Strawberry and Cream Biscuits

I will be done with new "scone" recipes some day, I promise. Some day when I'm no longer obsessed... I promise, this one was definitely worth it. Yes! Yes is was! This produced a concoction with a lovely flaky exterior with a soft, moist interior and not too much sweetness-- definitely more biscuity than cakey. And so easy too! And better than the prior strawberry scone recipe I have posted. This now becomes my go to for strawberry scones. And maybe pear scones and everything scones... that is until I find another new recipe. Or want an oatmeal scone. Or a chocolate chip scone. Or... 

Notes: I used half whole wheat flour and loved it, no reason to do it differently next time. Although next time I might try using turbinado sugar instead of white sugar, for some extra crunch and a little interest. 

From Smitten Kitchen:

http://smittenkitchen.com/2012/06/strawberries-and-cream-biscuits/

Ingredients:

2 1/4 C. all-purpose flour (I used half whole wheat, loved it)

1 T. baking powder

1/4 C. sugar

1/2 tsp. salt

6 T. cold, unsalted butter

1 C. chopped very ripe strawberries (could add more)

1 C. heavy cream

Directions:

1. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.

2. In the bottom of a large, wide-ish bowl, whisk flours, baking powder, sugar and salt together. Cut butter into the flour mixture with a pastry blender, breaking it up until the mixture resembles a crumbly meal with tiny pea-sized bits of butter about. 

3. Gently stir in the strawberries, so that they are coated in dry ingredient, then stir in heavy cream. When you’ve mixed it in as best as you can with the spatula, go ahead and knead it once or twice in the bowl, to create one mass. 

4. Generously flour your counter. With as few movements as possible, transfer your dough to the counter, generously flour the top of it and with your hands or a rolling pin, gently roll or press the dough out to a 3/4-inch thickness round and cut into 8 even triangles. Carefully transfer scones to prepared baking sheet, leaving a couple inches between each.

5. Bake the scones for 12 to 15 minutes, until bronzed at the edges and the strawberry juices are trickling out of the biscuits in places. Cool in pan for a minute, then transfer to a cooling rack. Serve warm or at room temperature.