Strawberry Cream Biscuits

Summer seems to be slipping away and turning into fall up here in Seattle. We’ve had an amazingly sunny past few months, but today marked our first drizzly day in quite some time. Instead of giving into fall just yet, though, I wanted to post a fun and summery recipe for these Strawberry Cream Biscuits I found on Smitten Kitchen. They tasted delicious just out of the oven, and are basically a version of strawberry scones that can easily be eaten all by itself. I never knew this type of baked good could be so easy to make, but it was a cinch with the help of my trusted Kitchen-Aid!

Ingredients:

2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/4 cup granulated sugar
1/2 teaspoon salt
6 tablespoons cold, unsalted butter
1 cup chopped very ripe strawberries (Each strawberry cut into 4 or more pieces, depending on size)
1 cup heavy cream

Directions:

1. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
2. In the bottom of a large bowl, whisk flours, baking powder, sugar and salt together. 

3. Add butter, either by cutting it in with two knives or a pastry blender (you can also freeze the butter and grate it in on the large holes of a box grater), breaking it up until the mixture resembles a crumbly meal with tiny pea-sized bits of butter. 

4. Gently stir in the strawberries, so that they are coated in dry ingredient, then stir in heavy cream. (use a rubber spatula to gently lift and turn the ingredients over each other.) 

5. When you’ve mixed it in as best as you can with the spatula, go ahead and knead it once or twice in the bowl, to create one mass. Don't worry about getting the dough evenly mixed. It’s more important that the dough is not overworked.

6. Generously flour your counter. With as few movements as possible, transfer your dough to the counter, generously flour the top of it and with your hands or a rolling pin, gently roll or press the dough out to a 3/4-inch thickness. 

7. Cut into 2 1/2-inch circles with a floured biscuit cutter or top edge of a drinking glass (this is what I did!), pressing straight down and not twisting as you cut. 

8. Transfer scones to prepared baking sheet, leaving a couple inches between each.

Bake the scones for 12 to 15 minutes, until bronzed at the edges and the strawberry juices are trickling out of the biscuits in places. Cool in pan for a minute, then transfer to a cooling rack. Serve warm or at room temperature.

 I ate mine with a few extra strawberries and some whipped cream!