Strawberry season has just arrived where I live in the Northeast. The season is over almost as quickly as it arrives, so I grab as many as possible and eat, bake, or freeze them as fast as I can. As the Fourth of July approaches, they’re especially colorful in red, white and blue scones, treats you can actually eat from morning to night — lathered with a little butter or clotted cream for breakfast or brunch or with a dollop of whipped cream for dessert. You’ll find similar scone recipes in Favorite Flavors of Ireland; order signed copies at www.irishcook.com. 

RED, WHITE AND BLUE SCONES

MAKES 6

2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons cold butter, cut into pieces
2/3 cup buttermilk, plus more for brushing tops
1/2 cup fresh strawberries, quartered
1/2 cup fresh blueberries

Steps:

     1. Preheat oven to 400°F. Line a baking sheet with parchment paper.

     2. In a medium bowl, whisk together flour, sugar, baking powder and salt. With a pastry blender or your fingers, cut or work in butter until mixture resembles coarse crumbs.

     3. Add buttermilk and stir until dough begins to come together. Add berries and continue to stir gently until dough comes together into a rough ball.

     4. Gather dough with your hands and flatten into a large disc. Transfer to center of prepared pan and cut into 6 wedges; brush with additional buttermilk.

     5. Bake 18-22 minutes, or until lightly browned. Transfer to a wire rack to cool before serving.
 

RED, WHITE AND BLUE DROP SCONES

MAKES ABOUT 10

2 cups flour

1/2 teaspoon salt

1/4 cup sugar

1 tablespoon baking powder

6 tablespoons cold butter, cut into pieces

1/2 cup fresh blueberries

1/2 cup fresh strawberries or raspberries

2 large eggs

1/4 cup plain yogurt

1 teaspoon vanilla extract

1 /2 teaspoon almond extract

1 tablespoon freshly grated lemon zest

2 to 3 tablespoons half and half (optional)

Cream, for brushing tops

Steps:

     1. Preheat oven to 375°F. Line a baking sheet with parchment paper.

     2. In a medium bowl, whisk together flour, sugar, and baking powder. With a pastry blender or your fingers, cut or work in butter until mixture resembles coarse crumbs. Gently mix in the berries.

     3. In a medium bowl, whisk together the eggs, yogurt, vanilla and almond extracts, and lemon zest. Stir in to dry ingredients until combined; stir in half and half, if needed, to moisten dough.

     4. With a quarter cup measuring cup or ice cream scoop, drop mixture onto prepared pan; brush tops with cream.

     5. Bake 22-24 minutes, or until lightly browned. Transfer to a wire rack to cool before serving.