Recipe: Strawberries and Cream Scones

by Jessica Chan

It’s hard to leave behind a place that holds so many memories, but as I had for most of my life, I turned to baking in the midst of the change.

Since I was 6 years old, I’ve spent countless hours learning about the world that lies within butter and sugar. Baking had been my comfort and constant through the stresses of high school, and it was the way I showed people that I cared – apple pie for dad’s birthday and chocolate cream cake for Mother’s Day. For a long time, I thought it was the actual making of food that I was drawn to, but it’s much more than that. For my family, the kitchen is where we come together to make a meal, and the table is where friendships and family bonds pick up right where they left off, even if we’ve spent weeks or months apart. Food brings people together and creates memories, and to me, that’s magic.

As I packed my belongings, I looked around me, realizing the emptiness of the place that just weeks before had been home. This house was where I had lived all my life, and before that, it was where my mom grew up and where we celebrated every birthday and holiday for as long as I can remember. This home was the place that held memories at every stage of my life – from childhood to young adulthood.

When I baked these scones, it felt right for the first time since I learned we were moving. The sunset streamed in through the kitchen window as it often did when I pulled the tray of strawberry-swirled scones out of the oven. As my mom and I packed away the last of our things, leafing through old photo albums while eating fresh scones, I felt a sense of closure. I came to terms with saying goodbye to the home that had carried me through so many chapters of my life. These scones were the last thing I baked before moving – they represented closure then, and today, when I make these scones, I think back to that moment.

Note: Recipe adapted from the Smitten Kitchen.

INGREDIENTS

2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/4 cup granulated sugar
1/2 teaspoon table salt
6 tablespoons cold unsalted butter, cubed
1 cup very ripe strawberries, chopped
1 cup heavy cream

MATERIALS

Baking sheet
Parchment paper or nonstick spray
Bowl
Whisk
Rubber spatula or spoon
Knife

INSTRUCTIONS

Preheat the oven to 425 F and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, sugar and salt. Work the butter into the flour mixture with your fingers, flattening each butter cube, until the mixture is crumbly. It’s best to work quickly and handle the dough as little as possible, making sure not to let the butter get too warm. With a rubber spatula, gently stir in the strawberries until they are coated in the flour mixture. Stir in the heavy cream, then knead the dough once or twice in the bowl to create one mass. Again, be sure not to overwork the dough.

Dust your counter with flour, then transfer the dough onto the counter. Sprinkle flour over the top of the dough, then pat it out into a rough circle until it is 1 inch thick. Cut the dough into eight triangles. Place each triangle onto the prepared baking sheet, leaving a few inches between each one.

Bake the scones for 12-15 minutes, or until they are golden at the edges. Cool the scones on the pan for one minute, then transfer to a cooling rack. Serve warm with sweetened whipped cream.