This week, May 7-11, is Teacher Appreciation Week! My daughter’s Classroom Moms planned some great ways to show our appreciation. Earlier in the week the kids wrote thank you notes, brought in a piece of fruit each for a fruit basket, and today a flower from each of the kid’s gardens. Also today, one of the Classroom Moms suggested an added special touch with bringing in a cup of coffee and a breakfast goodie for the teacher. I was only too happy to bake a goodie for my daughter’s teacher!
I decided on making some scones, which is probably a healthier option in the morning with a cup of coffee. Strawberries are super sweet this Spring and I’ve been wanting to try a Strawberry Scone recipe from the King Arthur Flour website for ages. So it wasn’t very difficult for me to decide on what to bake and I had heard that the teacher loved strawberries.
This will probably be one of the most shortest blog posts since I wanted to get this recipe out there just in case some part of the country is still celebrating Teacher Appreciation Week; however this is probably not the case. But . . . why be limited to show our appreciation to teachers only within a designated week? Teachers are our unsung heroes that greatly impact our childrens’ future. So . . . thank your teacher with these scones any time, any day, of any week!
The King Arthur blog has great step-by-step instructions complete with pictures for these Strawberries and Cream Scones. So instead of recapping the recipe and steps, let me share with you what I noticed about this recipe.
- Because this recipe uses fresh strawberries both puree and diced, best to use the softer strawberries in the puree and the firmer ones for the diced bits.
- I ran out of all-purpose flour and so I used 3 cups AP flour and 1 cup whole wheat pastry flour (which btw I only use King Arthur flours that are unbleached). These turned out well with a slight nuttiness from the whole wheat flour.
- I originally did “drop” scones, but found they weren’t very pretty, but delicious to eat!
- I ended up using my mini-scones pan, which from the pics you’ll see that they turned out nice and triangular. We definitely eat with our eyes first.
- I added some lemon juice from a half a Meyer lemon into the scone mixture.
- You MUST MUST MUST try the glaze topping that is place on the scones prior to baking! This provides a very nice crunchy top that is surprisingly not as sweet as I thought it would be. I can only equate it to a crunchy streusel-like topping.
And there you go! Thank you to all the teachers who are dedicated to our childrens’ education and future!
And if any teacher is reading this post and shaking your head because of the grammatical errors, I can only blame speed. In my haste to get this out quickly, I didn’t do my quadruple check on this post! But I am sure you can turn a blind eye with such a sweet treat.