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Fresh Strawberry Scones (and some news)

written by

Aliceson Bales

posted on

May 20, 2023

You get what you pay for, right? And since this is free to you. . . You get the gist. But I am sorry for not putting this recipe up on the blog before now.

And it’s strawberry season! We love it around here! I’ve actually just added strawberries back to my garden. I took them out about 5 years ago because they’re kind of a pain and take up more space than they should for the amount of yield they produce. But I had a weak moment so I gave in and planted another bed of strawberries. We’ll see how long they last.

I generally just buy strawberries from our friend and mentor, David Lay, who has the best strawberries I’ve ever eaten but, again, weak moments will make you do things you wouldn’t normally do. So I planted a whole bed of strawberry plants.

Also this month we interviewed Tim Fillers for the podcast. And when I say “we” I mean Barry. Tim is the owner and operator of Stone Mountain Meats in Greeneville - our abattoir of choice. Tim shared all his knowledge with you, our listener, on what you need to know to feed yourself and your people the very best meat. You can find the podcast here: https://balesfarmstn.com/podca... or anywhere else you listen to your favorites. And if you feel like it we’d love you to leave us a great review AND subscribe to the pod!

We’re also heading to The Homesteading Festival in two weeks and would love for you to join us at Rory Feek’s farm. Our Friends and Family discount is Bales20GA and you can use that at checkout here: https://www.hardisonmill.com/t...

And now for the scone recipe:

2.5 cups all purpose flour

2 tablespoons granulated sugar

1 tablespoon baking powder

Pinch salt

1 stick unsalted butter, diced

2 eggs, beaten

1 teaspoon vanilla extract

0.5 cups whipping cream

1 cup chopped fresh strawberries

Preheat the oven to 400 degrees. 

In one large bowl, combine the dry ingredients. Add the diced butter and cut into flour with a pastry fork or food processor until crumbly. 

In a second bowl combine the wet ingredients and add to the dry ingredients. Mix until just combined and fold in strawberries.

Turn the dough out onto a counter and shape into a 1 inch thick circle. Cut into 8 wedges and place on a baking sheet. Bake at 400 for 18-20 minutes, or until golden. Take out of the oven, cool and then glaze with the following:

Everyday glaze:

1 cup powdered sugar sifted

1 tablespoon liquid (you can use milk, whipping cream, water or other liquid you like. I sometimes change it up by using Walker’s Strawberry Rhubarb Margarita Mix which is a liquid and nonalcoholic mixer I find at The Greenehouse in Greeneville. It’s a Tennessee made product and can be found or ordered online and it makes a fantastic glaze. I also use it for the glaze on my lemonade cake in the summer.)

Mix together with a whisk and add more liquid if needed. Pour over the cooled scones and enjoy.

So that’s it. My scones are pretty easy, versatile and quick. You can substitute blueberries, raspberries, blueberries or mango. In the fall I use apples or pears. Whatever fruit you have on hand. They’re easy.

If you have any questions I do hope you’ll text, call or email me. You can also find me on all the social media platforms.

Thanks so much y’all!


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