It’s become my thing that one day a week when I am home, I make some kind of dessert. This week as my mom and I looked through to see what we had in the baking cupboard she said “well we have strawberries but you can’t do much with them.” WHAT!? Strawberries are one of the most versatile fruits out there and can be put into just about everything. I’ve had the itch to make scones recently, so strawberry scones was decided upon. For the briefest of moments I considered throwing in mini chocolate chips but decided I’d stick with the light fresh taste of summery lemon.
3 cups all purpose flour
1 cup Bisquick
1 cup oats
1 1/3 cups milk
1/2 cup sugar
1 stick COLD butter
1/2 cup Crisco
1/4 teaspoon salt
1/2 teaspoon vanilla
4 teaspoons baking POWDER! (I will admit one time I made scones and I grabbed the baking soda instead of baking powder. Nothing will ever express how nasty they were. My friend from school was way too eager to tell the world of my epic baking failure)
1-2 cups chopped strawberries
Juice of half of a lemon
1/4 teaspoon vanilla
Dash of ground, dry ginger
1/4 teaspoon honey
1-1 1/2 cup of powdered sugar
Chop strawberries. I left mine a bit on the chunky side. If you feel so inclined to dice them smaller, by all means. If you’re feeling really fancy you can throw in some blueberries too!
In a large bowl combine flour, oats, bisquick, sugar, baking soda and salt. Chop cold butter and Crisco into the dry ingredients with a hand pie crust thing. If you’re crazy a fork will do just fine. I’ve done it before when a pie crust thing wasn’t available.
Once the butter and Crisco are pea sized pieces, add in the milk and juice of half of a lemon. Continue to work through.
With your hands work in the strawberries. They will kinda fall out and not necessarily stick in the dough the best. Don’t fret.
Pre-heat your oven to 400
Flour a section of counter and dump the dough out. I cut my batch in half to make it easier to work with. Lightly flour the top of your dough and press with your hands to shape a rectangle about 1/2 of an inch thick. Using a sharp knife cut the dough into squares. Some people make a circle and cut like a small pie. I’m partial to the triangles myself. I did also cheat a bit and pull some berries from one part of dough and press it into a section I thought might be a bit lacking.
Place triangles 1/2 inch apart on a parchment covered cookie sheet. Bake 12-15 minutes or until the edges and top start to get brown.
Whisk vanilla, juice of the other half of the lemon, powdered sugar, honey and ginger in a small bowl until it is thick enough to drizzle with the whisk or spoon.
Allow the scones a few minutes to cool before drizzling. Pair with a nice vanilla or breakfast tea, good book, and ENJOY!
The great thing about this recipe is that it is very versatile. Remove the strawberries and lemon from the recipe and throw in chocolate chips. The oats are also optional, something I just like to add personally. Use milk and hazelnut coffee creamer to add a different depth of flavor. Beyond the main scone recipe this recipe can be as unique and personal as you!