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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
(click here for details)


Primary category: Breads


1/2 c strawberries (cut into 1/4 inch pieces)
2 c cake flour
3 tsp baking powder
1/4 c sugar
2 tsp salt
4 TB unsalted butter
1 TB orange zest
1 c heavy cream


Preheat oven to 400°. Mix flour, baking powder, sugar and salt in a large bowl. Cut butter into small cubes and blend with a pastry blender until it resembles oatmeal (or small peas, if you don't like oatmeal). Add the orange zest and strawberries. Then slowly and gradually add the cream while mixing with a fork.

As soon as the flour starts to come together into a dough, remove from the bowl and form into a ball. Place on a lightly floured surface and knead gently four or five times. Then shape with your hands (or a rolling pin) into an 8x10" rectangle. Cut the rectangle lengthwise into two 4x10" rectangles. Cut each of those into 6 or 7 triangles and place on an ungreased baking sheet.

Bake for 20-25 minutes until golden brown. Serve warm with softened butter, jam, creme fraiche or just as they are!


Strawberries & Cream Scones - NOTES

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Strawberries & Cream Scones - REVIEWS



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