Note: this was posted before becoming a gluten-free blog. Contains gluten.

Ina {Garten} can do no wrong in my book. I’m 92% certain of that.

Even when you mess up her recipe. Like I just did. It still tastes good.

This {see photo above} is what happens when I get distracted.

Butter begins to melt + slightly over mixing = flat scones.

My excuse? My husband came home early. Enough said.

However, my husband loved them, even after he told me they needed to be “more crumbly”, like a scone should be.

The perfectionist in me didn’t want to share this mishap with you, but then realized we all make mistakes and figured you might learn from me and make “more crumbly” scones the first time. I look at baking mishaps as simply a learning. Now I know, right?

Of course, I plan on making these again, [says the perfectionist].

{Created/Photographed by With Style and Grace}

Ina Garten’s {Double} Strawberry Scones

PRINT Recipe

{adapted from Ina Garten}

Ingredients

• 4 cups + 1 tablespoon all-purpose flour
• 2 tablespoons sugar, plus additional for sprinkling
• 2 tablespoons baking powder
• 2 teaspoons salt
• 3/4 pound of cold butter (about 3 sticks), unsalted and diced
• 4 extra large eggs, lightly beaten
• 1 cup heavy cream
• 2 cups (small) diced strawberries – original recipe calls for 3/4 cup
• 1 egg beaten with 2 tablespoons water or milk = egg wash

Directions

Preheat oven to 400 degrees. Line baking sheet with parchment paper and set aside.

Toss strawberries with 1 tablespoon for flour, set aside.

Using your electric mixer (with paddle attachment) combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt. At the slowest speed, drop small (pea size) pieces of the cold butter. Quickly combine eggs and heavy cream  to the flour and butter mixture. Combine until just blended. Add {floured}  strawberries to the dough, mix quickly. Yes, the dough will become a bit sticky.

I placed the dough in the fridge for about 20 minutes – I like to make sure I’m working with cold dough.

Be Sociable, Share!

•