Strawberries, Strawberries, Strawberries
Its a hot summer day. I'm relaxing with a tall glass of iced tea. I'll definitely post on the topic of tea later. This post is all about fresh strawberries! There is nothing better than the sweetness of berries on a summer day.
Today I made the new Strawberry Cream Scone mix from my recent purchase from the King Arthur Catalog www.kingarthurflour.com. Their scone mixes are wonderful! They're really as good as my from-scratch recipe, and are available in so many flavors. Haven't had a bad one yet.
Scones have a delicate flavor and texture. I usually like them unadulterated--I don't want anything to interfere with that buttery softness. Wanting to add just a touch of fresh strawberries, I opted for Strawberry Butter and Strawberry Spread made from Greek-style yogurt.
 |
| photo by Christina Klevorn 2013 |
For the scones, I used my NordicWare mini scone pan (available at Amazon www.amazon.com and other online retailers for about $25). Because I have many baking pans, I justified it's purchase by being able to use it for brownies or mini-cakes. It's non-stick, but I always give it a quick spritz of cooking spray.
Mix up the scones, per the directions on the box, bake them by using a scone pan, patting out in a circle and scoring, or dropping the batter on a parchment or silicone lined baking sheet biscuit-style. Tip: Always use cold butter when baking scones or pastries--keep it in the fridge until the minute you add it to the recipe! Don't overmix the batter--stop when the dough comes together--you'll want to see pea-sized pieces of butter. Use your food processor to mix scones--a couple pulses is all you need--this dough is very sticky. Let the food processor be your friend!
Fresh Strawberry Butter
 |
| Photo by Christina Klevorn 2013 |
Now, on to the butter. Take a stick of lightly salted butter and let it soften on the counter. Don't put it in the microwave--you want soft butter, not melted butter. Be patient! While you're waiting, wash and hull (cut the stem and white core out) 2 big strawberries. Get strawberries that aren't too ripe. Chop them in small pieces. In a small mixing bowl, stir the butter. Add the chopped strawberries and 2 teaspoons powdered sugar. Put the butter on a sheet of parchment. Try to pat it in a log. Roll it, twist the ends of parchment and refrigerate until it's firm again. Carefully unroll and using a sharp knife, slice into pats to enjoy on your scones, bagels, French toast, biscuit, English muffin, pancake or whatever you want to add a slightly sweet, buttery, strawberry flavor. Wrap the leftovers--if you have any-- in parchment or cling wrap and refrigerate.
 |
| photo by Christina Klevorn 2013 |
 |
| Photo by Christina Klevorn 2013 |
Fresh Strawberry Yogurt Spread
 |
| photo by Christina Klevorn |
For the Strawberry Spread, I wanted something light--scones already have a lot of butter. I opted for Greek Yogurt. I like its tangy taste. I used a small container of plain Greek Yogurt and drained it in a coffee filter-lined colander. Put the colander over a bowl, cover and refrigerate about 24 hours. Liquid will drain and the Yogurt will have a softened cream cheese consistency. Remove from colander and place in small mixing bowl. Finely chop or puree in blender 1/2 cup fresh, hulled strawberries. Add strawberries to yogurt and stir. Add a pinch of salt and 1/2 teaspoon honey or 1 teaspoon of powdered sugar. Transfer to a covered storage container and chill in refrigerator. Hints: A liquid sweetener, such as agave nectar will make the spread too runny. Feel free to add more sugar if you like a sweeter spread. The spread will thicken after chilling. Pureed berries will make a smoother, thinner spread.
Enjoy!
