Monday, June 8, 2009
Strawberries were on special... and they were so sweet and juicy...
One day it was strawberry shortcake and a day later, not wanting to waste a single berry..I made some scones.
Here is the basic sweet tea biscuit recipe I use. Instead of rolling or cutting ..I just drop it in huge dollops onto a baking sheet. It makes lovely rustic looking scones.
2 cups sifted all-purpose flour
4 tsps. baking powder (I usually reduce this amount)
1/2 tsp. salt
1/4 cup sugar
1/4 cup firm shortening (I always use butter)
Mix dry ingredients in bowl. Cut in fat with pastry blender 'til mixture has the appearance of fine crumbs.
Beat the egg with a fork in measuring cup and add milk to make one cup. Add milk and mix gently. If it seems a bit dry I add a couple of tablespoons of plain yogurt. Perhaps if you prefer to roll it or make cut outs.. you won't need the extra moisture..., but I like mine nice and moist.
Drop large rounds onto a baking sheet..leaving a bit of room to spread.
Bake at 400 F for 10 - 20 minutes. depending upon the size.
It says it makes 12-18 biscuits 3/4 inch thick. I usually make 9 large mounded scones....or 6 giant ones.
For a creamy lemony/strawberry scone... substitute buttermilk or sour cream for the milk, add juice of 1/2 to 1 whole lemon and some lemon zest; reduce baking powder to 2 teaspoons, add 1/2 teaspoon baking soda and a handful of cut up strawberries. I usually make some smaller chunks and some a bit larger .... Sprinkle sugar on the top if you like.
These are lovely ... with a great crumb.... and even two days later (if any survive that long ) .. are not dry or tasteless. If you want to reheat ...place in a paper towel...and heat for a few minutes in the microwave. Just like fresh out of the oven. Quick and easy... give them a try..you'll be glad you did!