Scones and/or Short Bread w/ Strawberries & Cream

I just love scones. For some reason, I can’t eat things that are too sweet. I guess that’s a good thing for me regarding weight. Scones are buttery and hit the spot but I can’t seem to make them right.  I have tried with varying degrees of success but perhaps I wasn’t putting enough emphasis on cold ingredients, how much or fast to mix and how long to bake. As a beginner cook, I am realizing just how important these techniques are along with these variables.

The best scones I’ve ever had was at an English Tea hosted by Old Westbury Gardens located in Old Westbury, NY. The scones were tinted brown so I must assume they used brown sugar and/or molasses. Sugar was sprinkled on top and they were so moist and flakey. I am going to attempt to make them once again and we’ll see how I do.

This 2012 Christmas Season, Old Westbury Gardens expanded their Cream Tea schedule from one night to a few during the week. Reservations are necessary. Included are tea, clotted cream and scones. "Cream Tea and Tour 11:00 am  Call a group of friends and relatives and enjoy a cream tea, which features scones, clotted cream and jam, and tea.  Then take a tour with one of our wonderful Volunteer Docents of the Magical Westbury House.  Each room is designed and decorated by our very talented horticultural staff.  Natural greenery is used extensively adding a wonderful aroma of the season.  What a wonderful way to get everyone together at holiday time.  End the tour shopping in our unique Gift Shop. Reservations only - please state date and time.  $15.00 per person; groups of 10 or more and members $13.00.  For registration please call (516) 333-0048 Ext. 301

I saw this recipe, courtesy of Ina Garten, which is really for short cakes but can be used for scones as well. Add whipped cream to a martini glass and fresh cut strawberries on top to serve with the short cakes and you have a new version of Strawberry Shortcake.

Ingredients

12 TBs (2 sticks of butter) Cold, diced

2 cups flour

2 TBS sugar

1 TB Baking Powder

1 Tsp Salt

½ cup heavy cream

3 eggs (2 for the mixture)

PREP: 

Cut the cold butter the long way. Turn and cut the short ways until you have diced, squares of butter. Mix 2 eggs and the heavy cream together.

DRY INGREDIENTS:

Add flour, sugar, baking powder and salt to the sifter and sift right into the Kitchen Aid bowl. Add cold butter and mix slowly with mixer until the butter is pea sized. When the dough is perfect, add the wet ingredients slowly as it’s mixing. Don’t over mix!

TIP

Adding the diced cold butter, helps it stay in bits in the dough so that the steam from baking melts it, making the dough rise so it’s light and flakey.

Put some flour on a board and place roll the dough in the flour, into a ball so some of the flour gets into it. When the dough is sticky, the dough is good.

If you’re making scones, pinch off a good sized piece and add to a greased cookie sheet. For the Strawberry Shortcakes, cut the dough with a round, cookie cutter and placed on a greased cookie sheet. Add the egg wash (see below) and bake at 400 degrees F for 15-20 minutes. DO THIS ALL QUICKLY SO THE BUTTER DOESN’T HAVE TIME TO MELT.

TIP

Make an egg wash for the top of the short cakes and/or scones. It will brown them nicely. Also, add sugar on top to make then crunchy.

PREP: Egg wash

Add 1 egg with 2 TB of water and mix it up well. Take a pastry brush and do the tops of the short cakes or scones.

FOR STRAWBERRY SHORTCAKES:

Add whip cream to a martini or wine glass and add fresh cut strawberries on top. Serve with the short cakes as a new spin on Strawberry short cake.

SCONES:

Add some brown sugar in place of the regular sugar.