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Strawberry scones

Strawberry scones
Anne Cusack / Los Angeles Times

When Times restaurant critic S. Irene Virbila finds herself near Century City, she likes to stop in at Clementine for coffee and a pastry. Since Annie Miler opened it nearly five years ago, Virbila has tried practically everything this exceptional ... Read more

Total time: 1 hour, 15 minutes, plus freezing time | Serves 12
  • 4 3/4 cups pastry flour
  • 3/4 cup sugar, divided
  • 1 tablespoon plus 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 9 ounces (2 1/4 sticks) butter, frozen and cut into 1/2 -inch pieces
  • 1 1/3 (7 ounces) cups dried strawberries, chopped
  • 2 teaspoons finely chopped lemon zest
  • 1 2/3 cups plus 1/4 cup whipping cream, divided

Step 1In a food processor, mix the flour, one-half cup plus 2 tablespoons sugar, baking powder, salt and butter, until the butter is in small pieces. Scrape the batter into a bowl and stir in the strawberries and lemon zest.

Step 2Pour in 1 2/3 cups of the cream and incorporate with a spatula. With your hands, mix the dough by bringing the bottom to the top and working between the fingers. Do not overwork.

Step 3Turn it out onto a floured surface. Press the crumbly dough together and flatten to five-eighths-inch thick. Cut into 12 scones using a flower-shaped (3 1/4 inches in diameter) or round cutter. Freeze and bake as needed.

Step 4Heat the oven to 350 degrees (or 325 degrees for a convection oven, which is what Clementine uses). Place the scones 2 to 3 inches apart on a baking sheet lined with parchment or a silicone sheet. Brush the tops with cream, about 1 teaspoon per scone. Sprinkle sugar evenly, about one-half teaspoon per scone. Bake until golden, about 30 to 35 minutes, depending on whether dough is frozen. Cool before removing from the baking sheet.

Note: It's best to freeze the scones before baking. That helps them to keep a nice shape.


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