I'm back. And I'm baking.
It felt so good to spend a Saturday morning in my kitchen. No plane to catch. No packing to do. No errands to run. It was delightful almost to the point of making me giddy.
I was also super excited to remember that strawberries are in season. I picked up a great batch -- plump, sweet and juicy. The whole wheat flour that makes up the majority of these dry bfast treats ensures these don't taste overly-decadent.
I also love the very simple ingredient list. No eggs, no oil and really no butter (other than for greasing purposes). Really, not too terrible for you. Although also not overwhelmingly good for you.
But GREAT with a hot beverage on a rainy Spring Sunday or Monday -- which is exactly what the weather looks like in Chicago right now (making my hair look simply unacceptable by the time I got to work this morning).
These strawberry scones are more than just a tasty treat. To me, they are relaxation in dough form. And with no business travel for the next month or so, I hope to be in the kitchen relaxing and creating every weekend. In fact, I have my eye on a dark chocolate tart that I think I'm gonna love!
Whole Wheat Strawberry Cream Scones
3 cups whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup sugar
1 teaspoon vanilla extract
1 1/3 cups heavy cream (or a bit more)
3/4 cup fresh chopped strawberries
Turbinado sugar for topping
Preheat oven to 425 degrees. Line baking sheet with foil, grease thoroughly with butter
Combine flour, baking powder, salt and sugar in medium bowl. Mix thoroughly and set aside
In a separate bowl, combine cream and vanilla extract
Gently pour cream mixture over flour mixture and slowly combine. Add strawberries.
Roll dough into small 2 inch balls spaced an inch apart on baking sheet
Wash with more heavy cream and sprinkle with Turbinado sugar
Bake for 15 minutes or until tops are golden brown