It's Strawberry Season! Fresh Strawberry Scones Recipe

Ohhh, I love strawberries... and these scrumptious little scones are perfect for strawberries in so many ways.... Serve them piping hot and fresh from the oven with butter, cream, and jam or sliced for strawberry shortcake. Either way, these scones are simple to make and you can substitute the strawberries for all kinds of savory and sweet options. Read the directions carefully because the fresh strawberries make the dough a little tricky. Not hard, just easy to mess up if you are not careful when mixing in the strawberries. The batter can get too wet if you mix for more than a couple of seconds. That said, the fresh strawberries make these scones so perfect for spring and summer entertaining. Enjoy!

FRESH STRAWBERRY SCONES

1 cup fresh strawberries, diced (use very fresh strawberries, not really juicy ones; I look for Driscoll's because they are never mushy)

2 cups plus 2 tablespoons all-purpose flour

3 tablespoons sugar plus more for sprinkling, if desired

1 tablespoon baking powder

1 teaspoon salt

1 tablespoon lemon zest

1 ½ sticks very cold unsalted butter, diced

2 eggs, beaten (make sure eggs are cold so you don’t melt the butter)

½ cup less 1 teaspoon heavy cream (make sure it is cold)

1 teaspoon imitation strawberry extract (optional but it really pumps up the flavor)

½ teaspoon vanilla extract

1 teaspoon lemon juice

Egg Wash: 1 egg, lightly beaten with 2 tablespoons of milk or water

INSTRUCTIONS

First, spread the fresh strawberries on a paper towel after you dice them. This way, some of the juice is absorbed before you put them into the batter. If the berries are too juicy, the batter becomes too wet. Allow the berries to “dry” for an hour first before adding to the batter.  

Preheat the oven to 400 degrees and line a baking pan with parchment paper.

In the large bowl of your mixer, combine 2 cups flour, sugar, and baking powder, salt, and lemon zest on the lowest speed of your mixer; add the cold butter until the butter is the size of peas. Crack the eggs into a bowl, one at a time; add the cold cream, vanilla, lemon juice, and strawberry extract. Lightly whisk the eggs with a fork to combine and slowly pour into the flour mixture. The batter will quickly combine. As soon as it comes together, stop the mixer. Don’t over beat. Now, quickly toss the strawberries with the remaining flour and add to the mixture. Turn on the mixer for approximately 10 seconds to incorporate the berries. Be very careful; if you mix it too much, the strawberries will make the batter too wet. If you have strawberries left in the bottom of the mixer, just dump them out with the batter and work them in when you roll out the dough.

Dump the dough out onto a well floured surface. Before you touch it, I find it helps to rinse your hands with cold water so the heat from your hands does not melt the butter. Flour your hands, the rolling pin, and the biscuit cutter. Working quickly, roll the dough out to about ¾ inch thick. Using a biscuit cutter, cut the dough into circles. Place the dough onto the baking pan lined with parchment paper and brush with the egg wash. Sprinkle with sugar if desired. Bake at 400 degrees for 18 minutes or until the tops are browned. If the scones are large, you may need to increase the baking time.

These scones are best eaten hot from the oven. And you can add a classic Confectioners’ sugar glaze if you like but they are wonderful without. 

FOLLOW MARTIE ON FACEBOOK FOR MORE GREAT PARTY IDEAS, RECIPES, COCKTAILS, AND CONTESTS!

Recipes from Friends: Lynn's Crusty Pound Cake Recipe (perfect for strawberry season!)

Our lovely friend Lynn WMy friend Lynn W from Birmingham is a wonderful cook and loves cooking for a crowd. Lynn is always entertaining and her brother always raves about her cooking when they have a family event. I think Lynn's cooking is his favorite part. Lynn's a wife, mom, grandmom, music lover, and also a very talented photographer... an all around amazing woman I am proud to call a friend.

Since it is almost strawberry and peach season down South, I asked Lynn to share one of her favorite classic recipes with us. This one is perfect warm right out of the oven or with fresh berries. Let me tell you, you are going to love this recipe! Her Crusty Pound Cake is very simple to make, so you can whip one up this weekend and you won't have to spend hours in the kitchen. Substitute this pound cake for those spongy cakes you usually get for Strawberry Shortcake. You can even grill it! Butter both sides and pop it on the grill to toast. Add fresh berries, some whipped cream and you've gone to heaven on a plate!

LYNN'S CRUSTY POUND CAKE RECIPE

1 ½ C butter, softened

3 C sugar

6 eggs

1 Tbls.  vanilla extract

1 tsp almond extract

3 C all-purpose flour

½ tsp. Salt

Cream butter in a large mixing bowl.  Add sugar gradually.  Add eggs, one at a time.  Add flavors.  Combine flour and salt.  Slowly stir dry mixture into batter.  DO NOT OVERBEAT.

Pour into greased and floured 10 inch tube pan.  Bake in preheated 325 degree oven for 1 hour and 25 minutes (toothpick will come out clean).  Cool in pan 15-20 mins.  Remove from pan, and cool on cooling rack.

Now, Lynn suggests if you want a lot of crust, to make the recipe in a 13 x 9 inch pan instead of the tube pan. Use the old-school toothpick method to check doneness if you use a different pan. Insert a toothpick in the center of the cake, if it comes out clean, the cake is done.

FOLLOW MARTIE ON FACEBOOK FOR MORE RECIPES, IDEAS, AND CONTESTS!

Easy Party Dessert: Chocolate Pots de Creme

DEEP CHOCOLATE POTS de CREME

This lovely French custard is perfect for a party because it’s better if you make it ahead. And you can serve it at room temperature.

Photo: Tamika Moore/The Birmingham NewsMakes 8

Ingredients

12 ounces bittersweet chocolate, chopped (at least 60% Cacao)

2 cups heavy cream (whipping cream)

½ cup whole milk

6 large egg yolks

¼ cup sugar

¼ teaspoon vanilla

½ teaspoon Espresso (Optional; it’s ok to use strong coffee or instant Espresso powder)

 Put rack in the center of the oven. Preheat to 300 degrees.

Put chopped chocolate in a heatproof bowl, Put the milk, and cream in a saucepan over low heat, whisking constantly, until the mixture comes to a boil. Add the espresso. (If using powder, make sure it is dissolved.) Pour over the chocolate, whisking until the chocolate is fully melted and smooth. Add the vanilla. In another bowl, whisk together sugar and the egg yolks. Then, carefully whisk a about a cup of the chocolate mixture into the egg yolks, a little at a time, whisking constantly. Spoon into demitasse cups or ramekins. 

Make a water bath for baking: place a folded kitchen towel into a shallow baking pan. Arrange the ramekins on the towel making sure the dishes do not touch. Carefully pour in boiling water; the water should be slightly less than halfway up the ramekin. Cover with foil. Poke holes in the foil to allow steam to escape. Bake until edges are set but centers are still soft. About 30 minutes. 

Allow to chill. Then cover and refrigerate for at least two hours. Let stand at room temperature for at least 20 minutes before serving. 

Serve with a dollop of whipped cream and chocolate curls, or a little orange zest... or a cookie.

MAKE A "FAUX DE CREME"

Don't have time to cook? Some store-bought items can be pretty good when you dress them up. Use Jello chocolate pudding or mousse. Fold with freshly made whipped cream. Ta-da!

Martie's Double Drizzle Kettle Corn

DOUBLE DRIZZLE KETTLE CORN

Photo: Tamika Moore/The Birmingham News...dark and white chocolate drizzle!

Makes a lot:)

¼ cup vegetable oil

¾ cups popcorn kernels

3 tablespoons sugar

1 ½ teaspoons Kosher salt

½ cup bittersweet chocolate chips

½ cup white chocolate chips

In a large pot or stock pot with a lid, heat the vegetable oil over medium high heat. Add the popcorn. When the oil begins to hiss, sprinkle the sugar over the kernels. Cover with the lid. When the popping starts, hold the lid with a potholder and shake the pot over the heat until the popping begins to slow down. It goes from popped to burnt very quickly, Remove from the heat; toss with the salt. Line two baking sheets with parchment paper. Spread the popcorn out onto the pans, being careful not to overlap the popped kernels.

Melt the chocolate separately in a heatproof bowl over a double boiler. Stir frequently and keep the heat low because the chocolate will burn easily.

Dip a fork in the chocolate and drizzle it over the popcorn. Do the same with the white chocolate. Allow to set until dry. Break into pieces and store.

Also delicious with toasted, chopped pecan pieces!

Valentine's Day Desserts: Chocolate Souffle with Chambord Creme

Isn't it wonderful that we have an entire day devoted to love, romance, and chocolate!  And since I LOVE chocolate, here's a tribute to my Valentine; deep, dark, rich chocolate!

Soufflés have always intimidated me. As I have learned, soufflés are not difficult. AND they are simply lovely, fluffy, delightful bites of heaven. You can try any sort of topping for this dessert. It's perfect hot out of the oven with just a drizzle of heavy cream... but I wanted something special and really romantic for all of you celebrating Valentine's Day at home... so break out the chocolate, the whipping cream and the Chambord. Doesn't that just sound like a party?

Soufflé au CHOCOLATE

Makes 4 individual servings

Prep: 20 minutes Bake: 15 minutes

INGREDIENTS

1 tablespoon butter

1 tablespoon cocoa

1/3 cup granulated sugar, plus 2 tablespoons for the ramekins

5 ounces bittersweet chocolate, chopped finely

3 large egg yolks, room temperature

6 large egg whites, room temperature

1/16 teaspoon salt

Preheat oven to 375. Butter each ramekin. Dust with the cocoa and sugar. Set aside.

Carefully melt the chocolate over simmering water. Chocolate burns quickly so don't leave it unattended. Stir until just completely melted then remove the chocolate from the heat. Add the egg yolks, one at a time, gently whisking them together with the chocolate. Sit aside.  

In a separate bowl, beat egg whites with salt on medium speed until they are shiny and form soft peaks. Then turn the mixer on high and add the sugar, a little at a time until the egg whites will hold stiff shiny peaks.

Next, begin to incorporate the egg whites into the chocolate. This is an important step. You do not want to deflate the egg whites, but you do need to make sure there are no visible whites peeking through. Use a large spoon, spatula, or whisk; work gently. Add about a cup of the egg whites to the chocolate to smooth out the chocolate a bit. Then add the rest, 1/3 at a time, spooning up and over, very gently, to incorporate. It should be very light and fluffy, but make sure you have no threads of white peeking through the chocolate.

Spoon into the prepared ramekins- leaving about 1/2 inch at the top.

You can let these sit for up to 30 minutes before baking or you can bake them immediately.

CHAMBORD (RASPBERRY) CREME

Make this a few hours ahead.... and the white chocolate step is optional if you are short on time.

1 cup fresh raspberries

1/2 cup Chambord (raspberry liqueurl) plus 2 Tablespoons

1 1/2 cups heavy whipping cream plus 2 Tablespoons

1 Tablespoon Confectioner's sugar

2 ounces white chocolate, finely chopped

First, put raspberries in the Chambord and let them soak to absorb the flavor.

Melt the chocolate in a double boiler, stirring to make sure it does not burn. Add 2 Tablespoons heavy cream or whipping cream to make the mixture smooth. Set aside.

Make whipped cream as usual.... Mix on medium, incorporate the sugar and 2 Tablespoons Chambord. Turn up to high and whip until stiff peaks form. With a whisk, add the whipped cream to the white chocolate. Refrigerate until serving time.

When the souffle comes out of the oven, top with the cream and raspberries. Drizzle a litle of the liquid from the raspberries over each. You can omit the cream and just use the raspberries! It's good that way, too!