It’s strawberry time again! What better way to make use of these delightful berries than to host a Strawberry themed afternoon tea party complete with fresh Strawberry Lemonade Scones and Homemade Strawberry Curd. Here are a couple recipes we love to get you started – just add tea!
Strawberry Lemonade Scones
(photos & recipe courtesy of www.munchkinmunchies.com)
2 1/2 cups all-purpose flour
2 Tbsp. sugar
1 Tbsp. baking powder
1/4 tsp. salt
1/2 cup unsalted butter (chilled, not softened) cut into cubes
1 cup diced fresh strawberries
1/2 cup freeze-dried strawberries
1 Tbsp. lemon zest
2 eggs, beaten
1/2 cup heavy cream plus more for brushing on scones
Toppings (optional): sugar, sanding sugar, lemon curd
1. Preheat oven to 400 degrees. In large bowl mix together flour, sugar, baking powder, and salt. With pastry blender, cut in butter cubes until mixture has coarse crumbs. Gently add both kinds of strawberries and the lemon zest. Make a well in the center of the mixture and set aside.
2. In a medium bowl mix together eggs and cream. Add egg mixture to flour mixture. Gently stir until moistened.
3. Place dough onto a well floured surface. Gently knead the dough by folding and pressing it about 7 times, turning the dough a quarter turn after each fold. Move dough to a lightly floured parchment-lined baking sheet (or stoneware baking sheet without parchment). Pat dough into a 3/4″ thick circle. Cut circle into wedges and separate each slightly.
4. Brush wedges with cream and sprinkle with sugar. Bake 16-20 minutes until gold brown. Drizzle scones with lemon curd and top with sanding sugar. Makes 8-12 scones.
This mouth-watering Strawberry Lemonade Scones recipe (along with more delicious recipes) was created by Sue and found on her inspiring blog: http://www.munchkinmunchies.com. It’s worth a visit!
4 cups sliced fresh strawberries
1/2 cup sugar
2 Tbsp. corn starch
1/4 cup fresh lime juice
3 large eggs
2 egg yolks
3 Tbsp. butter
1. Blend strawberries until smooth, stopping to scrap down sides as needed. Press through a large wire-mess strainer into a medium bowl, using back of a spoon to squeeze out juice; discard pulp and seeds.
2. Combine sugar and cornstarch in a 3-qt saucepan; gradually whisk in strawberry puree and lime juice. Add eggs and egg yolks. Bring mixture to a boil over medium heat, whisking constantly and cook for 1 minute. Remove from heat and whisk in butter.
3. Place plastic wrap directly on warm curd to prevent film from forming. Chill 8 hours. Serve on fresh baked scones, muffins, or biscuits or use to fill tart shells. Makes approximately 3 1/3 cups.
This delicious Strawberry Curd recipe was found in the April 2012 issue of Southern Living Magazine.