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Strawberry Scones

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© 2012 Helana Brigman
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Today, I take my doctoral exams.  

I keep trying to explain this process to people and they either get it immediately, or become instantly confused.  To keep things simple, let me just say that my exams (again, taking place this afternoon as I cross my fingers and type awkwardly) are not the most difficult testing process a PhD candidate has to pass (certainly this right is reserved for one’s dissertation), but it comes pretty close.Basically, this afternoon I will sit down for about 2 hours in what’s referred to as an “oral defense” of several exam essays I wrote back in February and March.  

The process is incredibly intense–you have to consolidate a year’s worth of reading into three 15-20 page essays without being too tangential or saying all the things you really want.  Plus, your long awaited vis-à-vis with the professors who guided this process can be quite rewarding as well as intimidating.  

Phew, do I need a cookie.  Or a scone.  I’ll gladly take a scone.

I start my day with the breakfast of champions made from homemade Strawberry Scones filled with real salted butter, local ripe berries, and lots of love to be exact.

Pictured: Strawberry Scones–the “Breakfast of Champions” with real salted butter, local ripe berries, and love whether taking your doctoral exams or just laying back with a book one Saturday morning.

Whether preparing for a big test, or just looking to jazz up a Saturday morning, quick and easy homemade scones start any morning off right.  Oh, and if any of my readers are wondering, today does not mark the transition into becoming a real doctor.  I’m becoming a doctor of literature.  There’s a big difference here.  Have a scone.

Strawberry Scones

This recipe has been adapted from “Garlic Girl” whose version calls for whole wheat flour, turbinado sugar, and a couple of other healthy tid bits that I just love.


*2 pints fresh strawberries, stemmed and chopped

*1 tablespoon sugar

*2 cups all purpose flour

*1 teaspoon baking powder

*1/2 teaspoon baking soda

*3 tablespoons sugar

*1 stick salted butter, chilled and cubed

*1/2 cup milk

*3 tablespoons butter, melted

*1 egg, beaten

1.) Preheat oven to 350°F and grease a baking sheet.  Wash, stem, and chop fresh strawberries and toss with sugar.  Cover and macerate for at least one hour.

2.) In a food processor, add dry ingredients–flour, baking powder, baking soda, and sugar.  Pulse several times before adding butter.  Add cubed and chilled butter and pulse for about 1 minute or until mixture resembles coarse meal and butter is pea-sized in the mixture.

3.) Transfer dry mixture to a bowl and toss in strawberries.  Add milk and melted butter and mix until batter just combines.  Transfer batter to a well-floured surface and shape into a circular disk about 8- to 10-inches wide (about 1 1/2 inches thick).  Cut into triangle scones “pizza-style” and transfer scones to greased baking sheet.  Brush scones with beaten egg and bake for 25-30 minutes or until scones are done and golden brown.  Makes 8 scones.


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Honey scones

Strawberry Scones, 4.0 out of 5 based on 4 ratings
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  1. Posted March 2, 2014 at 4:46 pm | #

    Hi! Do you remove the berries from the liquid, or add the liquid to the batter also?

    • Posted May 4, 2014 at 7:37 pm | #

      When I prepare these scones, I almost always use the macerated syrup produced (it creates a softer biscuit with much more flavor). However, I’ve heard some readers reply that they’ve had a batter that turns out too watery. If you try this recipe, go ahead and use just the strawberries the first time (but reserve the macerated juices). At the end, if the dough needs more moisture, slowly mix in the macerated strawberry juice until everything just sticks together and is the consistency you like. Let me know how this turns out!

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