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If I had to choose a favorite breakfast pastry item, I think it would be the scone. Maybe it’s my Irish roots, but I love the texture of a good scone. Some people think that scones are too dry, to which I reply that they haven’t had a good scone. A perfect scone will be slightly crispy on the outside and moist on the inside, though a little less so than a muffin. I love this slightly drier texture, especially with a big cup of my morning tea.
Recently, I had a bunch of strawberries from the farmers’ market, and wanted to make something for breakfast with them. A short Internet search later, and I had a bunch of strawberry scone recipes to choose from. I went with this one from another blogger: http://www.shemakesandbakes.com/1/post/2012/5/strawberry-scones.html.
Another recipe I found suggested freezing the sliced strawberries before using them in a recipe. I did so for about an hour, and it really helped them to keep their shape in the scones nicely, as you will see below.
The dough, pressed down lightly and ready to take scone shape. Avoid handling scone dough too much or it will become tough. Also, after pressed, the dough should have a somewhat rustic look to it. Scones are prettiest and have the best texture when the dough is not over-handled.
Sliced scones ready for the oven. Here you can see how nicely the frozen strawberries held their shape.
Baked scones, cooling on a rack. Make sure to cool them as such or else they may steam and lose some of their outer crispiness. Excess scones may be frozen. Whether a day old or frozen, toss in the toaster oven to heat and add crunch to the crust.
blissfullybaking 