Every so often, my body wakes up before my alarm sounds. I know this is shocking to those you who know I can sleep forever if not prodded out of bed. Sometimes, these mornings come about after an amazing nights sleep. I wake up feeling refreshed and the new day’s sunlight glimmers on the windowsill in a way that fills my heart over. Sometimes, these mornings follow a long night of sleep troubled by things that weigh heavy on my heart. I give up on my pillow and wonder to the kitchen in search of a strong cup of tea. Either way, these mornings are perfect for fresh baked scones.
Scones can be thrown together and popped in the oven in a matter of minutes and dressed up with the fruits and spices of any season. A warm scone is the perfect companion to a soul soothing cup of tea.
A scone is essentially a sweet biscuit made with flour and cold fat. There are two essential things to know when making scones. The first: use cold ingredients – trapping cold fat in flour is what gives scones their flaky texture. If your cream gets warm or your butter melts, you will have sad, dense scones. The second: don’t over mix you batter. Over mixing your batter will develop the gluten proteins in your dough. These protein chains are what give that amazing texture and structure to your yeasted breads like rustic loafs and pizza crusts. Good for bread, bad for scones. Over mixed scones will be tough and chewy instead of tender and flaky.
Some bakers swear that chilling your scones in the fridge or freezer for 15-30 minutes before baking them will help ensure that the fats stay cold and allow the gluten in you batter to relax, giving you the best rise and flake. Consider trying this if you have time! I have had scones turn out amazing with and without the extra chilling time.
The cold fat in a basic scone recipe can come from butter, cream, yogurt/sour cream, or some combination of these. I find this very helpful when I am throwing together scones using whatever I have in your fridge. My yogurt or sour cream scones always end up slightly chewier than butter or cream scones. I believe this is due to their higher protein and lower fat content. They are tasty none the less!
This recipe I adapted from King Arthur Flour. If you have never paired them, strawberry and rosemary make a surprisingly lovely combination. I fell in love with rosemary scones awhile back and the strawberries I had roasted the day before where begging to made into scones. I was determined to reconcile both ingredients into one tasty recipe. I added a little whole wheat flour to make sure there was a little fiber in our breakfast. Enjoy!
|Strawberry and Rosemary Tea Scones
Servings: 12 scones Prep time: 15 min Cook time: 15 min
|Nutritional Information: 230 kcals, 10 g fat, 6 g sat. fat, 3 g mono-unsat. fat, 1 g polyunsaturated fat, 327 mg sodium, 31 g total carbohydrate, 1 g sugar, 2 g fiber, 4 g protein|