Once again the food section of the L.A. Times features an SOS article that makes your mouth water just by reading the recipe.
CULINARY SOS
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
Servings: 12
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.
Thanks Sylvie, for posting this over on my blog in answer to my scone sadness. I will definately give this a try. I love strawberries!
ReplyDelete*Lauren
www.fancyglass.blogspot.com
thanks for posting...looks yummy! I LOVE Jane's Cakes....
ReplyDeleteA year plus later I realized a small editing problem on this post. The last part of the recipe is listed below:
ReplyDeleteHeat 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.