Archive for the ‘Scones’ Category

pretty colors

I’m going to have to apologize now because I’m kind of obsessed with strawberries.  Since the real strawberry season is in June, it will probably only get worse.  You’ll just have to deal.

If you’re asking yourself why the strawberries and corn pictured above are so buddy buddy, it’s because they’ve become super-friends in the amazing scone recipe I found over at Visions of Sugar Plum (whose blog is wonderfully cute)!  I’ve adapted the recipe to be slightly healthier but hopefully still just as delicious.  I know that corn might seem odd in a scone recipe but it just adds a bit of extra sweetness.  Lee ate two tonight so I think that must say something, no?

Lemonade Strawberry Scones

Yields: 8 scones

strawberry specks

1 cup sweet corn
1/2 cup light sour cream
1 large egg
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
1 3/4 cups all purpose flour
3/4 cup whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup cornmeal
4 tablespoons cold butter, cut into small pieces
1 tablespoon Smart Balance Light
1 cup coarsely chopped strawberries

Heat oven to 350 degrees. Cover a cookie sheet with parchment paper.

In a food processor or blender, blend corn and sour cream until pureed.

In a large mixing bowl, whisk together corn puree, egg, granulated sugar, vanilla, lemon zest and lemon juice until well combined.

In a medium mixing bowl, sift together flour, baking powder and salt; whisk in cornmeal until combined. Cut in butter using forks or pastry blender until well incorporated and mixture starts to clump together to form pea-size lumps. Stir flour mixture into corn mixture until just combined. Stir in strawberries until just combined. Chill dough in refrigerator or freezer until firm – about 20 minutes.

Place dough on parchment paper and form an 8-inch round; slice into 8 triangles.  Cutting the triangles may be tricky but you can score the outline of the triangles and cut them the rest of the way when they’re out of the oven. Bake 25-30 minutes or until golden brown. Cool scones on wire racks.

You can choose to make a glaze by stirring together 1 teaspoon lemon juice and 1/3 cup confectioners’ sugar.  Drizzle over the top if so desired.



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