With strawberry season in full swing, I just love to take advantage of this lucious berry. Inspired by this recipe, here is my take on a classic, but with a nondairy twist. Probably a few less calories, too. First I made some some scones:
2 cups flour
1 tablespoon baking powder
4 teaspoons sugar
1/2 teaspoon salt
4 tablespoons margarine, diced
2 large eggs, beaten
1/2 cup nondairy creamer
Preheat oven to 375 degrees F. Lightly grease and flour a baking sheet.
In a large bowl, mix together the flour, baking powder, sugar, and salt. Cut in the margarine until the mixture resembles coarse meal. Add the egg and creamer, stirring gently until the dough holds together.
Turn the dough out on a floured surface and knead several times. Then roll out to a thickness of 1/2″. Using a biscuit cutter, cut the dough into 2″ rounds, reworking the scraps as you go. Place the circles 1″ apart on the baking sheet. Bake for 15-18 minutes, until lightly golden. Makes 10-12 scones.
Then I got the strawberries ready
2 pounds fresh strawberries, hulled and sliced
1/4 – 1/3 cup sugar
Place about one third of the strawberries in a large bowl and crush them with a potato masher or a fork. Add the remaining sliced strawberries, along with the sugar (the amount will depend on the sweetness of the berries). Set aside to macerate at room temperature, about 30-60 minutes.
Then came assembly
Cut the scones in half and place the bottom half of the scone (soft side up) on a dessert plate. Top with some of the strawberries. Place the top half of the scone on the strawberries. Top with soy whipped cream (as much or as little as you like) and a few more strawberries. If there is any juice from the strawberries, drizzle a little over the top of the scone. Serve immediately. Makes about 8 servings.