Long weekend! With Good Friday and Easter Monday holidays off of work I thought I might use some of the extra time to make some things I don’t normally do. I love to cook, but I am not much of a baker. As I have previously mentioned, I don’t follow recipes well. I am always adding, substituting or tweaking things just a bit.
I really have not baked much of anything since we moved here. Wait, not true. I made brownies for Cesar’s birthday. That is it. One thing. I baked one thing since moving here.
So, with some extra time on my hands I thought I could bake a tasty treat and also make a recipe I have been eyeballing that is time intensive. My plan is to tackle some samosas tomorrow so keep you eye out for that post in the next week.
Today’s post however, is all about my morning with some pretty red strawberries. I got up and made some delicious breakfast scones. Because it is Easter and why not.
These were so simple! I found Joy the Baker’s recipe and it sounded perfect. I always love reading her blog. She like bourbon, and amazing treats, and cats, and New Orleans. I totally want to be friends.
I had to do some basic converting….A.P flour is Weizenmehl 550. I actually used a bit of 405 (similar to pastry flour) and 550. The baking powder here is only single acting, unlike our double acting baking powder, so I doubled that. There isn’t an exact equivalent (are you sensing a trend?) for the heavy cream in the states, which has 36% + fat content. I chose Schlagsahne which had 32% fat. This would be similar to whipping cream which typically falls in the 30-35% fat range. The last thing…Damn good thing this was an easy recipe with all the ‘conversions’…to deal with is vanilla. I have yet to find vanilla here. Interwebs tell me it can be found, but is very pricey. Here they sell packets of vanilla sugar for baking. I had no idea how this would convert taste-wise for vanilla, but I just tasted it and decided to add 2 packages. I am such a good scientist.
Whew! Back to what I was saying…these were a snap to pull together. AND they tasted delicious. Not dry, with a perfect browned crust…there are few things sadder than a super dry scone. Luckily, I didn’t have to deal with that.
Happy Easter! I hope yours was filled with chocolate, or scones…or cheesy deliciousness if you don’t like sweets…or juicy red berries. Maybe all the things. I like all the things!
Strawberry Cream Scones: the German version
recipe adapted from Joy the Baker
Yield: 12 scones
3 cups A.P flour (I used 2 cups 405 and 1 cup 550)
2 Tablespoons baking powder (german!)
1/3 cup sugar
2 vanilla sugar packets
1 1/3 – 1 1/2 cups heavy cream
3/4 diced strawberries
**optional white chocolate chunks (I left them out)
turbinado sugar for topping
Place a rack in the upper third of the oven and preheat oven to 425F (190C). Line a baking sheet parchment paper and set aside.
In a medium bowl, whisk together flour, backing powder, salt, and sugar.
Measure 1 1/3 cup of cream and pour into the dry ingredients tossing and stirring as you add. Add the diced strawberry (add white chocolate chunks now if using) and Toss together. Add 2 more tablespoons of cream if necessary to create a moist, cohesive, but not sticky dough.
Dump the dough onto a lightly floured work surface. Gently gather and knead the dough into a rectangle about 3/4″thick.
Brush the tops with heavy cream and sprinkle generously with turbinado sugar.
Cut the rectangle in half vertically. Then divide into thirds horizontally so you end up with 6 squares. Then cut the squares on the diagonal to create 12 triangles. Place 1-inch apart on the prepared baking sheet and bake for 14 to 16 minutes or until golden brown and cooked through.