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Chocolate is the undisputed champion of February treats thanks to Valentine’s Day, but when one wants something with a similar reputation for contributing comfort, Kathleen Valle has an opportune option, her Strawberry Scones.
Such treats have become popular coffee house offerings lately, but the Grays Ferry resident prefers developing her own in her home on the 2600 block of Dudley Street. While strawberry preserves are her choice, she said that any variety, even orange marmalade, will do. If marmalade wins out, Valle said to use orange juice in place of the half-and-half.
Ingredients:
2 cups of flour
1/4 cup of sugar
1 teaspoon of baking powder
1 egg
6 tablespoons of butter or margarine, softened
3/4 cup of sour cream
6 ounces of strawberry preserves
1 cup of confectioner’s sugar
2 tablespoons of milk or half-and-half
Directions:
Preheat oven to 425 degrees. Mix the flour, sugar and baking power. Add the butter, and mix together until crumbly. Add the egg, sour cream and preserves, and mix well. Spoon onto a baking sheet, and bake for 20 minutes.
When cool, combine the confectioner’s sugar and half-and-half, placing the blend on top of the cakes. Makes 12 scones.
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