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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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Wacky Cake (egg free, dairy free, gluten free, soy free, nut free*)

Wacky cake is a term I’ve heard for a while now in baking blogs and baking groups. I knew it was a Depression era recipe and that it is a go-to for people with certain dietary restrictions. One of my last bakes in 2019 was my first go at a wacky cake. I had bookmarked a recipe by Kathy P. a while back and dug it up to give it a go. The recipe is originally egg free and dairy free plus she has plenty of recommendations on how to customize the recipe to meet other dietary needs.

For my go, where the recipe calls for oil, I used coconut oil. This added the soy free element to the cake. Note that coconut is sometimes part of a nut allergy and sometimes not. If you need to avoid nuts and soy, go with palm oil instead.

I highly recommend giving this cake a go, even if you aren’t baking for a specific diet. It’s very easy to make, doesn’t require eggs or milk, and, as Kathy P. points out, you can make it in the same pan you bake it in, so there’s very little mess to clean up (see her recipe for the single pan instructions)! And it’s fully of chocolate goodness.

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Kathy P.’s Wacky Cake

1 1/2 cups flour
3 Tbsp cocoa powder
1 cup sugar
1 tsp baking soda
1 Tbsp vinegar
5 Tbsp oil
1 tsp vanilla
1 cup water

Preheat oven to 350ºF.

Combine the dry ingredients (flour, cocoa powder, sugar, baking soda) in a bowl. Mix thoroughly. Mix wet ingredients (vinegar, oil, vanilla, water) in a separate bowl and stir to combine. Add wet ingredients to dry ingredients and mix until you get a smooth batter. Do not beat.

Pour into a greased and floured pan (8″ square, 9″ round, 12 cupcakes)

Note: some wacky cake recipes say that no greasing is required. I placed parchment circles at the bottom of my pans (2 6″ rounds) without greasing or flouring and they came out of the pans fine.

Bake in the oven until it tests as done, about 35 mins for cake, 20 for cupcakes.