Last summer we picked strawberries. And picked strawberries and picked strawberries. We ate as many as we could, and the rest we cleaned and put into freezer baggies for later enjoyment. I have about 5 large freezer bags full of strawberries. Strawberry picking season is only a few months from now, so I decided it was time to use some of the strawberries from last season. Now I will be the first to admit this is NOT a baking/cooking blog, and I am NOT he best baker in town, but I do try to bake as best as I can!
So I searched the internet for s yummy looking strawberry recipe that Bluebell and I could enjoy and came across Strawberries and Cream biscuits from The Smitten Kitchen.
I decided to make two batches. One exactly the way The Smitten Kitchen had them, and one with a mix of white and whole wheat flour, sugar substitute and 1% milk to reduce the calories and the Weight Watcher Points.
Strawberries and Cream Biscuits
2 1/4 cups all-purpose flour
1 tablespoon aluminum-free baking powder
1/4 cup granulated sugar
1/2 teaspoon table salt
6 tablespoons cold, unsalted butter
1 cup chopped very ripe strawberries
1 cup heavy cream
Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. (I used a Pampered Chef stone, so I did not line with parchment paper)
In the bottom of a large bowl, whisk flours, baking powder, sugar and salt together. Add butter, either by cutting it in with two knives or a pastry blender (alternatively, you can freeze the butter and grate it in on the large holes of a box grater. Cut it 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. Gently stir in the strawberries, so that they are coated in dry ingredient, then stir in heavy cream. (I like to use a rubber spatula to gently lift and turn the ingredients over each other.) 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. Do not worry about getting the dough evenly mixed. It’s far more important that the dough is not overworked.
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. Cut into 2 1/2-inch circles with a floured biscuit cutter or top edge of a drinking glass, pressing straight down and not twisting (this makes for nice layered edges) as you cut. Carefully transfer scones to prepared baking sheet, leaving a couple inches between each.
You can re-roll the scraps of dough, but don’t freak out over how wet the dough becomes as the strawberries have had more time to release their juice. They’ll still bake up wonderfully.
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. Makes approximately 15 biscuits.
(I apparently rolled my dough too thin as my biscuits were not as tall as the Smitten Kitchens. I will make them thicker next time)
The calories for each of these biscuits is about 250 each (they are 5 Weight watcher points each). SO if you had a biscuit and some fruit for breakfast you would be fine.
I will say that my biscuits were a little flat (I rolled them too thin). However, they were still super yummy and had a “scone” type look.