Strawberries and cream

I thought I would start the recipe posts to go along with this week's strawberry tea with the savories and the scones.

 

These sandwiches were very simple.  The chicken salad I made as I normally would with rotisserie chicken pieces and mayonnaise.  I then added a bit of lemon juice and chopped strawberries to taste.  I thought about adding a bit of sugar, but the strawberries were the perfect amount of sweet/sour to make the chicken salad delicious.

 

The cucumber rounds are simply that--I used a 3 inch cookie cutter on wheat bread, spread cream cheese on top with some cut up fresh mint from my garden, toped with a cucumber followed by half of a strawberry. 



Next we have strawberries and cream scones that, I must say, were wonderful!  My taste testers also thought this was a good recipe.  I began with a recipe from TeaTime Magazine, but made some changes (some by mistake  because I wasn't paying attention) so I will share it here. 

Strawberries and Cream Scones

 



2 1/4 cup all purpose flour
1/3 cup plus 1/6 cup sugar
2 tsp baking powder
1/2 tsp salt
4 tbls cold, salted butter
1 bag dried strawberries, chopped
3 oz cream cheese, diced
3/4 cup plus 3 tbls cold heavy whipping cream
1/2 tsp strawberry extract
1 extra large egg

Preheat oven to 350 and line baking sheet with parchment paper.
In a medium bowl, combine flour, sugar, baking powder, and salt, whisking until blended.  Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs.  Add strawberries and cream cheese, tossing lightly until coated with flour mixture.  Set aside.
In a small bowl, combine cream, beaten egg, and strawberry extract.  Add to flour mixture, stirring to combine. 
Drop scones by the spoonful onto sheet.
Bake until edges of scones are light golden brown, approximately 18 minutes.  Let scones cool on pan for 5 minute.  Remove from pan, and let cool completely on a wire rack.  Recipe makes about 20 scones.