Foodie Friday: Strawberry scone-cakes

In certain circles, I’m best-known for my homemade scones. It’s gotten to the point that whenever we get together and for whatever reason, I get asked to bring scones. This makes sense when the occasion is brunch but a bit less when it’s wine-and-pizza night. A few weeks ago, we all assembled on Elbows’ deck for dinner. I brought my scones and made these strawberry scone-cakes for dessert.

Scones (from Better Homes and Gardens Cookbook)

2 ½ cups all-purpose flour

2 Tbsp sugar

4 tsp baking powder

¼ teaspoon salt

1/3 cup butter, cut into pieces

2 beaten eggs

¾ cup whipping cream

½ cup dried currants or snipped raisins (I left these out this time)

milk

sugar

1. In a medium bowl combine flour, the 2 Tbsp sugar, the baking powder, and salt.  Using a pastry blender, cut in butter until mixture resembles coarse crumbs.  Make a well in centre of flour mixture; set aside.

2. In a medium bowl combine eggs, whipping cream, and currants.  Add egg mixture all at once to flour mixture.  Using a fork, stir just until moistened.

3. Turn dough out onto a lightly floured surface.  Knead dough by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth.  Pat or lightly roll dough into an 8-inch circle.  Cut into 8 wedges.

4. Place wedges 1 inch apart on an ungreased baking sheet.  Brush wedges with milk and sprinkle with additional sugar.  Bake in a 400° oven for 12 to 14 minutes or until golden.  Remove scones from baking sheet; serve warm. Makes 8 scones.

Lemon cream sauce (inspired by Anne Lindsay’s Lighthearted Everyday Cooking)

2 cups natural Greek yogurt

1/3 cup granulated sugar

2 tbsp lemon juice

Grated rind of 1 lemon

In bowl, stir together yogurt, sugar, lemon juice and rind. Makes 2 cups.

Assembly

Clean, dry and hull 1 pound of strawberries. Chop into quarters and sprinkle with a couple of tablespoons of sugar. Split scones in half and place in bowl. Top with yogurt cream sauce and strawberries. Enjoy!