Page 3

Permalink Chapter: nine  

Filling Preparation


Setp 1

Wash and slice the strawberries.


Setp 2

Place about one third of the strawberries in a large bowl and crush them with a potato masher or fork. Add the remaining sliced strawberries, along with the sugar. (The amount of sugar used will depend on how sweet the berries are.)


Setp 3

Set aside to macerate at room temperature for about 30 to 60 minutes.

Whipped Cream Preparation


Setp 1

In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine.


Setp 2

Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes.


Setp 3

When chilled, beat the mixture until stiff peaks form. The whipped cream will hold for several hours in the refrigerator.

Serving


Step 1

Cut the scones in half and place the bottom half of the scone (soft side up) on a dessert plate. Top with some of the strawberries.

Step 2

Place the top half of the scone on the strawberries.

Step 3

Top with whipped cream and a few more strawberries.

Step 4

If there is any juice from the strawberries, drizzle a little over the top of the scone.

Step 5

Serve immediately.


Step 6

Serves about 8 people.

Page 4

Permalink Chapter: nine  

Raspberry Scones

The taste of raspberries make this one a keeper.


Ingredients

4 1/2 cups flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup butter
2 cups cream
1 1/2 cup raspberries


Preparation


Step 1

Preheat oven to 425F degrees.


Step 2

Combine flour, sugar, baking powder, and salt. Cut butter into mixture until it resembles a course meal.


Step 3

Set aside 2 teaspoons of cream. Add remaining cream and raspberries to dry ingredients.


Step 4

Mix lightly with fork until mixture forms a stiff dough. Knead on floured board 5 to 6 times.


Step 5

Roll into 7-inch round and cut into wedges.


Step 6

Place 1 inch apart on greased baking sheet; pierce top and brush with cream.


Step 7

Bake for 15 to 18 minutes. Serve warm.

 
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