This simple and delicious recipe for Scones with Strawberry Butter is from Out to Brunch: At Mildred Pierce Restaurant by Donna Dooher and Claire Stubbs. I got this book after going to Mildred Pierce Restaurant for brunch a few years ago. The restaurant was named after the original movie which starred Joan Crawford and was recently remade for TV with Kate Winslet. It was a beautiful and ornately decorated restaurant with an innovative menu. For brunch they served dishes with names that were inspired by characters from the film like, "Huevos Monty" and "Mrs. Beiderhof's Pancakes". Shortly after my visit there, the restaurant closed. If I have my facts straight, I am pretty sure this was due to issues with releasing the space.
It eventually reopened in a different neighbourhood, with a more modern and minimalist aesthetic in its decor and a new name: Mildred's Temple Kitchen. I have only been to the newer location for dinner which was great. According to their website (www.templekitchen.com), their brunch menu seems to be similar from what I can recall. If you happen to be in the Liberty Village neighbourhood in Toronto, it is definitely worth checking out!
As for this particular recipe, the scones were crisp on the outside, with a fluffy interior. They have a pleasant hint of lemon which makes this typically dense treat seem lighter. Combined with the strawberry butter, you have a refreshing teatime treat that would be ideal in the spring and summer months. The butter can be made with any kind of fruit that is in season.
Ingredients:
Scones (makes 12)
3 cups (750
ml) all-purpose flour
2 tsp (10
ml) baking powder
½ tsp (2 ml) baking soda
⅓ cup (75
ml) white sugar
¼ tsp (1 ml) salt
½ cup (125 ml) unsalted butter, cold
½ cup (125
ml) shortening, cold
⅓ cup (75
ml) dried black currents (optional)
1 Tbls (15
ml) grated lemon zest
1 cup (235 ml) 35% cream
1) Preheat the
oven to 400°F (200°C).
2) In a large
bowl, sift together the flour, baking powder, baking soda, sugar and salt.
3) Using a
coarse cheese grater, grate the unsalted butter into the dry ingredients. Add
the shortening, and with your fingertips, break it up into small pieces.
Combine the mixture with your hands until it resembles cornmeal. Stir in the
currants and lemon zest. Add the cream, gently working the mixture until the
flour is incorporated and the dough forms a ball.
4) Turn the dough out onto a lightly floured surface and gently roll out to a 1” (2.5 cm) thickness. Dip a 2”(5 cm) round cookie cutter (or glass) into some flour and stamp out the scones. Press the scraps together and again pat into a 1” (2.5 cm) thickness. Cut out the remaining scones.
5) To bake, place the scones 2” (5 cm) apart on a parchment paper-lined baking sheet. Lightly brush the tops with some 35% cream and sprinkle with a little sugar.
Bake for 15 to 18 minutes on the top rack of the oven until the scones are lightly golden on the outside, fluffy on the inside. Best served hot from the oven.
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Ingredients:
Strawberry Butter
1 cup (250
ml) ripe strawberries, hulled and cut
into small pieces
1 Tbls (15
ml) white sugar
1 lb (454 g) unsalted butter, soft
5 Tbls (75
ml) icing sugar
In a bowl, combine the strawberries with the white sugar and let stand for 10 minutes until the berries have released their juices. In a separate bowl, using a wooden spoon, cream the butter and icing sugar until light and fluffy. Beat in the strawberries and their juices until evenly blended.
Can be stored in a covered container in the refrigerator for up to 5 days or frozen for up to 2 months. Always serve the strawberry butter at room temperature.
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