Barefoot Contessas Strawberry Scones Recipes

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CHEDDAR-DILL SCONES

Provided by Ina Garten

Yield 16 large scones

Number Of Ingredients 9



Cheddar-Dill Scones image

Steps:

  • Preheat the oven to 400 degrees F.
  • Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.
  • Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.

4 cups plus 1 tablespoon all-purpose flour, divided
2 tablespoons baking powder
2 teaspoons salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, beaten lightly
1 cup cold heavy cream
1/2 pound extra-sharp yellow Cheddar, small-diced
1 cup minced fresh dill
1 egg beaten with 1 tablespoon water or milk, for egg wash

BAREFOOT CONTESSA'S STRAWBERRY SCONES

The Barefoot Contessa Cookbook, 1999. I have also seen Ina make these scones on her cooking show. On the show, she added some orange zest and also walnuts and her friends went crazy over them. I don't remember how much of the zest or walnuts she added, but you don't have to do that and the recipe will still be delicious!

Provided by Juenessa

Categories     Scones

Time 50m

Yield 14-16 scones

Number Of Ingredients 12



Barefoot Contessa's Strawberry Scones image

Steps:

  • Preheat the oven to 400 degrees F.
  • In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt.
  • Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces.
  • Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended.
  • Toss the strawberries with 1 tablespoon of flour, add them to the dough, and mix quickly.
  • The dough may be a bit sticky.
  • Dump the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick.
  • You should see lumps of butter in the dough. Cut into squares with a 4-inch plain or fluted cutter, and then cut them in half diagonally to make triangles.
  • Place on a baking sheet lined with parchment paper.
  • Brush the tops with egg wash.
  • Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked.

Nutrition Facts : Calories 402.6, Fat 28.4, SaturatedFat 17.1, Cholesterol 160.8, Sodium 525.9, Carbohydrate 30.6, Fiber 1, Sugar 2.1, Protein 6.8

4 cups all-purpose flour
1 tablespoon all-purpose flour
2 tablespoons sugar, plus additional
sugar, for sprinkling
2 tablespoons baking powder
2 teaspoons salt
3/4 lb cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
3/4 cup small-diced dried strawberries
1 egg, beaten with
2 tablespoons water or 2 tablespoons milk, for egg wash

CRANBERRY ORANGE SCONES

Provided by Ina Garten

Time 55m

Yield 14 to 16 scones

Number Of Ingredients 12



Cranberry Orange Scones image

Steps:

  • Preheat the oven to 400 degrees F.
  • In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
  • Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
  • Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.

4 cups plus 1/4 cup all-purpose flour
1/4 cup sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
1 tablespoon grated orange zest
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 tablespoons water or milk, for egg wash
1/2 cup confectioners' sugar, plus 2 tablespoons
4 teaspoons freshly squeezed orange juice

STRAWBERRY SHORTCAKES, DECONSTRUCTED

Provided by Ina Garten

Categories     dessert

Time 40m

Yield 6 servings

Number Of Ingredients 11



Strawberry Shortcakes, Deconstructed image

Steps:

  • Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
  • Sift the flour, 2 tablespoons sugar, the baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Combine the eggs and heavy cream in a measuring cup and, with the mixer still on low, add to the flour mixture. Mix until just combined. The dough will be sticky.
  • Dump the dough out onto a well-floured surface. Flour a rolling pin and roll the dough 1/2 to 5/8 inch thick. You should see lumps of butter in the dough. Dip a 2-inch plain round cutter in flour and cut 16 to 18 biscuits. Place on the sheet pan, brush the tops of the biscuits with the egg wash, and sprinkle with sugar. Bake for 15 to 20 minutes, until the tops are browned and the insides are fully baked. Cool on the pan.
  • To serve, toss the strawberries with 1/3 cup of sugar and the Grand Marnier in a medium bowl. Place the berries in 6 martini glasses, top each with a dollop of whipped cream, and serve with 2 or 3 shortcakes on the side.

2 cups all-purpose flour
Granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
2 extra-large eggs, lightly beaten
1/2 cup cold heavy cream
1 egg beaten with 2 tablespoons water or milk, for egg wash
2 pints fresh strawberries, hulled and thickly sliced
2 tablespoons Grand Marnier liqueur
Sweetened whipped cream

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