It's definitely that time of year. I love strawberries, everything about them, the adorable little shape, reminiscent of a heart, the shiny, bumpy red skin, the little green leafy hats, the sweet smell, and duh, the taste! So fantastic. As a kid, it was the only time I would endure the scorching sun, sticky humidity, and throngs of kamikaze mosquitoes dive-bombing my skin...just to pick a basket of strawberries from DeLange's Redberry Farm.
Now, in all fairness and honesty, I didn't pick mine fresh this year, shockingly :), strawberries aren't a popular crop choice here in the desert, but they are still in season, which means they are looking plump and juicy at the local farmer's market (brought in from CA, a few hours away). So, in honor of sun burnt, mosquito toughing pickers everywhere, a yummy strawberry recipe for you!
Strawberry drop scones (adapted from southern living cookbook)
2 cups flour (AP) 1/2 cup organic sugar 2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon kosher salt 1 teaspoon grated lemon rind 1/2 cup chilled sweet cream butter 3/4 cup fresh strawberries (chopped into bite size pieces) 2/3 cup buttermilk
preheat your oven to 450 degrees
mix the first 6 ingredients lightly with a spoon. cut in the butter and mix with a pastry blender until crumbly. add the buttermilk and strawberries, and mix with a spatula or your hands until the mixture is moist and sticky. spray a baking sheet lightly with cooking spray, and drop scones onto the sheet...making about 9-12 scones.
If you wish, you may lightly sprinkle a bit of sugar onto each scone before baking. Bake for 14 mins, or until golden on peaks. Let cool, and serve with homemade whipped cream! So fantastic!
We do these as an occasional breakfast treat, or after dinner dessert.