Summer is flying by, and everyone I know is scrambling to knock those bucket-list items off. Go to the beach, picnic at the park, swim at the pool, host a backyard barbecue and eat all the ice cream. (Items not featured on the bucket list that I have accomplished: get eaten alive by mosquitoes, receive a sunburn and sweat profusely at all times.)
For me though, it’s all about enjoying and making the most out of that beautiful summer produce. Have I made enough pies? Have I eaten a more-than-healthy share of tomatoes? Has corn on the cob been featured as a side dish at every meal? These are the questions that keep me up at night.
Strawberries are a summer staple in my fridge, so I decided to bake them into a delicious breakfast treat that is a true crowd-pleaser. These are perfect for a summer brunch. A zucchini frittata would also work nicely at brunch. And maybe an heirloom tomato basil salad? Obviously, I must work corn on the cob into this menu somehow too…
Makes 15 scones
- 2-1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 4 tablespoons sugar
- 1/2 teaspoon salt
- 6 tablespoons cold, unsalted butter
- 1 cup quartered strawberries
- 1 cup heavy cream
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, mix flour, baking powder, sugar and salt together. Cut butter into small cubes and mix into the flour mixture with your hands. Butter pieces should be about the size of a pea. Gently fold in strawberries. Pour in heavy cream and mix until the dough just comes together.
- Flour your counter or a cutting board. Using a rolling pin, press the dough so it’s about 3/4-inch thick. Using the top of a drinking glass cut the dough into circles. Place scones on baking sheet.
- Bake the scones for 15 minutes or until nicely browned on top. Serve warm.