Happy Mother's Day everyone!
Everyone carries a special place in their heart for their Mom! They are there to lean on, support us, comfort us, and provide us with never ending love.
My mother is a truly special woman. Our bond goes beyond a mother-daughter relationship into a true friendship that grows more each passing year.
Although I can't be with my Mom on Mother's Day this year, I've made scones in her honor. Luscious Strawberry Scones!
I just realized that I have never posted a scone recipe. I've made scones...many times in fact...but really don't know why I haven't posted any. It's about time huh?? Well this is a special scone...one with ripe, fresh California strawberries, sweet and tart! The recipe is one I picked up from a Disney chef and slightly altered it to reduce the carbs. As always, remember that you can substitute "real" sugar for my use of Splenda, equal parts.
These scones are tender and full of flavor. They are perfect for breakfast, brunch, or just with some nice hot tea. I hope you try them and see how special they are.
Some step by step pics to help you along.
Happy Mother's Day to you all!.....Happy Mother's Day Mom!
adapted from a Disney recipe
1 cup hulled and finely diced fresh strawberries
2 cups flour
1/6 cup Splenda sugar blend, plus a little for sprinkling
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold, unsalted butter, cut into 1/4-inch pieces
1/2 cup plus 1 tablespoon light cream
1 teaspoon vanilla extract
Place the diced strawberries on several sheets of paper towel to absorb their juice. Meanwhile, combine the flour, Splenda, baking powder, and salt in a large bowl.
Cut in the butter with two butter knives or a pastry blender until the flour-coated pieces are the size of peas. Add the strawberries, tossing them gently with a fork to coat them.
Make a well in the mixture. Blend the 1/2 cup of light cream and the vanilla extract in a measuring cup and pour them into the well. Using as few strokes as possible, gently stir the dough until it forms a ball. Let the dough sit for 1 minute.
Dust your work surface with flour. Place the dough on the floured surface and knead it gently three or four times. Pat in into a rectangle about ¾” thick. Using a 2” biscuit cutter, cut rounds out of dough and place them on the parchment paper lined baking sheet. Leave about 1 inch in-between scones.
Brush the tops of the scones with the remaining tablespoon of light cream, then sprinkle the surfaces with additional Splenda. Bake approximately 18 minutes until they are a light golden brown. Let them cool on the baking sheet for 2 minutes, transfer to a wire rack to cool for another 10-15 minutes.