto the floured surface.|
|8||Sprinkle flour on top and roll out or press out the dough to about 3cm thickness.|
|9||Cut out circles of dough with a cutter (or use a wine glass)|
|10||Transfer the scones to the baking tray, leaving some room between each scone.|
|11||Bake the scones in the oven for between 12-15 minutes, until they are brown on top and sound hollow when you tap them.|
|12||Cool briefly before serving.|