Berry Filled Scones

All winter long. . .we are thankful for California strawberries. . .but once summer crops begin to ripen in Canada. . .we shop locally. The flavour of fresh picked strawberries from the field cannot be duplicated. Strawberry pies. . . Strawberry Shortcake, Strawberries with ice cream and one of my favorites. . for breakfast. . and lunch time. . .and late in the evening. . is Strawberry Scones.

I inherited a tart press from my mom. . .I have no idea where she purchased it. . but if you ever see one similar (click on the picture to enlarge the bottom left view of my tart press) . . .snap it up. . .it makes the most delicious little tarts. . .and scones.

Edited later thanks to the kind commenters .. the cut - n - seal can be found here
Fruit Filled Scones

• 2 cups all purpose flour
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons white sugar
• 1 large farm fresh egg. . .in a measuring cup. . with enough . . .
• buttermilk to fill to one cup (with the egg in it)
• 1/3 cup canola oil .. .or some other light oil
• sliced berries (strawberries, raspberries, blueberries .. or blackberries)
• 1/2 cup of confectioners/icing sugar
• a little warm water

1. Stir together the flour, baking powder, baking soda, salt and sugar in a large bowl.
2. Beat the egg in the measuring cup and add the buttermilk to fill to the one cup line.
3. Make a well in the flour mixture.
4. Pour in the egg/buttermilk and the oil.
5. Stir only until it comes together.
6. Dump it onto a floured surface and knead a few times until the wet and dry are combined. (DO NOT overwork your dough . .the scones will be tough)
7. Roll the dough onto a floured surface . ..to a 1/4 inch thick.
8. Cut with large 4 inch tart cutter or you can use a large glass jar.
9. Put half the cut rounds on a cookie sheet. .lined with parchment paper . .(to catch drips)
10. Put berries in the center of each round. ..cover with the second round. . .and crimp with the tines of a fork. .or press down with the tart press.
11. Bake at 400º for 20 minutes or until golden brown.
12. Make a drizzle icing from 1/2 cup icing sugar and a teaspoon or two or warm water and drizzle over the scones while still warm.

If you want to give yourself a head start in the morning if you are having guests for brunch, mix up the dough and wrap well and refrigerate it overnight.

The recipe will make about 6 large scones.

Strawberry Sheet Pie

Strawberry season is right around the corner so I thought I would share another dessert that serves 20 good sized pieces or up to 30 smaller ones.  Make the pastry for the crust a day ahead and you will have half the work finished for the day of your party.   You'll only need half of the pastry. .the other half can be wrapped in two separate discs and frozen for double pie or two single pies.

   

Dorothy's Pastry

• 5 cups flour
• 4 teaspoons brown sugar
• 2 teaspoons salt
• 1 teaspoon baking powder
• 1 pound Lard  (not shortening)   ( I use Tenderflake brand)
• 1 egg and 1 tablespoon white vinegar and enough COLD water to make 1 cup

1. Put the dry ingredients in a very large bowl.
2. Stir it up with a pastry blender to evenly spread the ingredients through the flour.
3. Cube the lard and cut it into the flour mixture until it is the size of oatmeal.
4. Drizzle the water/egg/vinegar mixture over all the dry ingredients and stir with a fork until a shaggy dough forms.
5. Dump it onto a pastry mat and pull together to form a large ball.  Don't over mix.
6. Divide the pastry in half.  Divide half into two parts so that you will have three pieces all together.
7. Wrap the three pieces separately in plastic wrap.  Chill.
8. Preheat oven to 400 F.
9. For this dessert, take the large piece of pastry and roll it onto a floured pastry mat or well floured counter large enough to come up the sides of a 13 X 18 X 1" cookie sheet.  Roll the pastry up onto your rolling pin and transfer to the cookie sheet.  Trim the edges along the top of the cookie sheet.
10. Prick the dough with a fork every couple of inches and line the pastry with foil, pressing firmly onto the pastry, covering it all. ..extra does not need to be trimmed.
11. Bake 10 minutes and then remove the foil and bake until evenly browned.  Do not underbake ..you want the pastry nice and crisp.  Cool for an hour before adding the first layer.

Cream Cheese Layer

• 2 - 8-ounce packages cream cheese
• 1/2 cup white sugar
• juice of half a lemon
• 2 tablespoons instant vanilla pudding powder
• 1/2 cup heavy whipping cream

1. Beat the softened cream cheese together with the remaining ingredients and carefully spread evenly over the cooled pastry crust.

Strawberry Filling 

• 4 pounds strawberries diced (it makes it easier to cut nice slices if the strawberries are diced to about 1/4 inch pieces
• 3/4 cup white sugar
• 1/3 cup cornstarch
• 2 cups water
• 1 small package strawberry gelatin

1. Combine the sugar, and cornstarch in a large pot and stir to blend the cornstarch with the sugar.
2. Add the water and bring to a boil, stirring the whole time.
3. Add the package of gelatin and stir.
4. Add the diced strawberries to the pot and allow to cool for to room temperature.
5. Spoon the filling over the cream cheese layer and chill.

Beat 2 cups whipping cream, 1/2 cup sugar and several packages of whipping cream stabilizer or several tablespoons of vanilla instant pudding.  Using a pastry bag with a large star tip decorate and then slice and serve.