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Strawberry Scones Bake Along

Strawberry scone

It’s strawberry season in my neck of the woods and someone asked when a fresh strawberry recipe would be up. So here we are! Strawberry scones! Few ingredients, easy to put together, and something that can wow others. Bake along with me using the video or grab the recipe and give it a go. How did yours turn out? Let me know in the comments!

Strawberry Scones – Two Peas and Their Pod

Scones:
2 cups all-purpose flour
1/4 cup granulated sugar
1 Tbsp baking powder (note that this is baking powder, not baking soda)
1/2 tsp salt (optional, I left this out because I typically leave salt out of my bakes)
6 Tbsp cold unsalted butter cut into 1/4 inch cubes
1 cup heavy cream plus 1 Tbsp for brushing the scones
1 tsp pure vanilla extract
1 cup chopped fresh strawberries
2 Tbsp turbinado sugar (I used granulated sugar)

Glaze:
1 1/2 cups confectioners’ sugar (powdered sugar)
2 Tbsp milk
1/2 tsp pure vanilla extract

(note, my version of the recipe will have steps in a slightly different order than they are on the Two Peas site)
In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Using a pastry blender or your hands, quickly cut the cold butter into the flour mixture. Mix until mixture resembles coarse meal with a few large butter lumps.

In a small bowl, whisk together 1 cup heavy cream and vanilla extract. Pour the liquid ingredients over the flour mixture and stir with a spatula until dough begins to form. Don’t over mix. Gently fold in strawberries.

Transfer dough to a floured countertop and gently push the dough together with your hands, just until it forms a ball. Form the dough into a 1 inch circle by patting the dough and gently pressing the dough. Don’t overwork the dough. You want to work quickly so the butter doesn’t get too warm. Use a sharp knife to cut the scones into eight triangles.

Place the scones on a prepared baking sheet (lined with parchment paper or an oven-safe non-slip mat) and put in the freezer for 15-20 mins. This will prevent the scones from spreading while baking.

Near the end of the freezer time, preheat the oven to 400°F.

Remove the scones from the freezer. Use a pastry brush to brush the tops of the scones with the additional heavy cream. Sprinkle the scones with turbinado (or granulated) sugar. Bake for 18-23 mins or until the scones are golden brown on the bottom and around the edges. Let the scones cool on the baking sheet for 5 mins and then transfer to a wire cooling rack.

While the scones are cooling, make the glaze. In a small bowl, whisk the confectioners’ sugar, milk, and vanilla together until smooth. Drizzle glaze generously over the cooled scones.

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Peaches and Cream Bars

When a neighbor extends an offer to you to grab some fruit off of their tree before they start pruning it back, you do not hesitate and say “Thank you!” I don’t eat peaches (or any kind of baked fruit) myself, but how could I say no to an offering of fresh free goodness and a new challenge?

What was the new challenge? Learning how to prep and peel peaches. I had no idea there was a processes due to the fruit being so soft.

Peaches and Cream Bars - crust and filling prep
Peaches and Cream Bars – crust and filling prep

Seeing as only one of us in the house was going to be eating whatever I made with these fresh peaches, I opted for bars instead of a cobbler or pie. They’re more versatile for snacks and desserts instead of just a large dessert. I was not surprised to find myself leaning toward a recipe from Sally’s Baking Addiction, as her recipes have turned out great in my experiments before. This time was no different.

Let’s dive in.

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Preparing Peaches
Score a small X at the bottom of each peach. Don’t cut too deep.
Prepare a pot of boiling water and a separate bowl with an ice bath (ice cubes and water).
Once the water is boiling, lower each peach into the water using a slotted spoon. Turn the peaches occasionally. Let sit in the water for 30 secs – 1 min until skin loosens (time will vary by ripeness).
Using the slotted spoon, move each peach into the ice water bath and let sit for 1 min to stop the cooking process.
Take a peach out of the path one at a time. Starting at the X, begin peeling the skin off in strips, pulling up toward the top of the peach.
Toss out skin strips. Cut or slice peach as desired.

Peaches and Cream Bars from Sally’s Baking Addiction
Crust/Topping
1 cup (125 g) All purpose flour
1/2 cup (42 g) Old Fashion or quick cook oats
1/3 cup (67 g) packed brown sugar (light or brown, your choice)
1 tsp ground cinnamon
10 Tbsp unsalted butter, cold and cubed
1/2 cup (70 g) chopped pecans (optional)

Prepare an 8″ or 9″ square pan by lining it with parchment paper with overhangs on all sides (for easy pull out after baking). Spray parchment paper with non-stick spray.

Preheat oven to 350°F.

In a large bowl, whisk flour, oats, brown sugar, and cinnamon together. Cut in the cold butter with a pastry blender or two forks, until coarse, pea-sized crumbs form (see Sally’s Baking Addiction post for reference photo).
Remove 3/4 cup of the mixture and put it into a small bowl. Add the pecans. Set aside as the topping.
Evenly press the remaining mixture into the bottom of the pan. Bake for 15 mins.

Filling
1 large egg
1/2 cup (100g) granulated sugar
1 Tbsp (8g) All purpose flour
2 medium peaches, pealed and chopped (about 1.5 cups)

Whisk the egg and the sugar together until smooth and creamy. Add flour. Whisk until combined.
Fold in the peaches.
Remove the crust from the oven after 15 mins and pour filling over the hot crust. Sprinkle the topping mixture on top.
Bake for 30-32 mins or until golden brown on top. Allow to cool in the pan on a wire rack for 30 mins. Move to fridge and chill for 2 hrs. Once chilled, life out of the pan and cut into squares.

Icing
1/2 cup (60 g) confectioner’s sugar
1 Tbsp (15 mL) milk
1/2 tsp vanilla extract

Whisk ingredients together. Add more milk to thin it if needed. Drizzle over each square.

Squares can be kept in the fridge for up to 5 days if tightly wrapped or in a sealed container.

Peaches and Cream Bars
Peaches and Cream Bars