Everyday Reading: Strawberry & Brie Scones

April 23, 2014

Strawberry & Brie Scones

Strawberry and Brie Scones


I love scones.

I mean, I REALLY love scones. 

When I was growing up, scones meant fried dough and then covered in honey or cinnamon and sugar.

Then, I went to London and had a real scone, and I've never looked back. 

My "Carbs, Carbs, Carbs" board on Pinterest is peppered with scone recipes, and I make scones probably once a week. 

Breakfast, snack, dinner. . . .I never say no to a scone. 

I made a blueberry version of these a few weeks ago and they were delicious, but I wasn't overly impressed with the scone itself. I'm something of a scone snob - it better be flaky and light. If it's muffin-y and dense? Fail. 

I remade these scones with my favorite scone base from Smitten Kitchen and used strawberries instead of blueberries. 

Definitely not a fail.

(Also, Ani sat on the counter next to me while I was making these and she ate all the extra bits of brie and kept asking for more ("ma, ma, ma"). No question she is my baby, even if she does have curly hair and blue eyes.


Strawberry and Brie Scones
(adapted from Smitten Kitchen and Completely Delicious)

Makes about 12-16 scones, depending on the size

1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold butter, cut into small cubes
4 ounces brie, chopped into small pieces
1/4 cup half-and-half
1 egg
1/2 cup chopped strawberries

coarse sugar for sprinkling (optional)


(Tip: I chop my strawberries first, then stick them in the freezer while I do everything else so they aren't so juicy when I add them to the dough)

Preheat oven to 375 degrees.

In a mixing bowl, whisk together flour, sugar, baking powder, and salt. Cut in the butter chunks (with a pastry cutter, two knives, your fingers, or a stand mixer with a paddle attachment) until the butter is the size of peas.

Stir in the brie chunks until evenly distributed.

Add the half-and-half and egg until the mixture is just barely moistened (it's fine to still have dry pockets). Fold in the strawberry bits.

Turn the dough onto a floured surface and knead for just a second or two to get the remaining dry ingredients incorporated (don't overmix!). Flatten it into a 3/4" disc and slice into wedges or use a biscuit cutter to cut into rounds.

If desired, brush the tops with egg white or half-and-half and sprinkle with sugar.

Transfer to a baking sheet and cook for 25-30 minutes, until the tops are golden-brown.

Serve warm!

9 comments:

  1. The only problem with this recipe is that I would end up eating all the brie on its own and have none left for the scones. Although brie followed by strawberry scones sounds pretty darn good! (Also, totally agree about the Smitten Kitchen scone base - the best I've tried!)

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  2. Haha about the above comment...but these sound amazing

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  3. These look super easy to make! I've never actually had a scone before, but they sure look delicious!

    Paige
    http://thehappyflammily.com

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  4. I, like you, grew up with the fried-bread-and-butter-with-cinnamon scones, but just yesterday I had a blueberry and white chocolate one from Great Harvest, which I realize are closer to "the real thing" and which were so so good. This recipe looks great; I'm going to give it a try when I feel less guilty about all the carbs I consumed yesterday. Seriously.

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  5. these look super yummy, might have a go at making these in the summer

    Anna

    inthelifeoffletch.blogspot.co.uk

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  6. My batch is in the oven now! I substituted goat cheese for Brie and plain yogurt for half and half-gotta use what I've got. Can't wait to taste!

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  7. I just made these. SO GOOD. I followed the recipe exactly and my dough was too sticky to cut into wedges or use a biscuit cutter, so I just put them on the baking sheet like drop biscuits. They still turned out great, though!

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