Ingredients
1 cup strawberry, diced
2 12 cups all-purpose flour
4 tablespoons sugar
2 teaspoons baking powder
1 dash salt
6 tablespoons butter
23 cup milk or 23 cup cream
1 cup heavy cream
14 cup sugar
1 teaspoon vanilla
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Single-bevel knife for clean fish slicing — sashimi and sushi prep
Norwegian wafer iron — roll into cones for cream filling
Peruvian ceviche technique — leche de tigre, tiradito, causas
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Single-bevel knife for clean fish slicing — sashimi and sushi prep
Norwegian wafer iron — roll into cones for cream filling
Peruvian ceviche technique — leche de tigre, tiradito, causas
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Heat oven to 425 degrees Fahrenheit. Dice strawberries and set aside. In a bowl, mix the flour, sugar, baking powder, and salt. Add butter and blend until it is crumbly.This can be done in a food processor to speed things up. Stir in strawberries and toss. Add milk or cream. Mix until it holds together. Divide dough in half. On floured surface, roll into 2 circles 1/2 inch thick. Cut, as for pie, into 6 slices each. Place on greased cookie sheet. Bake for 10 to 12 minutes or until golden brown. While scones are baking, whip the heavy cream, sugar and vanilla in a cold bowl until stiff. Notes: I make the dough in the morning and cut it, put it on a cookie sheet lined with waxed paper and freeze it. When I am ready for a cuppa and a scone, I take however many I want out and bake, adding about 3 or 4 minutes to my baking time. I put the rest of the dough in a freezer bag and return it to the freezer. That way, you can always have fresh scones in a jiffy. I also brush them with cream and sprinkle with sugar before baking.