If you wish to add a fruit glaze then juice or mash fruit with 10x sugar. Just add it in with the flour if you are going to add it to the dough. Spice would work in a glaze or in the dough itself. You can always add more, you can't take away. All of these are assertive so consider adding a little rather than a lot. If you wish to add spice to this recipe then consider the following as they pair well with strawberries: ground cardamom, ground cinnamon, ground cloves, ground ginger, ground nutmeg, and vanilla. Scone dough is a nearly blank canvas that allows for lots of flavors to shine. These flavor suggestions all pair well with strawberries. Consider these my Betty Twist, an easy and inspiring list to help you get more daring and creative. Here at Become Betty, one of my main objectives was always to inspire you, the reader, to be more creative in the kitchen. So here is my completely incomplete list of pairings that should work if you wish to modify the original recipe. I believe that your taste buds are different than mine. And come to think of it, I do want to give you some ideas as to how you can add your own twist to this recipe.Īs a home cook and blogger, a recipe should be a starting point. Honey or honey butter would make for a great compliment as well. Nuts would also make for an interesting topping. This flavor lends itself to a chocolate drizzle (yes dark, milk, or white chocolate would work here as well). ![]() My husband prefers these plain, I love a glaze. If you see lots of flaky layers like a biscuit, you have done your job well. You'll know you are successful in finding the right balance between combining the flaky dough and overworking it when you divide this into 8 pieces.Don't overwork the dough as you'll make it tough.Freeze-dried strawberries are available in most grocery stores, Trader Joe's, or even on Amazon.Just be sure to defrost the dough overnight in the refrigerator. You can make this in advance, freeze the dough, and use it at a later date (or just one at a time).Yes, those watery fruits get a bit wonky if you don't consume them within 24 hours. Because the freeze-dried strawberries don't have the water content that fresh ones do, they will be easier to work into the dough as just one 1.2 ounce bag is the equivalent of 12 ounces of fresh strawberries and won't spoil as quickly either.While it seems like an odd ingredient, freeze-dried strawberries are intense in flavor because the moisture has been removed (don't worry, we will be adding that back in).So this recipe takes care of several things: it eliminates the need for strawberries to be in season but also allows you to pack more strawberry flavor into the dough AND you won't even need to chop the strawberries either.Īlso, if you are feeling less than inspired in the kitchen I've also included ways to modify and inspire some kitchen creativity. Ouch. And yes, seem to crave fruit when it is out of season. ![]() ![]() Plus, I've seen pints of out-of-season strawberries selling for nearly $10 a pint here near NYC. But the tasteless seem to outnumber the deeply flavorful ones I remember from when I was younger. But if you go to the grocery store, more often than not, I've had the unfortunate luck of buying strawberries that were picture perfect, but taste like, well, nothing. Here in the U.S., something has happened to our strawberries.
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