GMA Recipe: Emeril's Strawberry-Filled Scones

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Emeril's Strawberry-Filled Scones
From chef and author Emeril Lagasse
May 11, 2007

Emeril Lagasse made these scones for one lucky woman for his Emeril's Breakfast In Bed contest on Good Morning America. Try this recipe to make any day special.

Ingredients

2 1/4 cups all-purpose flour (plus more for shaping the scones)

2 tablespoons sugar

1 tablespoon baking powder

1 teaspoon salt

4 ounces (1 stick), unsalted butter, cold and cut into small pieces

3/4 cup plus 2 tablespoons buttermilk

1/4 cup strawberry jam

2 tablespoons whole milk

2 teaspoons demarara, or coarse ground raw sugar

Directions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.

In a large mixing bowl, sift the flour, sugar, baking powder and salt.

Add the butter to the dry ingredients and cut into the flour using your hands or a pastry-cutter until the butter resembles small peas surrounded by flour. Add the buttermilk and mix, using your hands or a rubber spatula, just until the liquid is incorporated, being careful not to overmix.

Divide the dough in half, and lightly sprinkle the countertop with flour. Place half of the dough on the floured countertop and form into an 8-inch disk about 1/2 an inch thick. Spread the jam over the top of the disk, being sure to leave an inch of space along the outer edge of the dough.

On the work surface, lightly flour and roll out the second half of dough into a disk the same size as the first. Carefully, using two floured metal spatulas, or one spatula and one dough cutter, pick up the dough and lay the second disk on top of the first. Use your fingers to pinch the edges of the dough together so that they are sealed.

Using the dough cutter, or a chef's knife dusted with flour, cut the dough into 6 triangles. Separate the triangles and lay them on the parchment lined baking sheet, about 2 inches apart. Use a pastry brush to brush the tops of the scones with the milk. Sprinkle the raw sugar on the tops of the dough and place in the oven.

Bake the scones until the tops are golden brown, about 25 minutes. Remove the scones from the oven, and serve immediately.

Makes 6 scones

Recipe courtesy of Emeril Lagasse © 2007, Emeril's Food of Love Productions.