We decided in 2024, we are going to share a new bread recipe every single week. While we currently are not on the sourdough train yet (I can't take on one more thing to feed), there are still plenty of ways to make healthier bread than what you get in the grocery store!
Better ingredients, fresher bread for you and your family!
No fluff in these blog recipe posts. Heres the recipe for week 10!
Ingredients:
Dough:
• 3 cups AP Flour
• 1/2 cup sugar
• 2 Tbsp Baking Powder
• 1/2 tsp salt
• 8 Tbsp unsalted butter, soft, cubed
• 1 bag freeze dried strawberries (1.2 oz)
• 1 cup milk
• 2 large eggs
Topping:
• 1 cup powdered susgr
• 1 Tbsp milk
Instructions:
1.Pre-heat over to 500 degrees F. In a food processor, pulse flour, sugar, baking powder, and salt until mixed. About 5 pulses. Add the butter and pulse until mixture resembles fine crumb. About 20 pulses. Transfer mixture to a large bowl and mix in strawberries. Whisk milk and eggs in a seperate bowl. Pour milk mixture into flour mixture, reserving 2 tbsp of milk mixture for brushing.
2. On a well floured surface, empty dough from bowl. Knead dough with hands until smooth ball forms. Add small bite of flour until it’s no longer sticky. Gently press into a 9 inch disk. Using a 2 1/2 inch round cutter, stamp out 8 scones and place them on your prepared tray. Gather scraps and gently form another disk. Cut out 4 more scones and place on prepared tray. Discard the scraps.
3. brush the tops of the scones with the reserved milk mixture. Drop oven temp to 425 degrees F and bake scones for 10-12 minutes. Rotating 1/2 way through bake. Transfer scones to cooling rack when finished. Allow to cool.
4. While scones cool, mix the icing topping. Gently drizzle over the scones when they are cooled. Enjoy!