Can you feel it? I sure can! Spring is in the air, and I can just hardly stand the wait. The babes and I ran some errands after school yesterday to pick up some more Cadbury Mini Eggs (mmmmm...do you know they have DARK chocolate mini eggs now?!), and the produce section was looking soooo GOOD! We quickly snatched up some beautiful strawberries and all the ingredients for our favorite go-to spring/summer dinner, Fettuccine Alla Primavera. I made it last night and it basically catapulted me into spring! LOL This morning we made our favorite, favorite fresh strawberry scones and even further amplified this spring fever. *sigh* We're ready warm weather, any time you want to show up is perfectly fine with me!
The perfect start to our day....an apothecary jar of Easter goodies...a California Closet brochure (choosing closet layouts now)...and breakfast fit for a princess. :)
Fruit Filled Scones:
4 cups flour
4 cups cake flour
1 cup sugar
2 1/2 Tablespoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 lb. cold butter
Choice of fruits:
2 cups blueberries + zest of 2 lemons
2 cups blackberries + zest of 2 lemons
2 cups chopped strawberries + zest of 2 oranges
1/2 - 1 quart half & half (depending how juicy the fruits are that you're using)
In a bowl, combine the flours, sugar, baking powder, baking soda, and salt. Cut the butter into small pieces and then cut into the flour mixture with a pastry cutter. Add the fruits. Stir in enough half & half to just make a moist dough. It should be moistened, but not sticky. With an ice cream scoop, scoop out dough 2" apart on parchment lined baking pans. Bake in 375 degree oven for 25 minutes, or until golden brown. Top with glaze.
3 cups powdered sugar
1/4 cup milk or half & half
a bit of vanilla & almond extract
Combine until the consistency of heavy cream. Drizzle over scones while hot.
These are literally the BEST things in the world! They're not for the calorie conscious, with a POUND of butter and a quart of half &half....but they are worth every single teensy tiny calorie. This recipe makes about 2 dozen scones. And the good news is, you can make the dry mix with butter cut in, separate it into freezer bags in batches, and then add the fruit and Half & Half as needed when ready to bake. You can make as little or as many as you want! **They are best eaten fresh from the oven.**
We've also made cinnamon scones using this recipe instead of the fruit. Mix together 4T. melted butter mixed with 2 tsp. cinnamon, 2 T. sugar, and 3/4 cup brown sugar...and add this AFTER you add the liquid. *Enjoy*