Daily Recipe: Strawberry Walnut Scones
This super bowl connection might be a stretch, but you always need a good breakfast, right? And we’re sure that people wouldn’t turn down a fresh baked scone, even if it may be a strange thing to bring to a super bowl party.
We wanted to feature strawberries, seeing as it’s January and we just got them from a nearby farm. There’s something brilliant about eating a local strawberry in “winter”.
This recipe comes from one of the great TV chef gurus of our time, Ina Garten. Also known as the Barefoot Contessa, her simple recipes are well-thought out and beautifully crafted, and her calm nature makes you want to sit in her kitchen with a cup of tea.
Or, in this case, start with a cup of tea and then move on to beer and football.
Strawberry Walnut Scones
From: Barefoot Contessa
- 4 cups plus 1 Tbsp all-purpose flour
- 2 Tbsp sugar, plus additional for sprinkling
- 2 Tbsp baking powder
- 2 tsp salt
- 3/4 cold unsalted butter, diced
- 4 extra-large eggs, lightly beaten
- 1 cup cold heavy cream
- 3/4 cup small-diced strawberries*
- 2/3 cup chopped walnuts
- 2 tsp orange zest
- 1 egg beaten with 2 Tbsp water or milk, for egg wash
* The recipe calls for dried strawberries, but the scones will turn out using fresh, or if you’re REALLY patient, you can dry your own strawberries using a food dehydrator or pop them in the oven.
Preheat the oven to 400 degrees.
In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss the strawberries, walnuts and orange zest with 1 tablespoon of flour, add them to the dough, and mix quickly. The dough may be a bit sticky.
Dump the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see lumps of butter in the dough. Cut into squares with a 4-inch plain or fluted cutter, and then cut them in half diagonally to make triangles. Place on a baking sheet lined with parchment paper.
Brush the tops with egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked.