Raise your hands if you are always trying to find new but delicious breakfast ideas for your kids. As you all know, pancakes are a staple around our house. And if not pancakes, it’s chocolate oatmeal (Cali’s favorite), cereal, or toast and eggs. On occasion I’ll make a sweet bread or muffins, but more often than not you will find us eating the usual. Today we were off from therapy, so aside from the thirty minutes of table time with the girls, our time was spent making scones. Strawberry walnut scones!!
This recipe doesn’t scream over the top healthy but again, I would opt for homemade over prepackaged any day. There is something worthy about knowing each and every ingredient that goes into your dish or dessert. No preservatives or crazy weird ingredients that you can not pronounce. Although I guess this isn’t always true. Many times the ingredients put into a homemade dish are in fact prepackaged and already packed with preservatives or other who knows what. Well…life isn’t perfect, so I guess our diets aren’t going to be either.
Sometimes I wonder how all these recipes relate to autism. The truth is, they hardly ever do. I do however, think there is something special about spending time in the kitchen with Cali and Ava. Such a quality time (if they are not fighting and I’m not burning something!). And, trying our hardest to make food wholesome and healthy actually brings me relief and encouragement. Relief because the girls’ diet is never a concern. And encouragement, because in a small way it validates my efforts in trying to be a good mom.
As I mentioned above, these scones definitely don’t bleed the best of the best health benefits, but they do offer a variety in your kids diets. Never a bad thing to introduce new food items to the table.
Once again this recipe is from my good friend Ina Garten. No, I have not met her. And no, she has no idea who I am. But I consider her my good friend because man, has she made a difference in our kitchen!!! I watched her make this particular recipe on one of her episodes and she adds a few things not listed in the recipe online. So the recipe listed below will be a bit different than the one you might find through the Food Network site. I also think there can be a few substitutions made if your heart desires.
1. Whole wheat pastry flour for her all-purpose flour.
2. 2% Milk or Soy milk (I used this bc this is what I hand on hand) for the cream.
3. 1/2 cup sugar for the 1/4 cup sugar if you like your scones sweet and less like a biscuit.
4. Dried blueberries for the dried strawberries.
Hope you like the recipe!!! Here are a few of my tips when prepping for this recipe. Pastries are very temperamental. You MUST keep the cold ingredients cold!! So your butter, milk, eggs, and egg wash need to be as cold as possible when combining them with the dry ingredients. This is what I do. I cut my butter into 1/2″ cubes, place them in a bowl, and set them back in the fridge. I get a measuring cup, combine the milk and the eggs, give it a light whisk, and place it back in the fridge. I combine my milk and egg for the egg wash and put it back in the fridge. While these sit in the fridge, I flour the surface I will be working on and combine the flour, salt, sugar, and baking powder in a mixing bowl. In a separate bowl I combine the chopped walnuts, small diced DRIED strawberries, and orange zest. I then toss them with the 2 tablespoons of flour. I have my sheet pan w silpat ready to go. When everything is ready and FULLY prepped I bring out the cold ingredients and start mixing. The other CRUCIAL part is to not over mix. If you want light and fluffy scones, then DO NOT over mix. It’s ok to have the flour and butter beating as long as needed to get the pea sized pieces, but once you add the wet ingredients, barely mix.
- 4 cups plus 1 tablespoon all-purpose flour
- 4 tablespoons sugar
- 2 tablespoons baking powder
- 2 teaspoons salt
- ¾ pound COLD unsalted butter, diced
- 4 extra-large eggs, lightly beaten
- 1 cup cold heavy cream (2% milk or soymilk)
- ¾ cup small-diced DRIED strawberries
- 1 egg beaten with 2 tablespoons water or milk, for egg wash
- ½ cup chopped walnuts, roasted
- 1½ teaspoons fresh orange zest
- Turbinado (Sugar In The Raw) sugar for sprinkling
- Egg wash:
- 1 egg
- 2 tbsp milk, soymilk, or water. (I used soymilk)
- Preheat the oven to 400 degrees F.
- Roast the walnuts on a dry skillet over medium heat for ten minutes. Place on a cutting board and give a rough chop with your knife. Set aside in a separate bowl to cool COMPLETELY. You do not want the warm nuts to warm the butter. It is essential to keep the butter very cold. When the heat reaches the butter, steam escapes which cause the scones to be buttery and flaky like a pastry should be.
- In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour,1/4 cup sugar (or more if you choose), baking powder, and salt. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Or if you want, you can combine the flour mixture and butter with a pastry tool or fork to get those same pea-sized pieces. You will, however, want to make sure to use the mixer for the rest of the process. Combine the eggs and heavy cream (or milk or soymilk) and quickly add them to the flour and butter mixture. Combine until JUST blended. Toss the strawberries, walnuts, and zest with 2 tablespoons of flour, add them to the dough, and mix QUICKLY. The dough will be very sticky.
- Dump the dough out onto a WELL-floured surface using a spatula. Be sure there is a substantial amount of flour to prevent the dough from sticking to the counter. Flour your hands and a rolling pin and roll the dough ¾-inch thick. Keep the dough moving as you roll. Meaning, roll then move the dough with your hands to make sure it is not sticking. If you roll over and over the dough will stick and it will make it impossible to cut out the scones. Also, you should see lumps of butter in the dough as you roll. If you don’t, this means you are taking too long and your butter is not staying cold. Cut into squares with a 4-inch plain or fluted cutter (flour this as well), and then cut them in half diagonally to make triangles. Or use a round cutter, such as I did. Place on a baking sheet lined with parchment paper or silpat.
- Brush the tops with egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked. If you touch the center they should feel firm but still have a bounce. Transfer from the baking sheet to a cooking rack. Or if you don’t have one, place pan on a surface that allows for air to circulate the top and bottom.