I always get strange looks from people when I tell them I love baked goods with blueberries, but I cannot eat them fresh. They just don’t taste like blueberries to me, for some reason. The best logic I can come up with for it is that from the baked goods flavor and texture, I guess I expected blueberries to be sort of larger individual blackberry ball-things – you know, just full of juicy goodness with a bit of pulp. I am also pretty sure I didn’t have fresh blueberries until I was around 20ish years old. I honestly can’t remember having them before then, and to me, fresh blueberries just taste sort of fruity-grassy green, not like baked blueberries at all. Perhaps my tastebuds will change, and eventually I will find them desirable. Perhaps. Eventually. Until then, Mikal can have all the fresh blueberries that I don’t make into jam (will be doing that soon :D).
Until I had these scones, I was kind of the opposite with strawberries – I could eat raw strawberries until the cows came home, but the thought of them cooked just turned me off. I mean, they get kinda slimy and they generally loose that tart goodness… It’s just not the same. I do make an exception for strawberry jam – it is cooked down, but it’s just a reduction of the amazing flavor of strawberries with the occasional chunk. Preserves are hit-or-miss for the same reason of slimyness. I have texture issues.
So when my grandmother made these for breakfast one day while I was visiting her a few months ago, I was slightly ambivalent. I think I was less ambivalent because I have never not liked something my grandma made, at least not in the baked goods department. I really can’t remember anything she made that I didn’t like; interesting. (It’s strange what you don’t realize until you turn your mind to it.) At any rate, I reserved judgment while she was making them, and once they started making amazing smells in the oven – I tell you, I was hooked. I love scones, and I love the smell of them baking, and the strawberries lent just a bit of sweet fruitiness to the smell….. Oh, yes. And once they got to the table I ate way too many, especially considering there were eggs and bacon and something else she had made along with the scones. I had to get the recipe from her afterward – for that and for her key-lime pie.
6 tbsp butter, chilled
2 cups flour
3 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
2 eggs, lightly beaten
1/3 cup heavy cream + 2 tbsp
1/3 chopped fresh strawberries
Preheat oven to 400°F and line a baking sheet with parchment. Cut the butter into small pieces and return to refrigerator. Whisk together the flour, sugar, baking powder and salt to combine. Add chilled butter and rub with your fingertips until butter is well distributed – it should look like coarse crumbs. Gently stir in the eggs and 1/3 cup heavy cream until the mixture forms a soft dough. Stir in the strawberries.
Turn the dough out onto a lightly floured work surface and pat into a 1″ thick shape. From there you can cut your own triangles or use cookie cutters to achieve the shapes you would like – just make sure to not overwork the dough when you’re gathering the scraps to pat it out once more.
Brush with the remaining heavy cream and dust with raw or granulated sugar, if desired. Bake until golden-brown, about 18-20 minutes. Serve warm. Eat one or two and then give the rest away so that you don’t eat the whole batch in one sitting. You’ll understand when you make them.