I don't know about you, but yesterday was hard. Heartbreaking, actually. Right on the heels of destructive storms in North Texas, Oklahoma faces devastation beyond imagination. Tornado season is nothing short of terrifying and the images we are seeing out of Moore, OK illustrate why. And when children are involved, it hurts even deeper.
It seems pretty silly to post a recipe on a hobby food blog today, and believe me I struggled with it. But I believe that food brings people together and brings such comfort. Not only for those directly affected but those of us who are watching, praying, and crying from afar... feeling incredibly helpless.
And so, I'm sharing a recipe for a slightly sweet treat that is feel-good-tasty. It's not something you slave over (you can whip it up in minutes!) but it's absolutely delicious with a cup of coffee. Good for breakfast, dessert, or just a snack when you need a pick me up.
This is a tweak to the Funfetti Chocolate Chip Scone recipe I shared last month and as much as I love all things chocolate, truth be told... I preferred this strawberry version if it came to a vote. So now that strawberries are cheap and plentiful, take advantage of them and whip these up!
Strawberry Funfetti Scones
1 1/4 cups Funfetti cake mix
1 1/4 cups flour (plus more for dusting)
1 stick (8 tablespoons) cold butter, diced
1 cup milk
1/2 cup flash frozen chopped strawberry pieces*
Stir together the cake mix and flour in a large bowl. Add diced cold butter to the flour mixture. Use a pastry cutter or two knives and work the butter into the flour mixture, until it is crumbly.
Create a well in the center of the mixture and pour the milk in the center. Stir gently, keeping the dough in the center of the bowl, until the milk is incorporated. Stir only until the mixture comes together (there will be small chunks of butter still, and that’s okay). Stir in the strawberry pieces.
Sprinkle a small bit of flour over the dough and flour your hands. Turn the dough out onto the prepared cookie sheet. Gently press the dough to flatten into a circle that is an 8 inch diameter.
Use a greased knife to cut into wedges.
Bake for 20-25 minutes, until a toothpick inserted comes out clean.
*To keep the strawberries from becoming too soft/squishy, flash freeze them prior to baking. Chop them into small pieces, spread in a single layer on a baking sheet, and freeze for at least 30 minutes before using.
Source: scone recipe adapted from Crazy for Crust, strawberry method via Confections of a Foodie Bride