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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
In the Kitchen is a series created to inspire others to cook more for themselves. It’s an effort to make healthful eating attainable in a zero-plastic way. It’s an ode towards the one life hack that keeps us well on our financial track. Hoping to slow people down this fast-paced track, I suggest giving up the dine-out and to-go habit, even for just a day a week. Some recipes are meant to be shared with your community, lest it be two or twenty. Others, more decadent and perhaps meant entirely for yourself. In either case, these are some of our tried, true, and favorited.
This spiced raw chocolate mousse is adapted from Kinfolk Table.
In this summer’s heat, there are times when the best dessert involves staying as far away from the ovens as possible, even if you ARE a bread baker. In fact, especially so. I came across this recipe in Kinfolk Table and was drawn to the simple ingredients used to make a such a luxurious dessert. I was happy to find that the ingredients are staples commonly found in a pantry, and that the preparation would take about 5 minutes of my time. Just my style. As an added bonus, the presentation requires nothing more than a couple of whiskey cups or water glasses and a smattering of sliced almonds (both for looks but also as an added layer to mouth feel).
We’ve been spending the last few days on our patio set, sweating in shorts and a tee, engorging ourselves on this perfect summer’s treat. Plus, didn’t we determine we would choose chocolate??
- 1/4 cup raw almonds, sitting in water for 10 minutes and strained
- 1 heaping tablespoon of raw cacao powder
- 1 ripe avocado, peeled and pitted
- 1 large banana, frozen and coarsely chopped
- 2 tablespoons raw honey, agave, or pure maple syrup
- Pinch of cayenne
- Pinch of ground ginger
- Pinch of sea salt
- Cold water, as needed
- Blend together the softened almonds, cacao, avocados, banana, honey, cayenne, ginger, and salt in a blender until smooth. I had to keep scraping down the sides of the blender to make sure that all the almonds and bananas were incorporated.
- Add water 1 tablespoon at a time to adjust the consistency to taste.
- Topped with sliced almonds. Serve immediately, while cool.
- Conversely, make the mousse ahead of time and store in the fridge. This is a great dessert to make for a large group of people. Serve with blueberries for an even more elevated dessert.
Notes: The original recipe called for hemp seeds instead of almonds and 2 tablespoons of cacao powder. I used almonds because that’s what we had in the pantry and 2 tablespoons was just way too much (gasp!). It also says it serves two, but neither of us were able to eat that much mousse for dessert, surprisingly.