Fresh Strawberry Scones
Posted: August 3, 2011 Filed under: Original Recipes, Scones | Tags: breakfast, fruit, original recipe, scone, strawberry Leave a comment »
Ingredients:
4 c. plus 1 tbsp. all-purpose flour
2 tbsp. sugar, plus additional for sprinkling
2 tbsp. baking powder
1 1/2 tsp salt
3 sticks cold unsalted butter, diced
4 eggs, lightly beaten + 1 egg (for egg wash)
1 c. cold heavy cream
2 tsp. vanilla
1 c. fresh strawberries, diced
2 tbsp. milk, for egg wash
Preheat the oven to 400 degrees. In large bowl, mix 4 c. flour, 2 tbsp. sugar, baking powder, and salt. Blend in the cold butter on low speed and mix until the butter is in pea-sized pieces. In small bowl, combine 4 eggs and heavy cream; quickly add to the flour/butter mixture. Combine until just blended. Toss the strawberries with 1 tbsp. flour; fold gently into dough. The dough may be a bit sticky; no worries.
Dump the dough onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. (You will see lumps of butter in the dough.) Cut into triangles. (Recipe yields about 20 scones.) Place on a baking sheet lined with parchment paper or a Silpat.
Beat 1 egg with 2 tbsp. milk for egg wash; brush on top of the scones, then sprinkle with sugar. Bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked. Devour while warm.
Strawberry Jam Teacakes
Posted: January 30, 2010 Filed under: Cupcakes | Tags: a Martha Stewart recipe, cupcake, fruit, glazed, strawberry Leave a comment »
Ingredients for teacakes:
1 c. unsalted butter
3 c. all-purpose flour
1 tsp. baking powder
1/2 teaspoon salt
1 1/2 c. sugar
2 tsp. orange zest (about 1 large orange)*
4 eggs, separated
1/2 c. milk
1 c. strawberry jam (Brigade jam of choice:
Ingredients for citrus glaze:
1 1/2 c. confectioners’ sugar
1/4 tsp. orange zest
3 tbsp. orange juice
*Any citrus zest/juice can be used in this recipe. The Brigade went with a classic strawberry-orange combination, but feel free to be adventurous and test out some nifty new jam-and-zest combos.
Making the teacakes: Preheat the oven to 350 degrees. Grease 16-18 standard muffin tins with butter, then coat with flour.
Whisk together flour, baking powder, and salt; set aside. Cream butter, sugar, and zest until pale and fluffy (medium speed), then add the egg yolks, one at a time. Scrape down bowl as necessary. Then reduce mixer speed to low and add the flour mixture in three batches, alternating with the milk.
In a separate bowl, beat egg whites to soft peak stage. Fold this into the batter.
Time to fill the pan: spoon roughly 1 1/2-2 tablespoons of batter into each prepared cup. (Again, this will vary depending on just how large you want your teacakes.) Make a little indentation in each dollop of batter, filling with about a tablespoonful of jam. Then top with another 2 tablespoons or so of batter, to cover up the jam completely.
Bake for about 30 minutes, rotating the pans halfway through for even baking. Once you remove them from the oven, run an offset spatula around the edges of the pan and transfer to cooling racks immediately.
The glazing: Once the cakes have cooled completely, whisk together all the glaze ingredients, adding more sugar or juice to reach the glazing consistency you want. Then glaze away! I found the best way to do this is to keep the teacakes on the cooling rack with a sheet of wax paper underneath to catch the glaze drippings; then just drizzle as much glaze as desired onto each cake. The cakes aren’t very sweet, so the glaze is a nice addition.
Martha recommends storing the final product in a single layer at room temperature in an airtight container for no more than 2 days. But these things are good, so I doubt they’ll last 2 days.
