Show #206

A wonderful combination of flavors

For the Scones:

4 cups organic bread flour
1 2/3 cups organic cake flour
3 tbsp + 1 tsp baking powder
½ cup granulated beet sugar
1 cup toasted nd chopped black walnuts
2 tsps sea salt
3 1/3 cups heavy cream

Method:

Preheat your oven to 400 degrees. In a large mixing bowl add the flours, baking powder, sugar, walnuts and salt. Lightly mix the dry ingredients together with your hands to blend. Add the cream to the blended dry mix and gently mix until incorporated. When the dough holds together turn it out onto a clean, floured work surface and kneed for 1 minute or so until the dough is smooth.

Using a rolling pin gently roll out the dough into a ½ inch thick rectangle. Cut the dough into rounds, squares or whatever shapes you desire being careful not to waste too much dough.

Place the portioned scones onto a prepared cookie sheet lined with parchment paper or silplat sheet. Using a pastry brush, glaze the tops of the scones with a bit of milk for color during baking. Bake the scones in the center of your preheated 400 degree oven for about 15 minutes or until the scones are golden brown and well risen. Remove to a cooling rack and use as needed.

Marinated Strawberries:

3 pints fresh strawberries, stemmed
2 or 3 tbsps granulated sugar
1 tbsp lemon juice
2 tsps nocello (walnut liquor)
1 tsp lemon zest

Method:

Rinse and drain strawberries, cut each berry into thick slices or halved and quartered and toss with sugar in a large mixing bowl. Add the lemon juice, nocello, and lemon zest and gently mix. Set aside.

Whipped Cream

½ cup well chilled heavy cream
3 tbsps sour cream
1 tbsp confectioners’ sugar
1 to 2 tsps nocello (walnut liquor)

Method:

In a bowl of a mixer beat the heavy cream with the sour cream and the sugar until it holds a soft shape and beat in the nocello. Refrigerate until needed

For Service:

When ready to serve, split each scone in half. Place the bottom half on a dessert plate. Spoon about 1 cup of the whipped cream on the scone, arrange a scant cup of strawberries over and around the whipped cream and top with the remaining half of the scone. Serve immediately.