I often laugh when someone writes a recipe declaring it easy, fast or that cooking is therapeutic. For me cooking and baking is not easy. It’s work regardless how simple the steps are to a recipe. The whole process of prepping, cooking and washing up…(especially washing up) is long and can be tedious at times. For me there is nothing therapeutic about cooking and baking. But there is something satisfying, fulfilling and validating about the process of cooking. If I had to compare it to something…hmmm… maybe giving birth to a child? I’m not saying that a child is on the same level as a fresh loaf of banana bread. But the expression of something as profound as pregnancy being referred to “something in the oven” sums up what baking is in an exaggerated way. Getting ready for your child requires, well the creation (clears throat), the nurturing and caring while in the “oven” and than labour – blood sweat and tears- the finale- a reward…your beautiful baby or that fresh banana loaf. But it’s 100% all you and created by you.
I recently did a friend a favour and received several boxes of various berries and fruits. Gorgeous tiger and dark figs, cherries, strawberries, blueberries and kiwis. I planned to make something with the figs but they were at its prime and I admit my family and I scarfed them down in a matter of minutes. Kiwis – I’m sorry. But I don’t like you. You’re guilty by association. After getting sick one day as a child and barfing the green seedy exotic fruit all over my brand new overalls, I have never been able to try them again. So cherries, blueberries and strawberries in a triple berry scone (I know it’s not a berry…but they’re adorable like a berry)
I made these scones when I was in a pinch to make a quick thank you for my daughters friend for hosting her at their cottage. Now if you are skipping the glaze (which I don’t recommend), try adding a touch more sugar as I lessened the usual ratio. Not crazy about super sweet scones but the drizzle does add a perfectly balanced and lovely sweet citrus zing. Remember, scones should be tender, slightly flakey, buttery with a touch of sweetness. So here it is. A super fast and easy scone recipe (sniggering- bahaha).
Bon app!
- FOR THE SCONES:
- 260 g or 2 cups AP flour
- 2½ teaspoons baking powder
- pinch of table salt
- ½ teaspoon of cinnamon powder
- 50 g or ¼ cup granulated sugar
- 115 g or ½ cup butter or 8 tablespoons cold unsalted butter
- ½ cup heavy cold cream
- 1 large egg
- ⅓ cup overflowing fresh blueberries
- ⅓ cup overflowing freshly chopped strawberries
- ⅓ cup overflowing with pitted cherries
- ⅓ cup toasted walnuts (optional)
- FOR THE DRIZZLE:
- 125 g or 1 cup icing sugar
- 4 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla bean paste
- FOR THE SCONES:
- Preheat oven to 400F (205C), line baking tray with parchment paper
- In a medium metal or plastic bowl, grate butter on box grater's biggest hole and pop in freezer uncovered- let it sit in freezer while you gather rest of ingredients
- In large bowl, sift flour, baking powder, cinnamon, salt and sugar and whisk well and set aside
- In a small bowl, whisk the egg and cream together and set aside
- Add the cold butter in the flour mixture with fingers, tossing for about 15-20 seconds
- Pour the cream/egg mixture to the dry flour mix and stir gently with spatula - DO NOT over stir. stir still ingredients become just wet
- Fold in all the berries and the nuts (if you're adding)- don't overwork dough here
- shape the dough into a disc about 8 inches wide and about 1.5 inches thick
- With a sharp knife, cut the disc into about 6-8 equal wedges and separate about 1 cm at most
- Bake for 20-25 minute or until the crust is a golden brown
- Allow to cool before drizzling icing
- FOR THE ICING:
- In a bowl whisk together the freshly squeezed lemon juice, vanilla bean paste and icing sugar
- Drizzle over scones once they've cooled somewhat
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