The best thing about our trip to Baguio even if it was just overnight is that you get to bring home large, fresh strawberries that could live off your fridge for up to seven days and remain beautiful.
I took home two kilos of strawberries. One kilo were immediately eaten dipped in salt and condensed milk. The rest were saved for later so I can make these wonderful, moist Strawberry Scones.
I love scones because they are easy to make and you can eat it at anytime of the day. It’s perfect as dessert, it’s perfect to pair with coffee, and perfect as an afternoon snack.
I made these last thursday just before attending a food event with a plan to share with you yesterday, which was friday. The thing is I had an upset stomach all though out thursday afternoon until yesterday. Maybe it was the pregnancy or just my tummy but it’s the second time that’s happened. I don’t like seeing lots of food on the table. Yeah, I know that sounds wrong to you because I love seeing lots of food on the table! It’s one of the joys of my life!
The thing is with the pregnancy and all, I liked food served plate by plate when eating out! I hope this lasts for a very short time….
Anyway, peanutbutter♥ will be starting work on monday. That means I’ll be home alone with Jay-R, our dog, five days a week just until I fetch Ykaie from school at around 2:30pm.
I don’t know if that’s gonna get me more sleeping time or I’ll be able to do more work because nobody’s around except our dog who thinks he’s a toddler. I do hope it’s the latter.
I hope I can sneak in lots of cooking and baking as well.
Happy weekend everyone!
Strawberry Scones with Lemon Glaze
- 2 cups + 2 tbsp all purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tbsp sugar
- 2 tbsp strawberry preserves
- 5 tbsp cold, unsalted butter
- 1 1/2 cups chopped strawberries
- 1 cup heavy cream, + more for brushing
For the Lemon Glaze
- 1 tbsp unsalted butter
- zest from 1 lemon
- Juice of half a lemon
- 1/2 cup powdered sugar
- Preheat oven to 400ºF (200ºC) and line a large baking sheet with parchment paper.
- Combine flour, baking powder, salt, and sugar in a large bowl.
- Cut in the cold butter using a knife, fork, or your fingers. Work it into the dough until it’s the size of a pea.
- Gently fold in the chopped strawberries and strawberry preserves. Stir in the heavy cream just until dough comes together. Be careful not to overwork.
- On a lightly floured surface, gently pat down dough into a circle, 1 1/4 inches thick.
- Cut the dough into 8 triangles.
- Place the scones on prepared baking sheet and brush the tops with heavy cream. Bake until the tops are golden, around 20 minutes.
- Let cool on baking sheet 5 minutes before removing to wire rack.
- In a microwave safe bowl, melt the 1 tablespoon butter.
- Stir in the lemon zest and juice. Whisk in the powdered sugar until dissolved.
- Whisk until smooth and drizzle over cooled scones.