I have a soft spot for strawberries (all berries, really) and get a little too excited about fresh produce at the supermarket, which is a really bad combination and inevitably makes me over-buy quite often. Add to that the fact that I’m really horrible about remembering what I have in the refrigerator and often forget to snack between meals (or eat at all, honestly) and it’s not a rare sight to find me trying out recipes to savage fruits that have become just a little bit too ripe…
That was the scenario a few days ago, so I went hunting for an easy and yummy way to use up some strawberries that were just shy of going bad if not consumed asap. I found this recipe and decided to give it a go (I tweaked it a little by using more fruit).
You will need:
- 1 1/2 cup fresh strawberries chopped
- 3 tablespoons organic sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 6 tablespoons butter, in cubes, slightly softened
- 2/3 cup cream
- 1 extra tablespoon sugar to top
And this is how you make them:
- Preheat oven to 400F (205C). Lightly grease a cookie sheet or line with parchment.
- Cut fruit into small pieces. Toss with 1/2 tablespoon sugar and set aside to macerate.
- Combine remaining dry ingredients in a large bowl. Add butter and combine using a pastry cutter.
- Add fruit and cream, and stir until it all holds together and all of the dry ingredients are just combined.
- For little round scones: Scoop 1/4 cup size mounds onto the cookie sheet with an ice cream scoop.
- Bake scones for about 15 minutes.
- Sprinkle tops of scones with reserved sugar and bake and additional 5-10 minutes until tops are golden brown and spring back when you touch them.
I like my homemade pastries to look homemade, so I try not to get hung up on making everything look too precious (hard to do for a perfectionist, believe me!)