Spring has sprung here in the mountains and now we are moving into the fresh fruit and vegetables season. I love going to our local farm markets and getting things that have just been picked fresh that morning … it is the next best thing to picking it out of your own garden!
It is strawberry season here in the mountains of Virginia and during our time over the years we have picked strawberries for fun. Due to unforeseen allergy attacks … we haven’t made it out to pick strawberries yet this year. But I did pick some up from my favorite farm, Saunders Brothers Market. They had some beautiful berries that the nice lady said were picked “just this morning!” Check it out: You know these are the real ripe deal when the berries are not white in the middle.
MMMMMMmmmmm yum. No sugar needed to sweeten these berries! So the first thing I did was make scones. We love scones, and this recipe that I have shared before on this blog happens to be great for adding fresh fruit. I personally added the fruit right before the whipping cream and tossed them in the dry ingredients and butter. It seemed to hold them together much easier and I didn’t feel like I over mixed that scones. I sprinkled some with sugar on the top before putting on the butter and baking … it gave it a light crispy sugar top. I think I’ll be doing that again!
Pat it into a circle and cut it into triangles.
I only made half of these because I was the only one who ate them that day … they freeze really well! Just take them out for about 30 minutes to soften then bake as usual.
2 cups and 2 Tbsp of flour
3 Tbsp sugar
1 Tbsp Baking Power
1/8 tsp salt
6 Tbsp of Butter (chilled)
2/3 cup fresh chopped strawberries
1 cup of Whipping Cream (NO SUBSTITUTIONS!)
1 Tbsp Vanilla Extract
2 Tbsp of butter cut in 8 pieces for top of scones
Preheat oven to 425 degrees. Combine flour, sugar, baking powder and salt in a bowl. Cut in butter with pastry cutter until pea-sized. Toss in 2/3 cup of strawberries and stir until berries are covered. Combine whipping cream and vanilla in measuring bowl and then add to your flour/butter/strawberry mixture. Gently combine until just put together, do not stir it too much or your scones will be tough! This needs to be hand-mixed. Dump out on a cutting block and form into a round circle. It will be a bit crumbly, but the butter will melt when baked and it will come together. Cut like a pizza in 8 slices and then put on an ungreased baking sheet. Divide remaining butter from stick into 8 pieces. Sprinkle tops with sugar and then top with 1 butter piece on each scone. Bake for 15 minutes and let cool on pan for at least 5 minutes. Enjoy!