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Strawberry season almost slipped past without my notice. Gone were the invitations to pick fruit from the farm, gone are the baskets of luscious berries that caught my eye at stands, gone are many more familiar indicators of seasons passing by. It wasn’t until a farmer’s market opened up in front of our door that I noticed and realized that strawberry season is here.
Rye and strawberry is one of my favorite flour and fruit combinations. I’m mighty peculiar in that way. I’ve got buckwheat and blueberry pancakes
and einkorn and tomato pizzas, things that go like jam and jelly in my book, and so too with rye and strawb.
These scones are perfect with a light cup of coffee in the mornings. My dad had a habit of dunking bread-like brekkies directly into his mug, but I prefer to bite into this pastry creating a crumby mess on the plate. I personally do not like very sweet pastries – so we added thyme into these scones which make them more savory than normal. Because of that, I can easily eat two to three without walking away feeling heavy. It takes minutes to prepare and these were fresh out of the oven before our room mate even walked upstairs. If sleeping in is more your thing, make then mid-afternoon for a little work-at-home tea break.
This recipe was modified from Kinfolk Table
, by far my favorite published recipe book for it’s unassuming simplicity and charm. If you can, support local and small bookstores such as Lido Village Bookstore
, one of my SoCal faves.
- 1.5 cups dark rye flour, freshly milled if possible
- 1/2 cup all-purpose flour, plus additional for dusting
- 3 tbsp. sugar, plus additional for sprinkling
- 1 tbsp. baking powder
- 1/2 tsp salt
- 1/4 cup plus 2 tbs unsalted butter, cut into small pieces and chilled
- 1 cup dices strawberries
- 2 large eggs
- 1/3 cup heavy cream plus additional for brushing
- 1/s tsp vanilla extract
- Fresh or dried thyme
Useful Baking Tools
- Preheat the oven to 400 F with a rack in the center.
- Sift the flours, sugar, baking powder and salt in a large bowl. Add the butter pieces and with thumb and pointy finger, flatten the butter, pinching floury bits into it. Alternatively, you can use two knives to cut the butter into the flour mixture until it resembles small peas.
- Stir in the strawberries.
- Whisk the eggs together in a separate bowl. Add heavy cream and vanilla to the egg mixture and whisk again until well mixed.
- Stir the egg mixture into the flour mixture with a fork, mixing until just combined. I l liken the end result to one big, shaggy mess.
- Lightly dust a clean work surface (I use a marble pastry slab, but a wooden surface works well too), with flour. Turn the dough onto this surface and knead until just combined.
- Shape the dough into a square (6 inch x 6 inch). Cut the dough into four 3-inch squares, then cut the smaller squares into triangles.
- Arrange the scones on a baking sheet lined with parchment paper. Brush the tops with heavy cream using a pastry brush. Sprinkle the tops generously with sugar and thyme. Depending on the flavor profile you are aiming for, you can favor one topping over another.
- Bake for 16-18 minutes or until the tops are golden brown. Transfer the scones to a rack and cool for 5 minutes. Serve warm.
These babies reheat real nicely in a toaster oven. I would store them in an air tight container on the counter for a few days. I reckon they won’t last long.
For those wondering, these cake plates are from East Fork Pottery