Strawberry Scones

Strawberry Scones

Strawberry Scones

Nothing beats a fruity scone, especially when it’s drizzled with a fabulous strawberries-and-cream glaze!

Servings

12

Prep time:

15 minutes

Total Time:

30 minutes

Good For:

Dessert, Breakfast

Inroduction

About this Recipe

We love scones in our family. I make them every year for Mother’s Day, which means that I’ve tried a wide variety of recipes. One of my favorites, though, is this strawberry variation.

The secret to light, flaky scones is to NOT overwork the dough. It ought to be stirred until just combined and then patted into place with as few movements as possible. Do not knead, do not roll out!! Just pat into shape and cut. You can either make traditional round scones or cut the disc into triangles.

Ingredients

For the Scones

  • 2 ½ cups flour
  • ½ cup sugar
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 8 tablespoons cold butter, cut into small pieces
  • 2/3 cups + 1 tablespoon cream, separated
  • 1 egg
  • 8 medium sized strawberries, minced

 

Strawberry Glaze

  • 2 strawberries, minced
  • 2 cups powdered sugar
  • 1 tablespoon cream
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
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  2. In a large bowl, combine flour, sugar, salt, baking soda, and baking powder. Cut in butter until the mixture resembles coarse crumbs, with some lumps the size of peas.
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  3. In a separate bowl, combine the egg and 2/3 cups cream. Pour into the dry mixture and mix until just combined. Transfer to a floured surface and lightly form into a disc. Cut the disc into 12 wedges or circles. Brush tops with the remaining 1 tablespoon of cream. Bake for 12 minutes.
    .
  4. While the scones cool, make the glaze. In a small bowl, whisk together the strawberries, powdered sugar, and cream until you have a have a smooth glaze. Pour 1 tablespoon of glaze over the top of each scone. Let set up and serve either warm or at warm temperature.

From the Books

Strawberry Scones were featured in All the Inn’s a Stage, but I can also imagine Ella enjoying them while she’s at the tea house in A Lady Unrivaled.

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Baked Oatmeal

Baked Oatmeal

Baked Oatmeal

Fully customizable to suit your family’s tastes!

Servings

9

Prep time:

10 min

Total Time:

45 minutes

Good For:

Breakfast

Inroduction

About this Recipe

I love oatmeal…but sometimes the mushy texture of stovetop or microwave versions aren’t what I have in mind. I fell in love with baked oatmeal at a writers’ conference in Pennsylvania and tried for years to replicate the delicious dish.

I finally found a base recipe that turned out how I wanted in terms of texture, and from there I tweaked to suit my family’s tastes. We use Swerve Brown to cut down on our sugar intake without compromising on sweet or that rich brown sugar taste. Each family member can then customize to tastemy daughter will add maple syrup and milk, I’ll add sugar-free syrup and peanut butter and milk, my husband will do some fresh fruit. You can add those stir-ins into the recipe itself and bake them in, or make your additions right in your own bowl.

Ingredients

Instructions

INGREDIENTS

  • 1 ½ cups milk (dairy or plant-based)
  • 2 eggs, at room temperature
  • ½ cup sweetener—maple syrup, brown sugar, or Swerve Brown all work great
  • ¼ cup (half stick) butter, melted
  • 1 ½ teaspoon baking powder
  • 1 ½ teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 3 cups old-fashioned oats
  • 1 cup stir-ins like fresh berries, chopped nuts, or chocolate chips (optional)

 

For Banana Variation

  • 2 overripe bananas, mashed
  • Decrease to 1 cup milk (rather than 1 ½ cups)
  • Everything else as above

INSTRUCTIONS

  1. Prepare. Preheat oven to 350°F. Grease an 8×8 baking dish or a 2-qt oblong dish.
    .
  2. Whisk (and mash, if relevant). If you’re doing the banana variation, mash up your bananas and then move to the whisking; if you’re doing plain or fresh fruit variations, go straight to whisking together milk, eggs, sweetener, butter, baking powder, vanilla, cinnamon, and salt.
    .
  3. Mix in the oats. If you’re using any stir-ins like berried, nuts, or chocolate chips, stir them in last.
    .
  4. Pour. Pour the oats mixture into your prepared baking dish and smooth the top.
    .
  5. Bake. For 30-40 minutes or until it’s set and no longer wet-looking.
    .
  6. Serve. Let cool for 5 minutes and then cut into squares. Serve with milk, syrup, honey, or whatever strikes your fancy. My family loves adding a bit of peanut butter and syrup to the base recipe and then pouring milk overtop!

From the Books

Breakfasts weren’t often mentioned in Yesterday’s Tides,
but this oatmeal would have been on the table at the inn, for sure!

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Classic Cinnamon Rolls

Classic Cinnamon Rolls

Classic Cinnamon Rolls

Fill them with jam or cinnamon…smother them with icing…and dive in and enjoy!

Servings

12

Prep time:

45 min

Total Time:

12 hours (overnight)

Good For:

Breakfast, Dessert

Inroduction

About this Recipe

 

Is there anything better than an ooey-gooey cinnamon roll? These sweet rolls are fully customizable. Fill them with apple, strawberry, peanut butter, or anything else your little heart desires.

Eating lower sugar or sugar free? Substitute the granulated sugar with All Purpose In the Raw or another sugar alternative and the confectioner’s sugar with Swerve Confection and enjoy the taste without the calories or the blood sugar spikes!

Ingredients

For the Dough

  • 1 cup milk (whole is best; if you don’t have whole, add a tablespoon of cream to your measuring cup and then fill the rest of the way with other milk)
  • 2/3 cup granulated sugar or sugar alternative (I love All Purpose In the Raw!)
  • 2 packets or 1.5 tablespoons active dry yeast
  • 1/2 cup butter, softened and in 4 pieces
  • 2 large eggs, at room temperature
  • 1/2 teaspoon salt
  • 4.5 cups (558 g) all-purpose flour, plus more for rolling

For Classic Cinnamon Filling

  • 6 tablespoons butter, softened
  • 1/2 cup granulated sugar or sugar alternative
  • 1.5 tablespoons cinnamon

For Apple Filling

  • 6 tablespoons butter, softened
  • 1/2 cup brown sugar or sugar alternative (I like Swerve Brown)
  • 1.5 tablespoons cinnamon
  • 2 cups chopped and peeled apples (about 2 medium apples)

For Jam Filling

  • 6 tablespoons butter, softened
  • 1/2 cup jam of choice
  • 1 cup chopped fruit of choice (optional)

For Icing

  • 1 cup confectioner’s sugar or sugar alternative
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons milk
  1.  Making the dough. First, warm your milk either in the microwave or on the stove until it’s warm but not hot, about 95°F or 35°C. Add to the bowl of an electric stand mixer with a dough hook. Sprinkle sugar and yeast over the milk and whisk by hand for a few seconds (if you’re using a sugar alternative, be sure to add at least a tablespoon of regular sugar to feed the yeast–don’t worry, it’ll eat it all up!). Let the yeast sit for 5-15 minutes, until it’s creamy and foamy. Beat in the softened butter on low; it will break up but not totally incorporate. Add the eggs and salt. Gradually add the flour. Once all ingredients are added, increase speed to medium and mix until it turns into a soft dough. Increase speed again to medium high and knead for 6 minutes.
    .
  2. Proof the dough. Turn the dough out onto a floured work surface and knead it by hand for a minute, then form into a ball. Put into a grased bowl, cover with plastic wrap, and let sit for 1-2 hours, or until it has doubled in size. (If your kitchen is cool, turn the oven onto the lowest setting, then turn off as soon as it reaches temp. Slide the bowl into the oven.
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  3. Roll the dough. Grease a 9×12 baking dish. Turn the risen dough out onto a floured work surface and roll to a 12×18″ rectangle. Dough should be smooth and of even thickness.
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  4. Filling. Spread softened butter over the entire rectangle. If you’re using the classic cinnamon filling, mix your sugar and cinnamon in a small bowl and then sprinkle evenly over it. If you’re using fruit, spread the fruit (and brown sugar, for the apple) over the butter.
    .
  5. Make the rolls. Working from the LONG side, roll the dough into a tight log. You want it to be 18″ long when you’re done. Cut into 12 rolls. Arrange them in your baking dish with the cut sides up. Cover and store overnight or for about 12 hours in the fridge.
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  6. Second Rise. In the morning, remove the rolls from the fridge and let rise in a warm spot for 1-2 hours, until they’re puffy.
    .
  7. Bake. Bake the rolls at 375°F / 190°C for 25 minutes or until the tops are golden brown. (Check them halfway through; if they’re starting to brown too much, cover them with foil.) Remove from oven and let cool for about 10 minutes.
    .
  8. Icing. While the rolls cool, mix the icing ingredients in a medium bowl with a wire whisk. Spread evenly over rolls.
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  9. Enjoy!

From the Books

Cinnamon Rolls are featured in several of my books! Mrs. Dawe was renowned for her sweet rolls in the Secrets of the Isles series (as was Polmer’s Bakery!), and the ladies of the Ocracoke Inn in Yesterday’s Tides treat their guests to them as well!

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