As promised...more frequent blogging entry numero uno! I have been thinking about these scones for a good while now. I have lemons and frozen strawberries from this summer on hand. I figure a scone in the making. Now which recipe? If you've ever searched for scone recipes, there's enough to make your head spin. I have read my fair share and feel that the most important thing to keep in mind while making these is to not handle your dough too much and to keep your ingredients as cold as possible. Now with this all in mind, I set out to make my own scone recipe. Well kind of...
What started as just lemons and strawberry goodness quickly turned into strawberries, peaches and apple goodness. I ran out of strawberries! Whoopsi! So you'll see in the pictures the different rows so to speak, and now you'll know why. I underestimated the amount of red deliciousness that I had on hand. So I used what else I had on hand : )
Very much inspired from pickycook.com
White Chocolate Multi-Fruit Scones
10 tbsp grated frozen butter (I used salted) + 2 tbsp
1 1/2 c. all purpose unbleached flour
1/2 c. whole wheat flour
2 tsp baking powder
Dash of cinnamon and nutmeg
1/3 c. sugar
1/4 tsp baking soda
1/2 c. sour cream
1/2 c. whole milk
Zest of one lemon
White chocolate chips
Strawberries, peaches and apples (or whatever fruit you might want to use up)
Grate the butter and keep it in the freezer till ready to use.
Combine sour cream, baking soda and zest in a small bowl and let stand.
Sift all dry ingredients into a large bowl. Prepare a floured surface and get your rolling pin ready.
Dump in frozen butter into dry ingredients and mix with your hands till all your butter bits have been well blended and represent small peas in your batter. Pour in milk and sour cream mixture and mix till barely incorporated. Turn out onto floured surface. Continue kneading and incorporating with your hands till you have formed a a relatively smooth ball. This should not be anymore than 8-10 full kneads.
Roll dough out to be roughly 12 inch square. Sprinkle with chocolate chips and fruit. Try to bring the mixture all the way out to the edges. Roll up your dough like a pinwheel, carefully eeking away with a scraper if any of your dough has stuck.
With a floured sharp knife, cut your scone shape of our of your log. Place on sprayed parchment paper lined cookie sheet seem side down. Melt 2 tbsp butter and brush over tops.
Put in the middle of your 400 degree, preheated oven and cook 18-20 minutes until lightly golden brown on top. Let cool 3-5 minutes before moving to rack to completely cooling. Best served immediately!
I am storing mine in the fridge. The use of fruit that is normally kept in a cool environment leads to me believe that this is the method of preservation for these little gems.