Once again the food section of the L.A. Times features an SOS article that makes your mouth water just by reading the recipe.
A crumbly favorite
From a Times staff writer
When Times restaurant critic S. Irene Virbila finds herself near Century City, she likes to stop in at Clementine for coffee and a pastry. Since Annie Miler opened it nearly five years ago, Virbila has tried practically everything this exceptional baker has made. Lately, Miler's irresistibly crumbly strawberry scones are her favorite.
Total time: 1 hour, 15 minutes, plus freezing time
Note: From Annie Miler of Clementine. It's best to freeze the scones before baking. "That helps them to keep a nice shape," she says. We used a cutter made by Ateco (it comes in the plain daisy set of six). Look for it at Gloria's Cake & Candy Supplies in Mar Vista, (310) 391-4557; Jane's Cakes and Chocolates in Montrose, (818) 957-2511; Kake Kreations in Canoga Park, (818) 346-7621; or Sur la Table in Santa Monica, (310) 395-0390.
4 3/4 cups pastry flour
3/4 cup sugar, divided
1 tablespoon plus 1 1/2
teaspoons baking powder
1/2 teaspoon kosher salt
9 ounces (2 1/4 sticks) butter, frozen and cut into 1/2 -inch pieces
1 1/3 (7 ounces) cups dried strawberries, chopped
2 teaspoons finely chopped lemon zest
1 2/3 cups plus 1/4 cup whipping cream, divided
1. In a food processor, mix the flour, one-half cup plus 2 tablespoons sugar, baking powder, salt and butter, until the butter is in small pieces. Scrape the batter into a bowl and stir in the strawberries and lemon zest.
2. Pour in 1 2/3 cups of the cream and incorporate with a spatula. With your hands, mix the dough by bringing the bottom to the top and working between the fingers. Do not overwork.
3. Turn it out onto a floured surface. Press the crumbly dough together and flatten to five-eighths-inch thick. Cut into 12 scones using a flower-shaped (3 1/4 inches in diameter) or round cutter. Freeze and bake as needed.
4. Heat the oven to 350 degrees (or 325 degrees for a convection oven, which is what Clementine uses). Place the scones 2 to 3 inches apart on a baking sheet lined with parchment or a silicone sheet. Brush the tops with cream, about 1 teaspoon per scone. Sprinkle sugar evenly, about one-half teaspoon per scone. Bake until golden, about 30 to 35 minutes, depending on whether dough is frozen. Cool before removing from the baking sheet.