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!
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)
(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.
Earlier this year, a neighbor expressed frustration at the difficulty she was having finding a good apple strudel in town. Not one to shy away from a challenge, I offered to bake her one and she jumped at the chance. SmittenKitchen’s recipe is one that I’ve had bookmarked for a while and I was excited that I was getting the chance to try it out. If you decide to give this recipe a try, be sure to read her comments and tips before you get started. I found them very helpful in understanding what I was getting into. This was my first run at apple strudel or anything like it.
This recipe makes a very large strudel! I was easily able to stretch my dough out and roll up a strudel that was easily 20″ long and robust! It was so much strudel that I decided to offer it up in quarters. I offered my neighbor two quarters but she opted for just one and one quarter was plenty for 1-2 people. In the future, I will half or quarter the recipe unless I’m providing for a larger affair.
Make this recipe will have your house smelling amazing! The apple filling is mouth-watering. The aroma of the panko right before it’s ready is so buttery. The hardest part of making this dessert is waiting for it to bake and cool before you can dig in!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Apple Strudel
1/2 cup (180 g) raisins
2 Tbsp (30 mL) dark rum (I omitted this and just did straight raisins)
1 cup + 3 Tbsp (150 g) all purpose flour (and more for dusting)
3 Tbsp (45 mL) neutral oil (I used vegetable oil)
1/3 cup water
2 lbs (905 g) firm apples (around 5-6 apples) – this round I used Fuji apples and they worked well. Keep in mind that you may need nearly all of a 3 lb bag of apples since the sell weight includes the cores and skins which are removed
Juice of one lemon (or 2 Tbsp lemon juice)
1/3 cup (65 g) granulated sugar
1/2 tsp ground cinnamon
8 Tbsp (115 g) unsalted butter, divided (I ended up using another 4 Tbsp while buttering the baking strudel)
3/4 cup (40 g) plain, unseasoned panko
1 Tbsp granulated sugar
Confectioner’s (powdered) sugar for dusting
Make the dough:
Place flour in a small or medium bowl. Add oil and water and mix with a spoon or your index finger until a rough dough forms (this happens quickly). Turn it out onto a lightly floured counter and knead for 10 minutes. After 10 mins, the dough should be soft and silky to the touch. (This dough was really easy to work with.) Form it into a ball and place it on the counter and upend the mixing bowl over it. Set aside for 30 mins.
Meanwhile, prepare the apples (I did this as a first step as it takes me a long time, roughly an hour, to prepare so many apples):
Peel, halve, core, and slice thin in one direction. Then halve and slice crosswise to create thin squarish rectangles of apples. Place them in a large bowl and toss with lemon juice, sugar, and cinnamon. Add the raisins (and any rum left in the bowl).
Prepare the panko crumbs:
In a small skillet over medium-low heat, melt 3 Tbsp butter and add the panko and sugar. Stir to coat and cook, stirring frequently as they can burn quickly. Stir until crumbs are an even golden brown and very fragrant. Don’t let them burn. Scrape into a small dish and set aside.
Heat oven to 400°F and line one large baking sheet with parchment paper. Melt the remaining 5-9 Tbsp of butter in a small dish.
Place a clean pillow case, towel, or bed sheet (I went sheet) on a table or counter space. The sheet should be at least 24″x32″. The long side should be horizontal and closest to you. Lightly flour the sheet. Place the dough in the middle and sprinkle it very lightly with flour. Roll the dough in both directions until it’s 10″x13″ or as far as the rolling pin will take it. Make sure the dough is not sticking to the cloth. If it is, reflour the surface. Ball your hands into loose fists, put them under the rolled-out dough, and gently start stretching the dough using the backs of your hands. Alternate this with pulling the dough gently with your fingers to continue stretching the edges thin, too. If holes form, pinch the dough back together. Continue stretching until the dough is about 16″x24″.
Brush the dough evenly with about half of the melted butter. On the right side of the rectangle, a few inches from the end, spread the panko crumbs (crumble them first if they’ve been sitting for a bit) top to bottom in a thick line, leaving a little more than an inch margin at the top and bottom of the strip.
Scoop the apples with a slotted spoon, leaving any accumulated juice in the bowl. Pile the apple mixture on top of the panko. Gently pull the right edge of the dough up and over the filling as far as it will go without tearing. Working carefully, use the sheet to roll the strudel up all the way. This can be done by pulling and lifting part of the sheet closest to the roll slowly so that the whole strudel rolls itself bit by bit. Place the parchment paper from your baking sheet at the edge of the roll and roll the strudel onto it. Ideally, the strudel will be panko-side down, but if it’s not, roll it again, carefully. Use the parchment paper as a sling to get it and the strudel onto the baking sheet.
Brush the strudel generously all over with some of the remaining butter. Bake for 15 mins, then brush again and return it to the oven, having rotated the pan. Repeat this once more, baking for a total of 45 mins. If your strudel leaks, don’t stress. It’s ok. Mine went the first 15 mins without leaking but during the second 15 mins, it sprung a leak. It still turned out fine.
The strudel should be crisp to the touch and a deep golden brown. Remove from the oven and let it cool for at least 20 mins on a cooling rack. Dust with confectioner’s sugar before slicing and serving.
Note: handle the strudel as little as possible as it will begin to break and crumble if you try to move it or roll it too much after it comes out of the oven.