Strawberry Scones

It’s strawberry season and every market you go, there are plenty of fresh, big, juicy, sweet, ripe strawberries on sale. In Irvine, there are still many strawberry farms around, and some of them are right off the roads. I was driving by one of the main roads in Irvine one early morning and saw the hardworking workers harvesting the strawberries. I couldn’t help it but went straight to the farmers market right next to it and bought two boxes of them.

The good news about strawberry is that everyone in my family loves it, including my picky eating toddler. He had two big and juicy strawberries that day and asked for more. As a mother, I couldn’t be happier that he is eating healthy and that he loves his fruit. I decided to use some of the strawberries to make strawberry scones for breakfast the next morning.

I love my scones with strawberry jam but adding some chopped fresh strawberries into the scones just makes everything so much better. We all loved this wonderful strawberry scones recipe and I am very sure that I will be making a lot of these this season.

Happy Memorial day weekend and have a fun, safe, and wonderful time with your family!

(Click Page 2 for the Strawberry Scones Recipe)

Pages: 1 2

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Our “Bountiful” Cookbook Preview & Roasted Strawberry Scone Recipe

We did it. We made it. And haven’t killed each other over which recipes were going to make the cut.

Though we both have less hair than when we first announced last year, we did figure out how to make our small kitchen more efficient and whose turn it was to use the big burner. It was all about working together side-by-side (literally) and compromise because “someone” wanted to have more cocktail recipes where-as “someone” wanted to have more kale recipes. Can you guess who? Cocktails and kale. The second story of our ambitious lives will be all for you to read.

After a ga-billion dirty dishes later, two-very well fed dogs (leftovers!) and hours of editing, sorting, writing and late night wine-comfort, Bountiful is finished!! We can finally share with you all our final cover for Bountiful. What do you think?

Hope you all love it as much as we do and it’s also available for pre-order on Amazon if you love it just as much.

We poured every effort we could into this book because it’s not just a book of over 100 recipes, it’s laced with stories and images of our lives in our garden and kitchen. As you all know, we’re hyper-addicted to growing fruits and vegetables and our collection of over 40 fruit trees is a testament to why we needed to make this cookbook. Our love of food, cooking and gardening made sense to share fresh vegetable and fruit recipes that we adore so much. And though there are meat dishes in the recipes, all are adaptable to be made vegetarian, gluten free, paleo or what ever your eating lifestyle is.

The cookbook is organized into two main sections: Vegetable Recipes and Fruit Recipes. Within each of those sections, recipes are laid out under types of fruit and vegetables so it’s easy for you to find recipes for specific produce that you might have found at the farmers market or leftover in your fridge. Either way, there’s something fresh and wholesome for everyone in this cookbook.

Thank you all for your continued support. We couldn’t have done this without you. Love you all.

-diane and todd

Extra Photographs that didn’t make the cut:

We photographed way more images than our book could hold. Though these photos didn’t make the final print, we wanted to share them with you, along with a recipe from the cookbook, Roasted Strawberry Scones.

Shooting the outdoor gathering scenes were fun. We just invited a bunch of friends over for various dinner parties, flew by the seat of our pants with two cameras and tried to capture everything that was happening around us.

 You’ll find plenty of fresh recipes where the vegetable or fruit is the hero. And you’ll also find plenty of Sierra and Puppy Lexi pictures romping through the garden or hoping that something would fall off the tables for an extra treat.

Diane was super happy and laughing during this gathering. Not sure what she ate. Or sipped. Or drank. (for you photo enthusiasts, all the images with both Todd and Diane in them were photographed by Todd and Diane. How? We’ll share the behind-the-scenes stuff in a later post.)

 After long days, where we cooked, styled and photographed all the food and scenes, we get delirious and make crazy faces…

Our Motto:

Roasted Strawberry Scones – recipe below

Yield: 10 Scones

Total Time: 1 hour

½ pound (225g) strawberries, hulled and cut into halves and quarters1 tablespoon brown sugar¼ teaspoon freshly cracked black pepper2½ cups (310g) flour½ cup (100g) sugar1 tablespoon baking powderFinely grated zest of 1 medium lemon½ teaspoon kosher or sea salt6 tablespoons (¾ stick / 90g) cold unsalted butter, cut into ½-inch (12-mm) pieces1 egg1 egg yolk¾ cup (180ml) heavy creamPreserves, for servingPreheat the oven to 375°F (190°C). Line three sheet pans with parchment paper.In a bowl, combine the strawberries, brown sugar, and pepper and toss to coat. Spread the mixture out over one of the lined sheet pans.Roast for 30 minutes. Remove from the oven and set aside to cool. Keep the oven on.In a large bowl, whisk together the flour, sugar, baking powder, lemon zest, and salt for at least 20 seconds. Using your fingertips, pinch the butter into the flour mixture until most of the big chunks are broken down.In a separate bowl, whisk together the egg, egg yolk, and cream. Make a well in the middle of the flour, and pour the cream mixture into the well. Incorporate the cream into the flour by stirring from the inside of the well and slowly working outward until the flour is just combined (do not overmix).Gently form the batter into disks 2 1/2 inches (6 cm) in diameter and 1 inch (2.5 cm) high. With your fingertips, make four or five indentations on the top of each scone and place a roasted strawberry in each. Place the scones about 1 inch (2.5 cm) apart on the two remaining lined sheet pans. Bake for 20 to 25 minutes, or until light golden.Serve with preserves.

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Roasted Strawberry Whole Wheat Muffins – Dedicated to Dante

It’s hard to not think of Dante when I look at the strawberry patch. The ruby red berries are still dangling from their lengthy stems, begging to be plucked. Normally this is the time of year Dante and Sierra both would scour every inch of the patch for sweet berries. And this was the time of year that we’d share the fruit with not just our beloved dogs, but with the other garden critters and hungry, pecking visitors.

Dante was a strawberry lover and in fact, a lover of all foods. Sierra, on the other hand, is much more timid about approaching strange food, particularly anything green or in the vegetative state. But she trusted her big brother Dante and if he ate the strawberries with abandon, then it was good enough for her to copy him.

Nearly every morning before breakfast Dante would wander over to the strawberries. Sierra would follow him to the patch and watch him carefully pluck, then inhale the brightest red ones. Then she would cautiously follow suit, but plucking the small ones first, with caution to make sure it wasn’t a chili pepper.

We’d find the patch stripped of anything red and then we’d call out loud to complain about never getting to eat enough garden strawberries. Though deep inside, we always laughed it off because we thought it was so cute that Dante and Sierra would beat us to the berries. There are advantages to waking up early. We’d rather have them eat the fruit than leaving them to the bugs.

Sierra, heading to the strawberry patch

This April, there is an abundance of red fruit on the vines. Sierra doesn’t have Dante with her to give her the guidance to know which one is worth eating. She doesn’t have her big brother to follow around and watch, follow and mimic. She always did what ever he did, even if it scared her. Now, she walks over to the patch alone, staring at the fruit and waiting for Todd or I to hand feed her a berry.

Since Dante was lost to cancer last May, we still haven’t gotten used to having so many ripe strawberries from the garden. I feel like I want to save them to ripen on the vines and to let the dogs get to them first. But staring at all this fruit isn’t going to bring Dante back.

All the fruit staring back at me reminds me to celebrate him and this wonderful season of Spring where new life starts to awaken in the garden. The fruit needs to be eaten because thats what Dante would have wanted and done himself.

So, I asked Todd to make some roasted strawberries and add them to my favorite whole wheat muffins. I know Dante would have loved to have one of those, warm out of the oven. I wanted a big batch of muffins with lots and lots and lots of roasted strawberries. I wanted each muffin to be bursting with roasted strawberries. What the garden didn’t have enough of, we’ll head out to the local farm stand to get more strawberries.

I’m a lucky girl like that, where I can ask my guy to make me muffins and within the hour he’ll dedicate the first hot batch to me with an embrace.

And I’m a lucky girl because I was able to have the joy of raising my very first puppy together with Todd.

Raising our first puppy together is like raising our first baby. And anyone who has ever had a pet to love and nourish would understand both my pain and joy to have loved than to have never loved at all.

Dante, these muffins are for you. Actually, two of them. I would have snuck you two muffins.

Enjoy your Spring,

diane

Cooking Method & Notes: 

i love whole wheat muffins & roasted strawberries make them extra special

start with plump, ripe strawberries. And lots of them

slice them to bite size pieces or size them to your bite (hope that makes sense) 

toss with olive oil, light touch of balsamic vinegar, honey, sea salt, black pepper 

toss them again on a baking sheet. Ready. Set. Roast. 

can you smell these? the scent of roasted strawberries is magical. 

Dante would have loved to licked the juicy pan. I would have let him. 

fill half way, then add a layer of roasted strawberries

then top off with batter and add more strawberries on top

the yummy strawberry juices can get messy. Use a spoon….

…. or use your fingers. Make sure to lick them afterwards! fun. 

after baking, brush on some of the roasted juices as a glaze

Yield: 9 Muffins

Total Time: 1 hour 30 minutes

The oat and whole wheat flour adds an extra heartiness to the muffins. Another dimension to the flavor and texture.

1 lb fresh Strawberries, hulled1 T Honey2 T Grape Seed Oil1 T Balsamic Vinegar1/2 t Sea Salt(optional) 1 T Port1 c (100g) Oat Flour3/4 c (100g) All-Purpose Flour, unbleached1/2 c (60g) Whole Wheat Flour1/4 c (55 g) Sugar1/2 c (110g) Golden Brown Sugar2 t (9g) Baking Powder1 t (4g) Sea Salt or Kosher Salt2 T (30g) unsalted Butter1/2 c Canola or Grape Seed Oil1/2 c Sour Cream1 Egg1 t Vanilla Extract1/2 c Heavy Whipping Cream

Preheat oven to 350º F. Line sheet pan with parchment paper.

Cut smaller strawberries in half, larger strawberries in quarter.Combine strawberries, honey, oil, balsamic vinegar, salt, and port in a medium bowl. Gently mix until strawberries are evenly coated.Spread strawberries evenly onto the prepared sheet pan. Bake until juices just begin to thicken,  40-50 minutes. After cooled, gently pick up strawberries and place in a small bowl. Reserve juices in another small bowl.Use immediately or store in the fridge for up to one week.

Preheat oven to 425º F. If you have a baking stone, place stone on lower third shelf. Butter and flour 9 muffin tin cups.

Combine flours, sugars, baking powder, and salt in a large bowl. Whisk for at least 30 seconds to thoroughly blend.Melt butter in a small saucepan and cook on medium-low heat until gently browned.In a medium bowl, whisk together oil, browned butter, sour cream, egg, and vanilla extract. Whisk until well combined.Make a well in the center of the dry ingredients. Pour oil mixture into the well and stir until just combined.In a medium bowl, whip heavy cream to soft peaks. Fold whipped cream into batter.Using two large soup spoons or an ice cream scoop, fill the nine prepared muffin cups half way with batter. Lay 2-3 roasted strawberries over the batter. Fill muffin cups nearly to the top.Lay 2-3 slices of roasted strawberries on top of muffins. Gently press into batter.Reduce oven temperature to 400º F. Open door and leave open for 10 seconds then place muffin tin on baking stone or lower third shelf.Bake for 20-25 minutes, or until a toothpick comes out clean when inserting into middle of muffins.Poke several holes in tops of each muffin with a toothpick. Brush muffins with reserved roasted strawberry juices.Gently loosen top edges of muffins and twist each muffin out. Lay them on their side in the muffin cups to cool. Best eaten same day.

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Calpico Strawberry 16.9 Oz.

FROMAT: NTSC / ALL REGION
AUDIO: JAPANESE
SUBTITLE: NONE ENGLISH SUBTITLE /
CHINESE SUBTITLE ONLY.
Reach Serizawa is a pure-hearted 25-year-old man who is always afraid of taking the risks and big steps necessary to "reach" his goal. Although his dream is to become a film director, he ends up taking a job at an average company just like his friends.

Isaki Makino is a stylish 31-year-old clothing store owner. She is very outspoken and says whatever is on her mind. But when it comes to a man she likes, she becomes aloof and calculating, which prevents her from expressing her real feelings.

Mino Koike is a 24-year-old woman who works at Isaki's shop. She is seen as a very simple innocent girl, but actually, she always knows what's going on around her. Although Mino is enjoying her romantic life just like other girls in their 20's, she is looking for her prince.

Eisuke Serizawa is Reach's 32-year-old brother. He is an elite business man who graduated from a prestigious university and now works at a major bank. Good-looking, smart, and mature, he is the kind of man Reach wants to become. From time to time, Eisuke has influenced Reach in critical periods of his life.

Price:

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Rhubarb Strawberry Crumb Bars for Spring Fling

Spring Fling is here and were celebrating Spring’s bounty with Deb, Editor of Food Network, Margaret of Away to Garden, Jaden Hair of Steamy Kitchen,  Matt Armendariz of Matt Bites, Shauna of Gluten Free Girl, Gaby of What’s Gaby Cooking and Nicole of Pinch My Salt.

This week’s theme is rhubarb and to participate, just share your rhubarb recipe link in our blog on the comments below, as well as the blogs of all our participating friends!

The world needs more rhubarb dishes. It’s fun to say.  You can freak people out by telling them the leaves are poisonous. It looks like a funky red celery stalk. It magically transforms when cooked from firm and crispy to melting-ly soft and it has an amazing sweet-tart tang.

Here in Southern California, it seems like we hardly ever see anyone using rhubarb. You’ll find the few tired stalks in the grocery produce section, and the better farmers’ markets will always have a farmer or two with their freshly hacked red canes, but I can’t remember the last time I saw rhubarb on a restaurant dessert list or in a bakery’s selection. Maybe we just aren’t hitting the right places.

Yet despite it’s So Cal scarcity, anytime we make something with rhubarb when we have guests over, they go nuts.  All the sudden it becomes Prairie Home Companion time and everyone starts recalling tales of their youth and home town stories. “I haven’t had rhubarb in forever! Reminds me of back when…”

Maybe it is a good thing we don’t get spoiled with regular rhubarb delights. It’s kind of nice having an ingredient remind us of our innocent years. It takes me back to the house of one of Dad’s cutting horse buddies (who was also our Jr. High P.E. teacher) and the evenings spent there where us kids tried to play pool while the adults gabbed about boring adult stuff, and all summer long there was almost always a rhubarb pie perched on the counter top. Regular Norman Rockwell times.

In preparing for this dish, I was determined to avoid the cliche of the rhubarb-strawberry pairing.  “Sure they are fantastic together, but it’s… too cliche,” I kept protesting in my head. However one of our photo gigs this past week was to shoot a local strawberry farm for Whole Foods, and the berries were sooooo good. So Cal rocks the strawberry fields, and when they are in season, it is hard to get them out of your head.

My no-strawberry will power lasted until literally a hour before I had time to make the crumb bars to shoot. But that last trip to the market to get eggs gave me just enough of an excuse to deviate over to a nearby farmer’s stand and get a 3-pack of juicy, sweet gorgeous strawberries.

So this bar recipe is now a Strawberry-Rhubarb Crumb Bar recipe. If you have more will power than I, just double the rhubarb and leave out the strawberries.  You can always save the pardoned strawberries for Strawberry Mojitos.

These bars are rhubarb rock stars. The base batter bakes into a wonderful soft, moist cake. The next layer is  the sweet-tart dynamic duo of the strawberries and rhubarb which have baked down to a tender tang. Then everything is finished off with a brown sugar streusel topping.  If you really want to go crazy, whip up a batch of fresh whipped cream and top the bars with a little heaven. Mamma.

-Todd

Step by Step

coat rhubarb & strawberries w/ brown sugar,  flour

spread batter in bottom of pan

layer rhubarb, strawberry mix, then add streusel topping then bake

add big dollop of whipped cream to celebrate rhubarb!

Our friends this week sharing their favorite Rhubarb recipes!

 Print This Recipe
Strawberry-Rhubarb Crumb Bar Recipe
Adapted from Martha Stewart’s rhubarb crumb bar recipe. If you want pure ‘barb, just double the amount in the recipe, and leave out the strawberries. Serves 16.

For the Streusel

1/2 c (115g) unsalted Butter, melted, plus room-temperature butter for pan3/4 c (160g) packed Golden Brown Sugar1/4 t (2g) Sea Salt or Kosher Salt1 1/4 c (160g) all-purpose Flour, plus more for pan

For the Bars

1/2 lb (225g) Rhubarb, cut into 1/2? pieces1/2 lb (225g) fresh Strawberries, hulled and sliced 1/4? thick1 1/2 T (15g) Golden Brown Sugar1 1/3 c (200g) all-purpose Flour3/4 t (3g) Baking Powder1/2 t (3g) Sea Salt or Kosher Salt3/4 c (170g) unsalted Butter, room temperature1 1/4 c (140g) Confectioners’ Sugar2 large Eggs, beaten3/4 t (3ml) pure Vanilla Extract

Whipped Cream Topping (optional)

1 c (240ml) Whipped Cream1 T (9 g) Confectioners’ Sugar1 t (5ml) pure Vanilla Extractconfectioners’ sugar for dusting the topPreheat oven to 350° F. Line a 9? square baking pan with parchment paper, leaving a 2? overhang on two sides (use a swipe of butter on edges of pan to help keep parchment flush with pan. Butter and flour parchment and pan, tapping out excess flour.Make Streusel. Whisk together butter, brown sugar, and salt. Add flour and mix together using a fork or your fingers to create large crumbs. Refrigerate until ready to use.Make Cake. In a medium bowl, combine rhubarb, strawberries, brown sugar, and 1/3 c (50g) of flour. Sift or whisk together remaining flour, baking powder, and salt, then set aside.In a mixer, beat butter and confectioners’ sugar until light and fluffy. Slowly add eggs and vanilla extract. Stir in flour mix until just incorporated.Spread batter in prepared pan, top with rhubarb/strawberry mix then top with streusel topping.Bake 50-55 minutes or until golden and a toothpick comes out clean. Let cool in pan, then remove from pan using the overhanging parchment tabs.While bars bake, whisk together whipped cream, confectioners’ sugar, and vanilla extract to firm peaks. Set aside in refrigerator until ready to serve.Slice bars to preferred size, dust with confectioners’ sugar and serve or top with whipped cream and serve.

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Glico Pocky 1.41 Oz Mix Package (Strawberry Pocky, Chocolate Pocky one each)

Glico Pocky 1.41 Oz Mix Package (Strawberry Pocky, Chocolate Pocky one each)

Price: $10.01

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Glico - Strawberry Pocky 1.41 Oz.

Strawberry Pocky is a uniquely tasting, biscuit-like confection coated in sweet strawberry cream. Strawberry Pocky makes for a tasty snack that's easy to take anywhere, or a great dessert. It's nearly impossible not to eat a whole box of Pocky, so stock up now and be ready when the Pocky cravings strike. Want to keep shopping? View our many flavors of Pocky and learn what makes those Pocky sticks so delicious.

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Morinaga - Hi-Chew Strawberry Candy 1.76 Oz

10 individually wrapped pieces of candy from Taiwan.

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Meiji Yan Yan Strawberry Dip

Crunchy biscuit sticks with creamy strawberry frosting for dipping. Use as little or as much as you want!

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Glico Pocky Biscuit with Strawberry Fudge(3 Packs)

Glico Pocky Biscuit with Strawberry Fudge(3 Packs)

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Marukawa - Eight Pack Bubble Gum Sampler - 24 Packs ?Grape, Melon, Orange, Strawberry)

For use in preparation of Japanese style shrimp, meats, fish, poultry or vegetables.

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Morinaga - Hi-Chew Strawberry Candy 1.76 Oz.

Great on pork and chicken! A delightful sweet barbecue sauce with the flavors of garlic and sesame with a hint of chili peppers.

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Kasugai Grape And Strawberry Gummy Candies 2 Packs (4.41 Oz / Pack)

Kasugai gummies are not your ordinary gummy. They are individually wrapped gourmet gummies from Japan! They are made with real fruit juice. Each gummy is packed with a burst of refreshing fruit flavor and a most pleasant aroma. Try all the delicious flavors!

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Mong's Assorted Fruit Jelly Straws Strawberry, Apple, Pineapple,and Grape Jelly Cups 63.5 Ounce Container

Each container has individually wraps Jello straws.very delicious jelly straws in assorted flavors and is fat free, cholesterol free and irresistible .

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Cocon - Nata De Coco Pudding Sampler Value Pack (Mango, Lychee, Orange, Strawberry, Passion Friuit) - 2 X 6 Cups (3.1 Lb)

Nata de coco is a chewy, translucent, traditional Philippine dessert which is "coconut gel-product from coconut water by bacterial fermentation-prepared.". Nata de coco is high in fiber, good for the digestive system, and it is low in calories and contains no cholesterol.

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Meiji - Hello Panda Strawberry (Large Box) 9.1 Oz.

Chocolate biscuit with choco strawberry filling in mini panda shape.
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Marukawa - Eight Pack Strawberry Bubble Gum

Marukawa bubble gum is a Japanese classic gum with intense fruit flavor, it Contains 8 boxes of strawberry flavored gum, each box contains 4 pieces of gum

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Kasugai Strawberry Gummy Candies

Kasugai's strawberry gummy, made from fresh strawberry juice, is a very delicious gummy. Please have a fun time with this strawberry gummy.

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Morinaga Hi-Chew Strawberry Chewy Candy / 30g / 1.1oz. (10 Packs)

Morinaga Hi-Chew Strawberry Chewy Candy / 30g / 1.1oz. (10 Packs)

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