Mini Lemon Scones with Strawberries and Cream
Don't worry about leftovers; scones freeze well and are perfect for breakfast. Devonshire cream (a clotted cream from England) is very thick and rich and does not require whipping. Look for small jars in the dairy section of the grocery store.
Servings: 24 pieces
Ingredients:
Mini Lemon Scones with Strawberries and Cream
Photography by Edward Pond
| Nutritional Info | |
| Per piece: about | - |
| cal | 135 |
| pro | 3 g |
| total fat | 8 g |
| sat. fat | 5 g |
| carb | 14 g |
| fibre | 1 g |
| chol | 37 mg |
| sodium | 162 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 5% |
| vit A | 7% |
| vit C | 15% |
| folate | 15% |
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2 cups (500 mL) sliced hulled strawberries
1 tbsp (15 mL) granulated sugar
1 tsp (5 mL) grated lemon rind
1 bottle (170 g) devonshire cream (or 1 cup/250 mL softly whipped cream)
Scones:
2-1/2 cups (625 mL) all-purpose flour
2 tbsp (25 mL) granulated sugar
1 tbsp (15 mL) grated lemon rind
2-1/2 tsp (12 mL) baking powder
1/2 tsp (2 mL) each baking soda and salt
1/2 cup (125 mL) cold butter, cubed
1 cup (250 mL) buttermilk
1 egg
Topping:
1 egg, lightly beaten
2 tsp (10 mL) granulated sugar
Preparation:
In bowl, combine strawberries, sugar and lemon rind; cover and refrigerate until chilled. (Make-ahead: Refrigerate for up to 6 hours.)
Scones: In large bowl, whisk together flour, sugar, lemon rind, baking powder, baking soda and salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs. Whisk buttermilk with egg; add to flour mixture, stirring with fork to make soft dough.
With lightly floured hands, press dough into ball. On floured surface, knead gently 10 times. Pat out into scant 3/4-inch (2 cm) thick round. Using 1-3/4-inch (4.5 cm) floured round or fluted cookie cutter, cut out rounds, patting out scraps and cutting more rounds twice. Place on parchment paper-lined rimless baking sheet.
Topping: Brush biscuits with egg; sprinkle with sugar. Bake in centre of 400°F (200°C) oven for about 12 minutes or until golden. Let cool on pan on racks. (Make-ahead: Store in airtight container for up to 24 hours or wrap in plastic wrap and freeze in airtight container for up to 2 weeks.) Serve with strawberries and cream.
Scones: In large bowl, whisk together flour, sugar, lemon rind, baking powder, baking soda and salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs. Whisk buttermilk with egg; add to flour mixture, stirring with fork to make soft dough.
With lightly floured hands, press dough into ball. On floured surface, knead gently 10 times. Pat out into scant 3/4-inch (2 cm) thick round. Using 1-3/4-inch (4.5 cm) floured round or fluted cookie cutter, cut out rounds, patting out scraps and cutting more rounds twice. Place on parchment paper-lined rimless baking sheet.
Topping: Brush biscuits with egg; sprinkle with sugar. Bake in centre of 400°F (200°C) oven for about 12 minutes or until golden. Let cool on pan on racks. (Make-ahead: Store in airtight container for up to 24 hours or wrap in plastic wrap and freeze in airtight container for up to 2 weeks.) Serve with strawberries and cream.
Additional Information
- Variation
Mini Chocolate Scones: Reduce flour to 2 cups (500 mL). Add 1/2 cup (125 mL) cocoa powder. Increase sugar to 1/4 cup (50 mL).
Source
Canadian Living Magazine: July 2007
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