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A Squirrely Problem & a Recipe for Strawberry-Mint Scones

Mint from my gardenLook at that mint {it’s from one of my pots of herbs}. I’d like to say I grew it from seed, but then I’d be lying {I can’t start lying now, you know too much already}. I had to buy it and plant it in the pot that used to have chives in it {which I did, in fact, grow from seed} but my squirrel, Jerry, who lives in my barbeque, ate them. Well, first he dug everything up and then he ate them.
Strawberry-Mint Scones
So now here I am, with all of this mint, and I must use it all up before Jerry has his way with it. Naturally, a good amount will be used in mojitos {my springtime beverage of choice}, but some of it needs to be used creatively; and, preferably in the form of a baked good.
Strawberry-Mint Scone BatterWith more fruits arriving in season, and my kitchen full of heavy-scented strawberries, it was only right that I paired the two together. After all, strawberry and mint are a classic combination – in gelato, granita, mojitos {smash a couple strawberries up with the mint before mixing} – so why not in a warm, sweet baked treat?
Brushing Scones with MilkWhenever I’m a little short on time but want to bake {or in this case, need to bake, or risk my mint sprigs being stolen from a squirrely little thief} I stir up a batch of scones. They’re unbelievably easy to make, and can be adapted to incorporate virtually any flavour.
Strawberry-Mint SconesEnjoy these Strawberry-Mint Scones warm alongside a hot cup of tea {or a mojito… no judgement here}, and serve with clotted cream or whipped butter for an extra decadent afternoon snack.
Strawberry-Mint SconesStrawberry-Mint Scones
Makes 8

1 cup all-purpose flour
¾ cup whole wheat flour
¼ cup rolled oats
¼ cup granulated sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
Pinch of sea salt
2 tablespoons cold butter
1 large egg
1 ½ teaspoons pure vanilla extract
¾ cup skim milk + 1 teaspoon white vinegar
12 mint leaves, finely chopped
7 medium strawberries, roughly chopped

1 tablespoon milk
1 tablespoon granulated sugar

1. Preheat oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.

2. In a large bowl, whisk together the first seven ingredients (flour thru salt). Cut in butter until the mixture resembles coarse crumbs. Stir in the egg, vanilla, and milk mixture and mix just until combined.

3. Flour a clean surface and turn batter out onto it (the batter will be quite wet). Flour the top of the batter, as well as your hands, and pat it out into a 10-inch round; using a large, sharp knife cut the circle into eight wedges. Transfer to the parchment lined baking sheet with a large spatula.

4. Brush the top of each wedge generously with milk and sprinkle with sugar; bake in the preheated oven for 20-22 minutes (or until the scones are dark golden in colour). Cool on the baking sheet for a few minutes, and then transfer to a wire rack to cool for 5-10 minutes before serving. These scones are best eaten the same day they are baked, but can be kept in an airtight container at room temperature for up to 2 days… if they last that long.

Dirty Dishes


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