HAPPY NEW YEAR!!! (if you’re Asian) otherwise, HAPPY SUNDAY SWEET!! My house is all a flutter with the goings on of the lunar new year celebrations, lots of noodles being eaten, fish fried, yumminess of epic proportions. The usual.
The Chinese are known for many things…amazing noodles, fun mythology, Buddha, Confucious, making incredibly, adorably, irresistibly, cute bi-racial babies, math…one thing they’re not known for is their pastry. I actually love their custard buns and the like, but they’re not sweet in the traditional sense. In an effort to bring some sweetness to the celebration, I typically make either a red pastry (good luck color) or orange pastry (also good luck) but with about 100% more sugar and flour than Chinese pastry.
This year is no different, but I dedicated it to one of my closest friends, the Gaysian, who also happens to be British…the amount of tea he drinks is staggering. I’ve NEVER seen him drink coffee. It’s bananas. WHY NO COFFEE?? IT’S SO GOOD!!
Oh well. This is why this year I made SCONES!! I also made clotted cream (for cheaters, real clotted cream takes for damn ever)
Strawberry Scones with Quick Orange Clotted Cream
Before you get your knickers in a twist when you look at the recipe, clotted cream is not, I repeat IS NOT supposed to be sweet. The scone is sweet. The cream is not. The taste is somewhere between butter and sour cream, and it’s wonderful.
Strawberry Oat Scones with Quick Orange Clotted Cream
by Cat Bowen
Prep Time: 25 minutes
Cook Time: 15 minutes
Keywords: side snack bread breakfast dessert bars cookie
Ingredients (8 scones)
for the scones
1 cup AP flour
1 cup quick oats
1/2 cup sugar
1 stick COLD butter, cubed
1 tsp vanilla
1 tsp baking powder
1/2 tsp salt
1/4 cup buttermilk
1 cup chopped strawberries (must be fresh)
for the clotted cream
Preheat oven to 375F
for the scones,
it’s easiest to do this in a food processor, processing the butter together with the flour, and then adding all other ingredients save for the buttermilk and strawberries, slowly adding the liquid until it resembles a dry biscuit dough, and then hand mixing in the berries. If you don’t have a food processor, use a pastry blender, and then your hands.
when you have the dough, turn it out onto a floured surface, form into a circle 2″ in height and about 8″ in diameter
flour the tops and sides of the dough and cut into 8 pie pieces
place all 8 pieces on a cookie sheet and sprinkle with sanding sugar (optional)
bake for 15 minutes or until edges begin to brown
for the cream
using the whipping attachment on your mixer or hand mixer, mix all ingredients on high for 2 minutes and then refrigerate. It MAY NEVER be perfectly smooth, but trust me, it will still be absurdly delicious atop your scone.