And we're off! Alyna and I have been the dearest of friends since minute one of our Wellesley days, and I am really excited about this little side project of ours. Although we've not lived in the same place since college, we've stayed close over the years, mailing each other treats from our respective cities, sharing photos of little culinary creations and recipes, as well as other morsels of greatness: a sublimely bonkers music video parody here (Seth Rogen batting his eyelashes kills me), a too good to be true ice cream description there; an enticing restaurant review there, a tremendously moving episode of Radiolab here.
With that, here are some baby scones. These were inspired by this cake at Cafe Madeleine here in San Francisco that I am always pining for while waiting for my lunch order.
Bébé Strawberry Basil Scones
Adapted from Joy the Baker
Makes about 20 to 24 small scones
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup turbinado sugar
1 teaspoon pure vanilla extract
1 1/3 to 1 1/2 cups heavy cream
1 cup coarsely chopped fresh strawberries
2 heaping tablespoons of minced basil
Place a rack in the upper third of the oven and preheat to 425 degrees F. Line a baking sheet with a Silpat or parchment paper.
In a medium bowl, stir together flour, baking powder, salt, and sugar.
In a liquid measuring cup, mix together 1 1/3 cups cream and vanilla extract. Slowly pour the cream and vanilla mixture into the dry ingredients, tossing and stirring as you go. Add the strawberry chunks and minced basil. Toss together. Add up to 2 more tablespoons of cream if necessary to create a moist and cohesive, but not sticky dough.
Transfer the dough onto a lightly floured work surface. Gently gather and knead the dough into a disk that is about 3/4 of an inch thick.
Use a small biscuit cutter to cut small 1 1/4-inch circles from the dough disk.
Place circles 1-inch apart on the prepared baking sheet and bake for 12 to 14 minutes, or until golden brown and cooked through.
Remove from the oven and enjoy warm. You can also freeze some of the unbaked circles to enjoy at a later time, just add a minute or two to the baking time.