I've decided that we just have to start pretending it's spring. I know it's "technically" spring, but it snowed twice last week and I'm beginning to be concerned that spring is a lie this year. The idea that spring might be a lie this year makes me scared that June is going to be gross and rainy. Please pray to the rain gods that it doesn't rain on our wedding. I'd better find some cute/photogenic umbrellas, just in case.
I made these scones over the weekend because I saw strawberries at the grocery store and got way too excited about it. I might have almost mowed over a small child and her child-sized shopping cart to get to them (but also who on earth thought those things were a good idea?!) I might have bought three pounds of berries.
And then when I got them home, I realized that they were underripe (they looked ripe, okay?). It was depressing. Damn you, fake spring. So, instead of wasting them, I sliced them up and let them macerate with a little bit of sugar for a couple of hours in order to make them palatable. It worked!
If you don't have strawberries, you could just as easily throw in a different type of berry, or even frozen berries (mostly thawed and drained of any excess liquid, though). Or, just leave the berries out and add extra zest for some extra lemony scones. The recipe is just an alteration of a classic cream scone recipe, and as scones tend to be, they are super easy to throw together. They're tender, lightly sweet, and the flavors are really reminiscent of spring...you know, nicer weather, sunshine, better fresh produce, and all that good stuff. And of course, they're perfect with some lightly sweetened whipped cream and a bit of tea or coffee.
Make these because you want to pretend it's spring. Make them because you need to kick-start your weekend. Make them to share with your neighbors. Make them for Easter brunch, if you do that sort of thing.
Strawberry + Lemon + Poppy Seed Scones
zest of 2 large lemons
5 TB sugar
2 cups all-purpose flour
1 TB baking powder
1/2 tsp salt
2 1/2 TB poppy seeds
5 TB unsalted butter, cold, cut into cubes
1 to 2 cups sliced strawberries
1 tsp vanilla extract
1 cup heavy cream
Preheat your oven to 425F. Line a cookie sheet with parchment.
Rub the lemon zest into the sugar with your fingers. Set aside.
Stir vanilla into cream. Set aside.
Pulse the flour, salt, and baking powder in your food processor until combined.
Add in sugar and poppy seeds, and pulse a few more times until combined.
Scatter butter over flour mixture. Pulse 10-12 times (1 second per pulse). Your mixture should resemble coarse meal.
Transfer to a large bowl. Toss in strawberries.
Stir in cream until a shaggy dough starts to form.
Transfer dough to your clean counter top. Knead 10-15 seconds, until dough forms a rough, sticky ball.
Pat dough into a 9-inch round, about 3/4 inch thick. Cut into 8 wedges.
Place wedges on prepared cookie sheet, and bake for 15-20 minutes, until the top/edges of the scones are slightly golden. Start checking on them after 12-ish minutes, as oven heat and cooking time can vary.
Allow to cool for at least 10-15 minutes before serving.
Scones are best eaten the day they are made, but if you need to, store in an airtight container, and toast for a few minutes before serving the next day.