eat: strawberry & blueberry scones

my little adventure isn’t quite over yet, but i thought i would get back on the blog and write a little post that i have had pending. my guest blogger fell through and i am sorry about that…i hate to say something is going to happen and it doesn’t. perhaps, the blog just needed a little rest.

my journey the past week has been a good one. one that i will share lots over the next few weeks in a couple of posts.  i don’t feel too sad it is over, because i will be back on the road again very soon traveling to LA for a job.  oh, the wanderlust that feeds my soul…sigh.

today, i share with you some strawberry scones i made a few weeks back.  i use a barefoot contessa recipe and spice it up with a few extra ingredients!

4 cups of flour

2 tbsp of sugar, plus more for sprinkling

2 tbsp of baking powder

2 tsp salt

3/4 lb of cold unsalted butter, diced

4 extra large eggs beaten

1 cup of cold heavy cream

3/4 cup of diced strawberries and blueberries

1 tsp of cinnamon

zest of one orange

1 tbsp of orange blossom water

1 egg beaten for egg wash

preheat oven to 400 degrees

combine the dry ingredients in a mixer with paddle attachment. add in the very cold, diced butter and mix until it turns to pea size. mix the cream and eggs together and mix in with flour/butter mixture until it starts to turn sticky. add in the strawberries/blueberries, zest, cinnamon, and orange blossom. dump dough onto a well floured board and roll out. i cut the whole thing in a rectangle, then divide that into 4 squares, then halve the squares into two triangles.place on a baking sheet and brush with egg wash and sprinkle with sugar.

the key to these scones is the cold ingredients (butter, eggs, and milk). the cold butter makes the scone fluffy!

serve with clotted cream and tea!