By Cheryl Orr

I’m often asked for my biscuit recipe but it’s a hard one to share. The technique is as important
as the ingredients. It’s not something easily understood from reading a recipe but rather from a
repetitive feel when the dough comes together correctly, much like the muscle memory of a
golf swing.
The biscuits we make today have hundreds of variations from family to family, but all originated
from a quick bread first made in 14th century Scotland—the scone. Scones are a little sweeter
than a biscuit, and also contain egg. Otherwise, the recipes are the same. Both biscuits and
scones are made from flour mixed with a chemical levener such as baking powder or baking
soda. Then a fat, such as cold butter or lard, is cut into the flour mixture until crumbly. A liquid
such as buttermilk or heavy cream pulls the mixture together to form a dough. Seasonings may
vary, such as salt and sugar, or other spices and flavors, but the outcome should be a moist yet
flaky and delicious bite of bread.
Both biscuit and scone dough must not be overmixed and just come together without being too
wet or too dry. Some bakers roll and fold layers of dough over each other. I prefer to pat the
dough onto a lightly floured surface before cutting into rounds or triangles. European scones
are round, while many in the US cut their scones into triangles. Any dough should rest before
baking, and I like to chill the cut biscuit or scone dough for at least 30 minutes. A hot oven
preheated to 400 degrees is best for baking these quick breads.
This week, I have included my recipe for Fresh strawberry Scones. It’s perfect for our emerging
Spring strawberry season. I recently discussed these quick breads and provided samples at
Edenton Farmers Market. In the past, I have shared the recipes for several other scone flavors,
and I encourage you to be creative and try other kinds of scones as well.
Enjoy!

Strawberry Scones

Makes 16
INGREDIENTS 

•  3 cups all-purpose flour
•  1/2 cup sugar, plus more for sprinkling on top
•  2 tablespoons baking powder
•  1 teaspoon salt
•  1 tablespoon lemon zest
•  12 tablespoons frozen unsalted butter
•  1 cup fresh strawberries, small diced
•  3/4 cups cold heavy cream, plus more for brushing on top
•  1 egg beaten
•  1 teaspoons pure vanilla extract

Glaze

• 1/2 cup powdered sugar
• 1 Tablespoon lemon juice
• 1 Tablespoon cream

PREPARATION

1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Set aside.
2. In a large bowl, whisk together all the dry ingredients. Add the zested lemon rind. Using a box grater, grate the frozen butter into the dry ingredients. Add the blueberries. Gently toss all together.
3. Stir together the cold cream, beaten, and vanilla and pour over the flour mixture and stir until just combined, adding a little more cream if needed. Lightly mix until the dough just comes together. Do not overmix.
4. On a lightly floured cutting board pat the dough into a square, about 3-inch thick. Using a sharp knife, evenly cut the large square into four smaller squares. Cut each square into four triangles. Place the scones on the prepared baking sheet, about an inch apart. Place the pan in the refrigerator and chill for 45 minutes before baking, or freezer for fifteen minutes.
5. Brush the chilled scone tops with heavy cream. Sprinkle tops with raw sugar. Bake for 10 minutes. Rotate the pan, and bake an additional 10 minutes or until cooked through. Cover loosely with foil if browning too much.
6. Cool. While cooling whisk together the glaze. Drizzle glaze over tops.
   Note: Can be made ahead and stored in the refrigerator up to 2 days or frozen for up to 3 months.

If you have a cooking question, contact me at cher.orr@gmail.com and I’d be happy to assist!
Cheryl Orr is offering weekly Pop-up events at Edenton Bay Trading Co.v that all can attend. She is
currently completing her cookbook, and offering private cooking classes, small catering, and private chef dinners. See all on http://www.edentonepicurean.com

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